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To make Raspberry Lemonade Bars, you need a few simple ingredients. Here’s the list: - 1 cup all-purpose flour - 1/2 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 - 1 tablespoon lemon zest - 1 cup fresh raspberries (or frozen, thawed) - 1/4 teaspoon baking powder - Additional powdered sugar for dusting For gluten-free options, you can swap the all-purpose flour with a gluten-free blend. Make sure the blend has a 1:1 ratio for best results. This works well and keeps the taste fresh. When selecting fresh raspberries, look for bright red color and plumpness. Avoid any that are mushy or have mold. For lemons, choose ones that feel heavy for their size. A firm lemon often has more juice. This recipe combines these ingredients to create a sweet and tangy treat. You can find the full recipe to guide you through the steps. 1. Preheat your oven to 350°F (175°C). Grab an 8x8-inch baking pan. Grease it well and line it with parchment paper. Leave some paper hanging over the sides. This helps you lift out the bars later. 2. Make the crust: In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of powdered sugar, 1/2 cup of softened unsalted butter, and 1/4 teaspoon of salt. Mix until the dough looks crumbly. Press this mixture firmly into the bottom of your prepared pan. 3. Bake the crust for about 15-18 minutes. It should be lightly golden when done. Once baked, take it out of the oven and let it cool a bit while you prepare the filling. 4. Prepare the filling: In a large bowl, whisk together 2 large eggs, 1 cup of granulated sugar, 1/4 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1/4 teaspoon of baking powder. Make sure everything mixes well. 5. Folding in raspberries: Gently add 1 cup of fresh raspberries to the egg mixture. Be careful not to squish them too much. You want to keep some of their shape for the best look and taste. 6. Pour the filling over the pre-baked crust. Spread it evenly across the top. 7. Bake again for another 20-25 minutes. The filling should be set and feel slightly firm when you touch it lightly. 8. Cool completely: After baking, let the bars cool in the pan on a wire rack. This step is key to getting the right texture. 9. Cut and serve: Once the bars are cool, lift them out using the parchment paper. Cut into squares and dust with extra powdered sugar before serving. For a complete guide, check the Full Recipe. To make the best raspberry lemonade bars, aim for a smooth filling. Here are key tips to help you succeed: - Use fresh ingredients: Fresh raspberries and lemons give the best flavor. Look for bright-colored, firm raspberries and juicy lemons. - Mix well: Whisk the eggs and sugar until light and fluffy. This helps the bars rise well. - Don’t overmix: When adding raspberries, fold them gently. This keeps them intact and adds texture. Common mistakes can ruin your bars. Here are some to watch out for: - Skipping the crust: The crust is key for texture. Don’t rush this step; press it firmly into the pan. - Not cooling the crust: Let the crust cool slightly before adding the filling. This helps keep layers separate. - Overbaking: Bake until the filling is set but still slightly jiggly in the middle. It will firm up as it cools. For even baking, follow these tips: - Preheat the oven: Always preheat your oven. This ensures that your bars bake evenly. - Use the right pan: An 8x8-inch pan works best for even thickness. Avoid using a larger pan. - Check on them: Rotate the pan halfway through baking. This helps all sides cook evenly. For the full recipe, be sure to check out the detailed steps. Enjoy making your delicious raspberry lemonade bars! {{image_2}} Raspberry lemonade bars are so fun to change up! You can swap out raspberries for other fruit. Try using blueberries or strawberries for a different taste. Both fruits pair well with lemon and add a nice color. You can also add more flavors to your bars. A hint of coconut can give a tropical feel. You might also enjoy fresh mint leaves for a refreshing twist. Just chop the mint finely and mix it in the filling. If you want to make these bars vegan or dairy-free, it’s easy! Use a plant-based butter in place of regular butter. You can replace eggs with flaxseed meal or applesauce. This keeps the texture and flavor nice and yummy. For a complete guide on making these delicious treats, check the Full Recipe. To keep your Raspberry Lemonade Bars fresh, start by cooling them completely. Once cooled, I recommend cutting them into squares. This makes it easy to grab one when you want a treat. Use an airtight container to store the bars. You can line the container with parchment paper. This helps prevent sticking. A glass or plastic container works well. If you want to keep them longer, freezing is a great option. Wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you’re ready to enjoy, simply take out a square and let it thaw at room temperature. If you're in a hurry, you can microwave it for a few seconds. Just be careful not to overheat it. For a complete guide on making these delicious bars, check the Full Recipe. How long do Raspberry Lemonade Bars last? Raspberry Lemonade Bars stay fresh for about four days. Store them in an airtight container. Keep them in the fridge to help them last longer. The flavor only gets better as the bars chill. Can I make Raspberry Lemonade Bars ahead of time? Yes, you can make these bars a day or two ahead. This makes them great for parties or gatherings. Just bake them, cool, and store them in the fridge until you serve them. What should I serve with Raspberry Lemonade Bars? These bars pair well with a simple scoop of vanilla ice cream. You can also serve them with fresh berries on the side. A dollop of whipped cream adds a nice touch. For a complete guide, check out the Full Recipe for all the details! Raspberry Lemonade Bars are simple to make and offer bright, refreshing tastes. The post covers ingredients, steps, and tips to craft the perfect treat. You can customize the bars to fit your tastes or dietary needs. Proper storage keeps them fresh for longer. Remember, the full recipe gives you all the details you need. Enjoy making and sharing these delicious bars that will impress your friends and family.

Raspberry Lemonade Bars

Indulge in the refreshing taste of Zesty Raspberry Lemonade Bars with this easy recipe! Perfect for summer gatherings or a sweet treat any time, these bars blend tangy lemon and sweet raspberries for a delightful dessert. Follow our step-by-step guide to create a delicious crust and luscious filling. Click to explore the recipe and treat yourself to a burst of flavor today!

Ingredients
  

1 cup all-purpose flour

1/2 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

1 tablespoon lemon zest

1 cup fresh raspberries (or frozen, thawed)

1/4 teaspoon baking powder

Additional powdered sugar for dusting

Instructions
 

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

    In a medium bowl, mix together the flour, powdered sugar, softened butter, and salt until crumbly. Press the mixture firmly into the bottom of the prepared pan to form the crust.

      Bake the crust in the preheated oven for 15-18 minutes or until lightly golden. Remove from the oven and let cool slightly while making the filling.

        In a large bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and baking powder until well combined.

          Gently fold in the raspberries, being careful not to break them too much.

            Pour the filling over the pre-baked crust, spreading evenly.

              Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.

                Once baked, remove from the oven and let cool completely in the pan on a wire rack.

                  Once cooled, lift the bars out of the pan using the parchment overhang. Cut into squares and dust with additional powdered sugar before serving.

                    - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 squares