raspberry lemonade bars

These raspberry lemonade bars are amazing! I love a good tart lemon bar, but adding the raspberries just makes them all the more wonderful! I made these for our family party on Pioneer Day (Utah’s state holiday) a few weeks ago, and they were a big hit. I think Lizzy manhandled and nibbled on at least four bars herself. 🙂 I used fresh raspberries from my mom’s garden, which my mom has been generously sharing with us all summer, and I think it made them extra special. Raspberry and lemon is one of my very favorite combinations. Yum!

Raspberry Lemonade Bars
adapted from these bars

1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed raspberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350. Prepare a 9 x 13 pan by lining with tin foil and spraying with cooking spray. In a medium bowl, mix together the butter and sugar until light and fluffy. Mix in flour and salt until a crumbly fixture is formed. Press into the bottom of the prepared pan as evenly as possible. Bake 15-17 minutes, or until set and lightly golden brown at the edges.

While the crust is baking, combine all ingredients for the filling in a food processor (you could also use a medium bowl and a whisk). Blend until smooth. Pour over the crust when it has finished baking, and return to the oven for about 25 minutes, or until set. Cool completely before slicing.

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