Raspberry Lemonade Bars (Print View)
Buttery crust topped with bright raspberry-lemon filling, perfect for warm weather gatherings and easy entertaining.
# Ingredient List:
→ For the Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt
→ For the Raspberry Lemonade Filling
05 - 1 1/4 cups (250 g) granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
08 - 2 teaspoons finely grated lemon zest
09 - 1/3 cup (40 g) all-purpose flour
10 - 1 cup (120 g) fresh raspberries, plus extra for garnish if desired
11 - Powdered sugar, for dusting
# How to Make:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, beat together the butter and sugar until creamy. Add flour and salt, and mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden.
04 - In a large bowl, whisk together sugar, eggs, lemon juice, and lemon zest until smooth. Whisk in the flour until fully combined.
05 - Gently fold in the raspberries, being careful not to crush them completely.
06 - Pour the filling over the hot crust as soon as it comes out of the oven.
07 - Return the pan to the oven and bake for 20–22 minutes, or until the center is just set and no longer jiggles.
08 - Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours for easier slicing.
09 - Lift out of the pan using the parchment overhang. Dust with powdered sugar before slicing into bars. Garnish with extra raspberries if desired.
# Expert Advice:
01 -
- The buttery crust balances the tangy filling perfectly
- They travel well to picnics and potlucks
- Fresh raspberries make them feel extra special
02 -
- Pour the filling over the hot crust right out of the oven or the layers will separate
- The center should barely jiggle when done, overbaking makes it rubbery
03 -
- Use a microplane for the lightest, most aromatic lemon zest
- Room temperature eggs incorporate more smoothly into the filling