Raspberry Lemonade Bars - Handle the Heat
Filed Under: Dessert

Raspberry Lemonade Bars

By Tessa Arias
April 4th, 2011
4 from 2 votes
4 from 2 votes

Raspberry Lemonade Bars are refreshingly tangy, tart, fruity, and sweet.

Yield: 16 bars

Cook: 25 minutes

Tessa's Recipe Rundown...

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. Cons: None. Would I make this again? Probably.

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.


4 from 2 votes

How to make
Raspberry Lemonade Bars

Yield: 16 bars
Cook Time: 25 minutes
Raspberry Lemonade Bars are refreshingly tangy, tart, fruity, and sweet.


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.

Recipe Notes

Adapted from Sophistimom
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    oliver — May 2, 2021 at 6:34 am

    I have made this many times over the years. I don’t bother straining the berries anymore. The key is to not underbake the crust, as it will not bake much more in the “second baking.” And don’t underbake the topping either. When in doubt, give it 5 more minutes. It’s one of my go-to recipes by now.

    • #
      Tessa — May 4, 2021 at 8:12 am

      So happy to hear this is a go-to recipe for you, Oliver!

  2. #
    Jacol Casey — January 15, 2021 at 6:35 pm

    I am currently making these needed more then 8×8 so doubled the recipe. Top got done but between was jelly still. I skimmed top layer off threw away and now have it baking for a bit more then going to chill over night before cutting. Fingers crossed

  3. #
    Alisha — April 16, 2014 at 1:18 pm

    I love these but the filling does come out kinda gooey. I even baked them for an extra 15 min last time I made them (as long as I could without burning the crust etc) and they still didn’t set quite right. Very messy to eat as a result but SO good.

  4. #
    Sarah — August 19, 2012 at 3:24 pm

    I didnt have raspberries on hand but I used blueberries instead and it still came out delicious and looked amazing!!!!!!! My fiance loved them!!!!

  5. #
    pixie — August 12, 2012 at 12:20 pm

    would it make a difference if i used fresh raspberries?

    • #
      tessa — August 12, 2012 at 4:23 pm

      I’ve never used fresh raspberries for this recipe but I don’t think it would make a huge difference.

  6. #
    Claire — August 2, 2012 at 12:50 pm

    oh man, this seems perfect for summer!

  7. #
    Kim — July 7, 2012 at 6:58 pm

    These are delicious! They taste and feel a little like cheesecake, which I love. Going to try them with strawberry instead of raspberry as well!

  8. #
    Kathryn — December 18, 2011 at 4:55 pm

    So I made these yesterday and they were AMAZING!!!! Like they're now on my most yummy dessert ever list. I noticed in the comments that it was a bit on the gooey side, so I just added a few tablespoons more of flour then I put them in the fridge for a few hours before I cut into them. HEAVEN!!!

  9. #
    Ruby — October 25, 2011 at 5:08 am

    They tasted great! However, as a few mentioned earlier they were a bit gummy.

  10. #
    KINGRPG — September 4, 2011 at 8:43 pm

    Wow It amazing!

  11. #
    brianna — September 2, 2011 at 4:24 pm

    mine set perfect, however, if you are using frozen berries be sure to have them defrosted compltely!!!
    from heavenly delicious bakery by brianna

  12. #
    Alane — August 14, 2011 at 11:19 pm

    i personally am a bigger fan of hot dogs, also given a choice between burgers, cookies, lemonade, and these weird half cookie/half lemonade/half raspberry tart things, my choices would be a. all you can eat shrimp at red lobster, b. all you can eat pancakes at ihop, cookies and burgers are tied for #3 just cuz obviously they go great together. I'd sub sweet tea in for lemonade and then these tart things are a close #5, but only if you add an extra dash of vanilla, another quart of sugar, and a pinch of love. Love always makes everything taste better

  13. #
    Lindsay — August 5, 2011 at 4:04 am

    Did not set properly at all, even after following the directions exactly. It was just like oozy jelly sitting on top of a sticky cookie.

    • #
      handleheat — August 5, 2011 at 4:10 am

      I'm surprised you had that problem because I didn't encounter anything like that. Perhaps you didn't chill it long enough?

      • #
        kat — April 27, 2012 at 11:47 pm

        it also depends at what altitude you are baking.

  14. #
    phelpsvj — July 20, 2011 at 1:31 pm

    these turned out great!

  15. #
    RONNY — July 5, 2011 at 1:55 am


  16. #
    carri — July 2, 2011 at 4:10 pm

    Those look so delicious! Can't wait to try them!

  17. #
    Stefani — June 30, 2011 at 12:39 am

    These look sooo good!

  18. #
    Nekostar — June 20, 2011 at 6:54 pm

    Mine came out way thicker than in the picture, and also did not set properly… it was so gooey that I had to pop it in the freezer before cutting it. Tasted great though! I think I might add just a little bit of unflavored geletin next time to hold it together.

    • #
      handleheat — June 23, 2011 at 1:42 am

      Hm strange… the only reason I could think as to why yours didn't set properly was maybe they weren't chilled long enough. I can't think of anything else :/ Let me know how the gelatin works if you end up using it!

  19. #
    Mrs. Puma — May 27, 2011 at 5:57 am

    I made this tonight for family & friends and it was a big hit! I'm going to make it again for sure, thanks for sharing!

  20. #
    keepsmeoutofmischief — May 15, 2011 at 3:52 pm

    These look so summery! I think I'l try makng them with the carton of frozen summer fruits I have in the freezer.

  21. #
    Heather — April 13, 2011 at 1:51 pm

    I tried this recipe a few days ago. The flavor was good, but the texture was a little odd — gummy and sticky.

    • #
      Tessa — April 17, 2011 at 7:16 pm

      Heather, I'm sorry you ended up with a weird texture! I quite enjoyed the texture so I'm not sure why you ended up with a gummy consistency.

  22. #
    cathy/showfoodchef — April 12, 2011 at 6:37 pm

    The color brought me right over here. Sounds like a great combo of tart and sweet – can't wait to try.

  23. #
    spcookiequeen — April 10, 2011 at 5:46 pm

    Hi Tessa,
    So glad to have found this recipe, I was looking for something different for a bake sale. Trying these today.

  24. #
    [email protected] — April 6, 2011 at 3:22 am

    These are adorable – what a great idea!

  25. #
    honeywhatscooking — April 5, 2011 at 5:11 am

    omg, i love the color. this will be a great combo of sweet and sour. very nice job.

  26. #
    Jun — April 5, 2011 at 3:05 am

    I've always love the combo of sweet and tangy and tart. I bet this is going to be my favorite!

  27. #
    foodpluswords — April 5, 2011 at 1:06 am

    these sound oh-so-fabulous! totally perfect for these spring days that seem to be getting warmer and warmer!

  28. #
    Katie — April 4, 2011 at 10:28 pm

    Pretty! I've never seen raspberry lemonade bars. What a great twist.

  29. #
    Mary — April 4, 2011 at 9:04 pm

    LOVE the color! Will definitley be trying them out!

  30. #
    Tracey — April 4, 2011 at 7:22 pm

    These are gorgeous! Hoping some of that warm, sunny weather makes its way to New England soon.

  31. #
    [email protected] — April 4, 2011 at 4:29 pm

    these are so pretty! and i'm so impressed with the recipe. i was fully expecting some frozen lemonade concentrate. love that it's just raspberries and lemons!!

  32. #
    Leanna — April 4, 2011 at 4:04 pm

    I'll be making these soon!

  33. #
    Miss — April 4, 2011 at 3:23 pm

    Yum these look ideal!

  34. #
    Maria — April 4, 2011 at 3:05 pm

    Love the color! Perfect for spring and summer!

  35. #
    Cookin' Canuck — April 4, 2011 at 3:04 pm

    Those are so darn pretty. What a perfect way to welcome spring (I'm hoping it's just around the corner).

  36. #
    Susi — April 4, 2011 at 2:34 pm

    These sound and look wonderful! They are perfect for these already way too warm days we've been having. I will have to bookmark this one, thanks for sharing :o)

  37. #
    spiffycookie — April 4, 2011 at 1:59 pm

    Oh my these sounds great!


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