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.This post may contain affiliate links. Read our disclosure policy.
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.
Raspberry Lemonade Bars
Ingredients
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
Instructions
- 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).
- 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.
- Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
- 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.
- 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.
these turned out great!
THIS IS MY TYPE OF DESERT WITH FLAVORS I LOVE AND GREAT FOR MY BAKING ABILITIES, OR INABILITIES SORT OF SPEAK.
Those look so delicious! Can't wait to try them!
These look sooo good!
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.
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!
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!
These look so summery! I think I'l try makng them with the carton of frozen summer fruits I have in the freezer.
I tried this recipe a few days ago. The flavor was good, but the texture was a little odd — gummy and sticky.
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.
The color brought me right over here. Sounds like a great combo of tart and sweet – can't wait to try.
Hi Tessa,
So glad to have found this recipe, I was looking for something different for a bake sale. Trying these today.
-Gina-
These are adorable – what a great idea!
omg, i love the color. this will be a great combo of sweet and sour. very nice job.