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.
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I didnt have raspberries on hand but I used blueberries instead and it still came out delicious and looked amazing!!!!!!! My fiance loved them!!!!
would it make a difference if i used fresh raspberries?
I’ve never used fresh raspberries for this recipe but I don’t think it would make a huge difference.
oh man, this seems perfect for summer!
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!
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!!!
They tasted great! However, as a few mentioned earlier they were a bit gummy.
Wow It amazing!
mine set perfect, however, if you are using frozen berries be sure to have them defrosted compltely!!!
from heavenly delicious bakery by brianna
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
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.
I'm surprised you had that problem because I didn't encounter anything like that. Perhaps you didn't chill it long enough?
it also depends at what altitude you are baking.