Go Back
To make Raspberry Lemonade Bars, you will need a few simple ingredients. Here’s the list: - 1 cup all-purpose flour - 1/2 cup powdered sugar (plus extra for dusting) - 1/2 cup unsalted butter, softened to room temperature - 1/4 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - 1/2 teaspoon baking powder These ingredients work together to create a creamy filling and a buttery crust. The raspberries offer a burst of flavor, while the lemon adds a zesty kick. You can find most ingredients in your kitchen or local store. If you want to make it even easier, check the full recipe for more details. First, preheat your oven to 350°F (175°C). This step is key for even baking. Line an 8x8-inch pan with parchment paper. Leave some paper hanging over the sides. It helps to lift the bars out later. In a medium bowl, mix 1/2 cup of softened butter with 1/2 cup of powdered sugar. Use an electric mixer to cream them until light and fluffy. Next, add 1 cup of all-purpose flour and 1/4 teaspoon of salt. Mix until the dough looks crumbly. Press this mixture evenly into the bottom of your prepared pan. Now, place the crust in the oven and bake for 15 minutes. You want it to get a light golden brown color. When it's done, take it out and let it cool for a few minutes. In a large bowl, whisk together 2 large eggs and 1 cup of granulated sugar. Mix until it's smooth and slightly frothy. Then, add 1/4 cup of freshly squeezed lemon juice, the zest of 1 lemon, and 1/2 teaspoon of baking powder. Stir until well combined. Gently fold in 1 cup of fresh raspberries, being careful not to mash them. Pour the raspberry filling over the cooled crust. Spread it out evenly. Put the pan back in the oven and bake for 25-30 minutes. The filling should be set, and the edges should look lightly golden. After baking, let the bars cool at room temperature for about 30 minutes. Then, move the pan to the fridge and chill for at least 2 hours. This step helps the bars firm up. When the bars are chilled, lift them out of the pan using the parchment paper. Dust the top with extra powdered sugar for a sweet finish. Cut the bars into squares and enjoy your refreshing dessert! For the full recipe, check out the recipe section above. To make the crust just right, use softened butter. It mixes better with the sugar. Cream the butter and sugar until light and fluffy. This makes a tender crust. Press it firmly into the pan. This ensures it holds together after baking. Keep an eye on the baking time. You want it golden but not too dark. If you have leftovers, store them in an airtight container. They can last in the fridge for up to five days. To keep them fresh, make sure they are fully chilled before storing. You can also layer them with parchment paper to prevent sticking. Want to boost the flavor? Try adding a bit of lime juice. It gives a nice twist. You can also mix in other berries like blueberries or blackberries. They add color and taste. For a fun touch, sprinkle some lemon zest on top before serving. {{image_4}} You can easily swap some ingredients in this recipe. If you're out of all-purpose flour, use almond flour or oat flour. Both options work well. Instead of unsalted butter, you can try coconut oil. The taste will change, but it will still be delicious. If you don't have powdered sugar, make your own by blending granulated sugar until fine. This will give a smooth finish. While raspberries are tasty, you can try other fruits. Blueberries, strawberries, or even blackberries can add a new twist. Each fruit brings its own flavor. For a tropical vibe, add diced mango or pineapple. Just make sure to keep the amount similar to the raspberries. Want to make these bars vegan? Substitute eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. For gluten-free bars, use a gluten-free flour blend. This will keep the texture but change the flavor slightly. You can still enjoy these bars without gluten or animal products. For more details, check the Full Recipe for ideas on how to make these changes. To keep your raspberry lemonade bars fresh, store them in an airtight container. Use parchment paper between layers to prevent sticking. They stay fresh for about 5 days at room temperature. If you want to keep them longer, the fridge is a great option. They can last up to 10 days when chilled. Just remember to cover them well to keep moisture out. You can freeze raspberry lemonade bars for later. To do this, cut the bars into squares first. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you're ready to enjoy them, just thaw in the fridge overnight. They'll taste just as good as fresh! Raspberry Lemonade Bars last about 4 to 5 days in the fridge. Store them in an airtight container. They will stay fresh and tasty for your family or guests. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and foil. Yes, you can use frozen raspberries. They work great in this recipe. Just make sure to thaw and drain excess liquid before mixing them in. This helps to keep your bars from getting too soggy. Fresh raspberries are lovely, but frozen ones are just as good. Raspberry Lemonade Bars taste great with whipped cream or vanilla ice cream. You can also pair them with a scoop of lemon sorbet for a refreshing twist. Fresh mint leaves add a nice touch as well. These sides enhance the fruity flavors and make your dessert even better. To make the bars less sweet, reduce the granulated sugar by a quarter cup. You can also use less powdered sugar for dusting. Another option is to add more lemon juice. This adds tartness and balances the sweetness well. Adjusting sweetness is easy and personalizes the bars to your taste. You may find pre-made Raspberry Lemonade Bars at local bakeries or specialty dessert shops. Some grocery stores also sell them in the bakery section. If you prefer homemade, check out the Full Recipe for a simple guide to making your own delicious bars. You learned about making delicious Raspberry Lemonade Bars with simple steps and key ingredients. We covered how to create the crust, filling, and bake the bars to perfection. You also discovered helpful tips for storing leftovers and some fun variations. These treats are bright, fruity, and perfect for any occasion. I hope you enjoy making and sharing them with friends and family. Happy baking!

Raspberry Lemonade Bars

Get ready to indulge in a refreshing treat with these zesty raspberry lemonade bars! This easy recipe combines a buttery crust with a tangy lemon filling and fresh raspberries for a delightful dessert that's perfect for any occasion. With just a few simple ingredients, you can whip up these mouthwatering bars in no time. Click through to explore the full recipe and bring this deliciousness to your table today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup powdered sugar (plus extra for dusting)

1/2 cup unsalted butter, softened to room temperature

1/4 teaspoon salt

2 large eggs

1 cup granulated sugar

1/4 cup freshly squeezed lemon juice (approximately the juice of 2 lemons)

Zest of 1 lemon

1 cup fresh raspberries (frozen raspberries can be used if fresh are unavailable)

1/2 teaspoon baking powder

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring there's an overhang on the sides to facilitate easy removal later on.

    Make the Crust: In a medium-sized mixing bowl, combine the softened butter and powdered sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. Gradually add in the all-purpose flour and salt, mixing until the dough is crumbly. Press this buttery mixture evenly and firmly into the bottom of the prepared baking pan to form a crust.

      Bake the Crust: Place the crust in the preheated oven and bake for 15 minutes, or until it turns a light golden brown. Once done, remove it from the oven and set aside to cool for a few minutes while you prepare the filling.

        Prepare the Filling: In a large mixing bowl, whisk together the eggs and granulated sugar until they are thoroughly combined and slightly frothy. Add the fresh lemon juice, lemon zest, and baking powder, then mix until the batter is smooth and well incorporated. Gently fold in the fresh raspberries, taking care not to mash them.

          Combine and Bake: Pour the raspberry filling evenly over the cooled crust in the baking pan, spreading it out to ensure an even layer. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.

            Cool and Chill: After baking, allow the bars to cool at room temperature for about 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 2 hours to allow the bars to firm up properly before serving.

              Serve: Once the bars are chilled and set, carefully lift them out of the pan using the parchment paper overhang. Lightly dust the top with additional powdered sugar for a sweet finishing touch. Cut into squares and serve chilled for a refreshing dessert.

                Prep Time: 20 min | Total Time: 2hr 50 min | Servings: 16

                  - Presentation Tips: For an eye-catching display, serve the raspberry lemonade bars on a pristine white platter. Add a few fresh raspberries and slices of lemon around the edges for a vibrant, colorful garnish that highlights their deliciousness.