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raspberry lemonade Bars

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.