Zesty Raspberry Lemonade Bars to Brighten Your Dessert Table

Are you looking for a delicious, eye-catching dessert that’s perfect for your next family gathering or friends’ get-together? Why not try making raspberry lemonade bars? These treats blend the tangy zest of lemons with the sweet burst of raspberries, all nestled on a buttery crust. Not only are they a hit with kids and adults alike, but they’re also a fun way to add a splash of color to your dessert table.

Ingredients & Equipment

For those ready to whip up this yummy dessert, here’s what you’ll need:

Equipment Needed:

• 9×13-Inch Baking Dish
• Stand Mixer
• Cooling Rack
• 1 qt. Saucepan
• Strainer

Ingredients for the Crust:

• 8 ounces of unsalted butter, at room temperature (1 cup)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest, grated

For the Raspberry Puree (makes ¾ cup):

• 2 tablespoons granulated sugar
• ¼ cup lemon juice
• 2 teaspoons cornstarch
• 1 cup raspberries

For the Lemon Filling:

• 7 large eggs
• 3 cups granulated sugar
• 2 tablespoons lemon zest, grated
• 1 cup lemon juice, freshly-squeezed
• 1 cup all-purpose flour
• Confectioners’ sugar (powdered sugar) for dusting

Step-by-Step Instructions to Make Raspberry Lemonade Bars

Making the Crust:

1. Start by preheating your oven to 350°F.
2. Then lightly spray a 9×13-inch baking pan with cooking spray.
3. Using a mixer with a paddle attachment, cream the butter and sugar together on medium speed for about 2 minutes until it looks light in color. Then, add the lemon zest and mix for a few seconds.
4. In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture until just mixed, about 1 minute.
5. Take the dough, place it onto a well-floured board, gather into a ball, and transfer it to the baking pan. Use your fingers to evenly press and flatten the dough into the pan.
6. Chill the dough in the fridge for 15 minutes.
7. Bake the crust for 15 to 20 minutes, or until it’s very lightly browned.
8. Let the crust for the raspberry lemonade bars cool on a wire rack for about 30 minutes. Keep your oven heated to 350°F.

Making the Raspberry Puree:

1. In a small saucepan, mix together the sugar, cornstarch, and lemon juice.
2. Then add the raspberries to the saucepan.
3. Cook over medium heat, constantly whisking until the puree has thickened, about 6 minutes.
4. Strain the hot, thickened puree, discarding the seeds, and set it aside at room temperature.

Preparing the Lemon Filling:

1. In a bowl, whisk together the eggs, sugar, lemon zest, and flour until combined.
2. Gradually add the lemon juice while you continue whisking.
3. Pour this mixture over the crust.
4. Drop spoonfuls of raspberry puree over the lemon mixture.
5. Use a toothpick to create swirls by dragging it across the surface.
6. Carefully transfer the pan of raspberry lemonade bars to the oven and bake for 30–35 minutes, or until the filling is set in the center.
7. Allow it to cool to room temperature.

Finishing Touches:

• Once cooled, cut your raspberry lemonade bars into squares or triangles.
• Dust with confectioners’ sugar for that final, sweet touch.

Raspberry Lemonade Bars

These treats blend the tangy zest of lemons with the sweet burst of raspberries, all nestled on a buttery crust. Not only are they a hit with kids and adults alike, but they’re also a fun way to add a splash of color to your dessert table.

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Ingredients

  

• 8 ounces of unsalted butter at room temperature (1 cup)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest grated

Raspberry Puree

• 2 tablespoons granulated sugar
• ¼ cup lemon juice
• 2 teaspoons cornstarch
• 1 cup raspberries

Lemon Filling

• 7 large eggs
• 3 cups granulated sugar
• 2 tablespoons lemon zest grated
• 1 cup lemon juice freshly-squeezed
• 1 cup all-purpose flour
• Confectioners’ sugar powdered sugar for dusting

Instructions

 

Crust

• Start by preheating your oven to 350°F.
• Then lightly spray a 9×13-inch baking pan with cooking spray.
• Using a mixer with a paddle attachment, cream the butter and sugar together on medium speed for about 2 minutes until it looks light in color. Then, add the lemon zest and mix for a few seconds.
• In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture until just mixed, about 1 minute.
• Take the dough, place it onto a well-floured board, gather into a ball, and transfer it to the baking pan. Use your fingers to evenly press and flatten the dough into the pan.
• Chill the dough in the fridge for 15 minutes.
• Bake the crust for 15 to 20 minutes, or until it’s very lightly browned.
• Let the crust cool on a wire rack for about 30 minutes. Keep your oven heated to 350°F.

Raspberry Puree

• In a small saucepan, mix together the sugar, cornstarch, and lemon juice.
• Then add the raspberries to the saucepan.
• Cook over medium heat, constantly whisking until the puree has thickened, about 6 minutes.
• Strain the hot, thickened puree, discarding the seeds, and set it aside at room temperature.

Lemon Filling

• In a bowl, whisk together the eggs, sugar, lemon zest, and flour until combined.
• Gradually add the lemon juice while you continue whisking.
• Pour this mixture over the crust.
• Drop spoonfuls of raspberry puree over the lemon mixture.
• Use a toothpick to create swirls by dragging it across the surface.
• Carefully transfer the pan to the oven and bake for 30-35 minutes, or until the filling is set in the center.
• Allow it to cool to room temperature.

These raspberry lemonade bars are not only a treat for the taste buds but also a visual delight. Whether it’s a weekend treat, a special occasion, or just because you deserve something sweet, these bars are sure to please.