Raspberry Lemonade Bars

$- 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, softened - 1/4 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - 1 tablespoon cornstarch - Additional powdered sugar for dusting (optional) To make these raspberry lemonade bars, you need simple and fresh ingredients. The all-purpose flour forms a solid base for the crust, while powdered sugar adds sweetness. Unsalted butter brings richness to the mix, and salt enhances the overall flavor. Eggs and granulated sugar create a smooth lemon filling. Fresh lemon juice and zest provide a bright, zesty taste that lifts the dessert. Fresh raspberries add a burst of color and flavor, making these bars delightful. Cornstarch helps to thicken the filling and keep it firm. Finally, you can dust the bars with more powdered sugar for a sweet finish. This recipe is a great way to enjoy summer flavors. You can find the full recipe above. 1. First, preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish. Line it with parchment paper. Leave some paper hanging out for easy removal later. 2. In a mixing bowl, add 1 cup of all-purpose flour, 1/4 cup of powdered sugar, 1/2 cup of softened unsalted butter, and 1/4 teaspoon of salt. 3. Mix these ingredients together until the mixture looks crumbly. 4. Press the crumbly mixture firmly into the bottom of the prepared baking dish. Make sure it covers the whole bottom. Bake this crust for 15 minutes, or until it's lightly golden. 1. While the crust bakes, take a large bowl and whisk together 2 large eggs and 1 cup of granulated sugar. Mix until the mixture is frothy. 2. Next, add in 1/4 cup of fresh lemon juice and the zest of 1 lemon. Stir until fully combined. 3. In another bowl, toss 1 cup of fresh raspberries with 1 tablespoon of cornstarch. This will help the raspberries hold their shape. 4. Gently fold the coated raspberries into the lemon mixture. Be careful not to crush them. 1. When the crust is ready, pour the raspberry-lemon mixture over the hot crust. 2. Put the baking dish back into the oven. Bake for an additional 20 to 25 minutes. Check if the filling is set and slightly jiggly in the center. 3. Once baked, let the bars cool completely in the pan. After that, refrigerate for at least 2 hours to set. 4. Finally, lift the bars out of the pan using the parchment paper. Cut them into squares or rectangles. Dust with more powdered sugar if you like. For the complete guide, check out the Full Recipe. To make your raspberry lemonade bars great, focus on the crust. Bake it until golden brown. This step gives the bars a nice crunch. If the crust is undercooked, it will be soggy. Keep an eye on it while it bakes. Next, mix your filling gently. Overworking the mixture can make it tough. Combine the eggs and sugar until frothy, then add lemon juice and zest. When you fold in the raspberries, do it softly. This keeps the fruit intact and juicy. For a smooth texture, whisk carefully. Ensure no lumps remain in your filling. A smooth mixture helps the bars set evenly. You want each bite to be creamy and delicious. When it comes time to serve, dust your bars with powdered sugar. This adds a lovely touch and makes them look elegant. Use a fine sieve to get an even coating. Consider adding garnishes like fresh mint or lemon slices. These not only look pretty but also add flavor. You can serve the bars with a scoop of ice cream or a dollop of whipped cream. These pairings enhance the sweet and tart flavors perfectly. For a twist, enjoy them with a refreshing glass of lemonade. The combination is perfect for a summer day. When you set your table, these little touches make your raspberry lemonade bars shine. For the full recipe, check the section above. {{image_2}} You can change the taste of your Raspberry Lemonade Bars by using different fruits. Try blueberries for a sweet twist or strawberries for a classic flavor. Each fruit gives a unique taste and color. You can also add herbs or spices. Mint adds a fresh kick, while basil gives a nice depth. For those who need a gluten-free option, substitute the all-purpose flour with almond or coconut flour. These alternatives work well and keep your bars tasty. If you want a vegan version, replace eggs with flaxseed meal or applesauce. Both options help bind your bars together. For low-sugar or sugar-free versions, use a sugar substitute like stevia or erythritol. This keeps the flavor bright without the added sugar. You can also swap out the butter for coconut oil or a vegan butter. These simple changes make your Raspberry Lemonade Bars fit many diets while keeping them delicious. To keep your raspberry lemonade bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. They will stay good for about 5 days. If you want to save them for longer, freezing is a great option. Wrap each bar tightly in plastic wrap, then place them in a freezer bag. This way, they can last up to 3 months. When you’re ready to enjoy them, thaw the bars in the fridge overnight. If you prefer, you can also reheat them in the oven at 350°F for about 10 minutes. This warms them up and enhances their flavor. To ensure the best taste, check your bars for freshness. Signs they have gone bad include a change in color or a sour smell. If they feel dry or hard, it’s best to toss them. For the best flavor, enjoy your bars within the first week. The taste is always better when they are fresh! For the full recipe on how to make these delicious treats, check out the Full Recipe. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just make sure to thaw them first. Thawing helps the raspberries mix well in the filling. Drain any extra liquid to avoid a soggy texture. How can I tell when the bars are fully baked? The bars are done when the filling is slightly jiggly in the center. It should not look wet. You can also insert a toothpick. If it comes out mostly clean, the bars are ready. Can I make the bars ahead of time? Absolutely! You can make these bars a day or two in advance. Just store them in the fridge. This helps the flavors meld and makes them even tastier. What is the best way to cut the bars for serving? To cut the bars neatly, use a sharp knife. I recommend warming the knife in hot water first. Wipe it dry before cutting. This prevents the filling from sticking to the knife. Can I replace the eggs with a vegan substitute in this recipe? Yes, you can replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for one egg. This works well in the filling while keeping it tasty. For more details, check out the [Full Recipe](#). Raspberry lemonade bars are a tasty treat. We explored the key ingredients, step-by-step instructions, and helpful tips. Remember to bake the crust until golden and chill the bars for the best taste. You can also try fruit swaps for new flavors. Store extras in the fridge or freeze them for later. With these tips, your bars will impress anyone. Enjoy your baking and the delicious results!$

Indulge in the bright and refreshing flavors of zesty raspberry lemonade bars! This delightful dessert features a buttery crust topped with a tangy lemon and raspberry filling that's sure to impress. Perfect for warm days or special gatherings, these bars are easy to make and irresistible.

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Ingredients

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

2 large eggs

1 cup granulated sugar

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 cup fresh raspberries (or thawed frozen)

1 tablespoon cornstarch

Additional powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, combine the flour, powdered sugar, softened butter, and salt. Mix until crumbly and well combined.

Press the mixture firmly into the bottom of the prepared baking dish to form a crust. Bake for 15 minutes until lightly golden.

While the crust bakes, whisk together the eggs and granulated sugar in a large bowl until frothy.

Add in the fresh lemon juice and lemon zest, mixing until fully incorporated.

In another bowl, toss the raspberries with the cornstarch to coat them evenly, then gently fold the coated raspberries into the lemon mixture.

Once the crust is done baking, pour the raspberry-lemon mixture over the hot crust.

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is just set and slightly jiggly in the center.

Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to set.

Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares or rectangles.

Dust with additional powdered sugar before serving, if desired.

- Prep Time: 15 min | Total Time: 2 hr 45 min | Servings: 16