Description
These Raspberry Lemonade Bars are the perfect balance of tangy and sweet, featuring a buttery shortbread crust topped with a vibrant raspberry-lemon filling. A refreshing summer treat that’s easy to make!
Ingredients
Scale
For the Crust:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the Filling:
- 1 1/2 cups fresh raspberries
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Press the crust mixture firmly into the prepared pan. Bake for 15-18 minutes until lightly golden. Let cool slightly.
- Make the filling: Puree raspberries in a blender or food processor, then strain through a fine-mesh sieve to remove seeds.
- In a bowl, whisk eggs, sugar, lemon juice, lemon zest, and raspberry puree. Gradually whisk in flour until smooth.
- Pour filling over the warm crust. Bake for 20-25 minutes until set (edges should be slightly firm, center may jiggle slightly).
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar if desired. Cut into squares and serve chilled.
Notes
For a smoother texture, strain the raspberry puree thoroughly. Bars keep refrigerated for up to 4 days. Freeze unbaked crust for 10 minutes before baking for extra crispness.