Raspberry Lemonade Bars are refreshingly tangy, tart, fruity, and sweet.
Despite how much I adore rich and dense chocolate desserts, sometimes you need something tangy and refreshing to brighten things up. Especially as the weather starts to warm up and road trips, days at the beach (or lake, or pool), and picnics start to fill up weekend plans. Unless, of course, you happen to be stuck where mother nature has decided to play a cruel joke, emptying inches more snow into your backyard. If you’re still stuck with snow, then these bars will remind you that life gets sunnier.
Taste: Refreshingly tangy, tart, fruity, sweet.
Texture: The crust reminds me of sugar cookies more than it reminds me of shortbread, which is perfect because I prefer cookie texture! The filling is lusciously smooth and firm.
Ease: Not hard at all.
Appearance: The brilliant pink color garnished with a sprinkling of white powdered sugar is probably my favorite part of this recipe.
Pros: Perfect for a bake sale, picnic, or something sweet to make you look ahead to the summer months.
Would I make this again? Probably.
How to make Raspberry Lemonade Bars
Yield: 16 bars
For the crust:
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1/4 cup sugar
- 1 cup unbleached all-purpose flour
- pinch salt
For the filling:
- 1 1/2 cups sugar
- 3 egg whites
- 1 whole egg
- 2/3 cup freshly squeezed lemon juice (from 3 lemons)
- 2 tablespoons lemon zest (from 2 lemons)
- 2/3 cup unbleached, all-purpose flour
- pinch of salt
- 1-2 cups of frozen raspberries, defrosted
- 1 tablespoon confectioner’s sugar
1. Preheat oven to 350 degrees. Line a 8×8″ square baking pan with a strip of parchment paper that covers the bottom and overlaps on either side (this is so after it cools, you can pull out the entire pan of lime bars and cut them neatly).
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Discard any remaining seeds. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set.
5. Let cool completely then place in the fridge to chill. Once chilled, using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.
Adapted from Sophistimom
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