Raspberry Lemonade Bars are a delightful twist on classic lemon bars, combining the
tartness of fresh raspberries with the zesty brightness of lemon. These bars feature a
buttery shortbread crust topped with a luscious raspberry-lemon filling, creating a perfect
balance of sweet and tangy flavors. Whether for a summer picnic, a holiday treat, or just
because, these bars are sure to impress!
Instructions
- Preheat & Prepare the Crust
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper and lightly grease it.
- In a bowl, beat butter and sugar until creamy. Add flour and salt, mixing until a
dough forms. - Press the dough evenly into the bottom of the prepared pan.
- Bake for 18-20 minutes or until lightly golden.
- Make the Raspberry Lemon Filling
- In a bowl, whisk together sugar and flour.
- Add eggs, lemon juice, and lemon zest, whisking until smooth.
- Blend or mash raspberries, then strain through a fine-mesh sieve to remove seeds.
Stir the raspberry puree into the lemon mixture.
- Bake the Bars
- Pour the filling over the warm crust.
- Bake for 25-30 minutes, or until the center is set and no longer jiggly.
- Cool & Serve
- Let the bars cool to room temperature, then chill in the refrigerator for at least 2
hours. - Dust with powdered sugar before cutting into squares.
- Garnish with extra raspberries and lemon zest, if desired.
FAQs:
Can I use frozen raspberries?
Yes! Just thaw and drain excess liquid before blending.
How do I make the bars extra tangy?
Add an extra tablespoon of lemon juice or a bit more zest for a bolder lemon flavor.
Can I store these bars?
Yes! Keep them in an airtight container in the refrigerator for up to 5 days.
Can I freeze raspberry lemonade bars?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw in the fridge before
serving.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts for perfect, neat squares.
