Description

Discover the ultimate recipe for Raspberry Lemonade Bars! A perfect blend of sweet and tangy flavors with a buttery crust and vibrant filling. Easy to make and delicious to share!

Ingredients

Scale

Ingredients List

For the Crust:

2 cups all-purpose flour
½ cup powdered sugar
1 cup unsalted butter, softened

For the Filling:

1 ½ cups granulated sugar
4 large eggs
⅔ cup fresh lemon juice
Zest of 2 lemons
½ cup pureed fresh or frozen raspberries
¼ cup all-purpose flour
1 tsp baking powder

Instructions

Step-by-Step Instructions

1. Preparing the Crust

Combine Ingredients: In a mixing bowl, combine flour, powdered sugar, and softened butter. Use a food processor or pastry cutter to mix until the dough resembles coarse crumbs.
Press into Pan: Evenly press the mixture into the bottom of a lined 9×13-inch baking pan.
Bake: Preheat the oven to 350°F (175°C) and bake the crust for 15 minutes, or until lightly golden. Set aside to cool slightly.

2. Making the Raspberry-Lemon Filling

Whisk Wet Ingredients: In a large bowl, whisk together eggs, sugar, lemon juice, and lemon zest until well combined.
Add Raspberry Puree: Stir in the pureed raspberries, ensuring a uniform pink hue throughout the mixture.
Incorporate Dry Ingredients: Gradually add flour and baking powder to the wet ingredients, whisking continuously to avoid lumps.

3. Assembling the Bars

Pour Filling Over Crust: Once the crust is slightly cooled, pour the raspberry-lemon filling evenly over the top.
Bake Again: Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and slightly firm to the touch.

4. Cooling and Cutting

Cool Completely: Allow the bars to cool at room temperature before transferring them to the refrigerator for at least 2 hours.
Cut into Squares: Once chilled, use a sharp knife to cut the bars into squares or rectangles. Wipe the knife clean between cuts for a neat presentation.

Notes

Expert Tips and Notes

Using Fresh vs. Frozen Raspberries

Fresh Raspberries: Provide the brightest flavor and best texture for the filling. Use them when in season for optimal results.
Frozen Raspberries: A great alternative when fresh raspberries are unavailable. Thaw and drain excess liquid before using to avoid a watery filling.

Achieving the Perfect Crust

Use cold butter when preparing the crust to ensure a crumbly, melt-in-your-mouth texture. Soft butter may result in a greasy crust.
Press the crust mixture evenly into the pan using the back of a spoon or a flat-bottomed glass for a smooth base.

Balancing Flavors

Adjust the amount of sugar in the filling based on the tartness of your raspberries and lemons. Taste the filling mixture before baking to achieve your desired balance.

Preventing Cracks in the Filling

Bake the bars on the center rack of the oven to ensure even cooking.
Avoid overbaking, as this can cause the filling to crack or become rubbery.

Presentation Tips

For a polished look, dust the cooled bars with powdered sugar just before serving.
Garnish with fresh raspberries or thin lemon slices for an elegant touch.

Storage and Reheating

Proper Storage

Refrigeration: Place the bars in an airtight container and refrigerate for up to 5 days. This helps maintain their freshness and prevents the filling from drying out.
Layering: If stacking bars, place a sheet of parchment paper between layers to prevent sticking.

Freezing Raspberry Lemonade Bars

Preparation: After the bars have cooled completely, cut them into individual portions.
Wrapping: Wrap each bar tightly in plastic wrap or aluminum foil to prevent freezer burn.
Storage: Place the wrapped bars in a freezer-safe container or resealable bag. They can be frozen for up to 3 months.
Thawing: Transfer the bars to the refrigerator and let them thaw overnight before serving.

Reheating and Serving

These bars are best served chilled or at room temperature. Reheating is not recommended, as it may alter the texture of the filling.
If serving from frozen, allow the bars to come to room temperature for 15-20 minutes after thawing for the best taste and texture.