Go Back
To make these delicious raspberry lemonade bars, you need a few key ingredients: - 1 cup all-purpose flour - 1/2 cup powdered sugar - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup granulated sugar - 1/4 cup freshly squeezed lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1 cup fresh raspberries, rinsed - 1/4 teaspoon baking powder - Extra powdered sugar for dusting These ingredients blend to create a balance of sweet and tart flavors. The fresh raspberries give bursts of flavor, while the lemon adds a zesty kick. You can add some optional ingredients for extra flair: - A dash of vanilla extract for warmth - Fresh mint leaves for a refreshing touch - A pinch of sea salt to contrast sweetness These additions can make your bars unique and boost the flavor profile. For this recipe, you will need a few tools: - An 8x8-inch baking pan - Parchment paper for easy removal - A medium mixing bowl for the crust - Another bowl for the filling - A whisk to mix the filling - A pastry cutter or your fingers to make the crust Using the right tools helps ensure your raspberry lemonade bars come out perfectly. For the full recipe, refer to earlier sections where I outline each step clearly. Start by preheating your oven to 350°F (175°C). Take an 8x8-inch baking pan and line it with parchment paper. Let the edges hang over the sides. This makes it easy to lift the bars out later. In a medium bowl, mix together the following ingredients: - 1 cup all-purpose flour - 1/2 cup powdered sugar - 1/4 teaspoon salt Add in 1/2 cup of softened unsalted butter. Use your fingers or a pastry cutter to blend this until it looks like coarse crumbs. Press this mixture firmly into the bottom of your baking pan. This forms the base of your bars. While the crust cools, grab a clean bowl. Whisk together: - 2 large eggs - 1 cup granulated sugar - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1/4 teaspoon baking powder Mix until smooth. Then gently fold in 1 cup of fresh raspberries. Be careful not to mash them. You want some whole pieces for texture and beauty. Pour the raspberry lemon mixture over the cooled crust. Place the pan back in the oven. Bake for 20-25 minutes. The edges should be set, and the center may jiggle a bit. This is what you want! Once baked, take the pan out and let it cool completely on a wire rack. After it cools, lift the bars out using the parchment paper. Dust the top with extra powdered sugar. Cut into squares to serve. Enjoy your sweet and tangy treat! For the complete details, check the Full Recipe. To make a great crust, start with room-temperature butter. Cold butter does not mix well. Use a pastry cutter or your fingers to blend the flour, sugar, and butter. Aim for a crumbly texture. Press the crust firmly into the pan. This helps it stay together while baking. Bake until golden brown at the edges, about 15-18 minutes. Let it cool slightly before adding the filling. The filling needs eggs and baking powder to set correctly. Whisk the eggs and sugar until smooth. Add lemon juice and zest for flavor. Gently fold in the raspberries, but don’t crush them. Pour this mixture over the cooled crust. Bake until the edges look set, but the center should jiggle slightly. This ensures a creamy texture. Let the bars cool completely before cutting. Presentation makes a big difference. Use a decorative platter to show off your bars. Dust the top with powdered sugar for a sweet touch. For added flair, garnish with lemon slices and whole raspberries. Arrange them around the bars for a colorful display. This makes the dessert look more appealing and inviting. Trust me, these easy steps will impress your guests! {{image_4}} You can switch up the fruit in your raspberry lemonade bars. Try blackberries for a bold twist. Blueberries add a sweet touch, while strawberries bring a classic flavor. Each fruit changes the taste and color. Mix and match to find your favorite combo! If you want gluten-free bars, use almond or coconut flour. These flours work well and keep the taste great. Substitute the all-purpose flour with a gluten-free blend. This way, everyone can enjoy a tangy treat. Herbs can add a fun twist. Try fresh mint or basil for a surprising flavor boost. You can also add a splash of vanilla extract for a warm note. These small changes make a big difference. Get creative and mix flavors that you love! To keep your raspberry lemonade bars fresh, store them in an airtight container. Use parchment paper to separate layers if you stack them. This helps prevent sticking. Keep them in the fridge to maintain flavor and texture. They taste best when chilled, so enjoy them cold! You can freeze these bars for later. Cut them into squares first, then wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Raspberry lemonade bars will stay fresh in the fridge for about a week. If they start to look dry or lose flavor, it is best to toss them. Always check for any signs of spoilage before enjoying your treat. Yes, you can make Raspberry Lemonade Bars ahead of time. I often prepare them a day before serving. Just store them in the fridge. Cover them well to keep them fresh. This helps the flavors blend together nicely. If you don’t have fresh raspberries, frozen berries work well. Just thaw them first and drain excess juice. You can also use blueberries or strawberries for a different twist. Each fruit will give a unique taste to the bars. Check the edges of the bars for a set appearance. They should look firm when ready. The center may still jiggle slightly, which is okay. This means they will set well as they cool. To make these bars more tart, add extra lemon juice or zest. You can also mix in a bit of citric acid. Start with a small amount and taste as you go. This way, you’ll find the perfect level of tartness that you enjoy. You can find the full recipe for Raspberry Lemonade Bars above. Raspberry lemonade bars are easy and fun to make. We covered essential and optional ingredients, tools needed, and clear step-by-step instructions. Tips helped to ensure a perfect crust and a set filling. Explore fruit variations and storage methods to keep your bars fresh. You can customize your recipe, making it truly yours. Enjoy these tasty treats, and share them with friends or family for smiles all around. Dive into your kitchen with confidence to create this delightful dessert.

Raspberry Lemonade Bars

Indulge in the delightful taste of Raspberry Lemonade Zest Bars with this easy recipe! Featuring a buttery crust topped with a zesty lemon filling and juicy fresh raspberries, these bars are a perfect treat for any occasion. Quick to make and beautifully presented, they are sure to impress your guests.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 cup granulated sugar

1/4 cup freshly squeezed lemon juice (from about 2-3 lemons)

Zest of 1 lemon

1 cup fresh raspberries, rinsed and drained

1/4 teaspoon baking powder

Extra powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some edges to overhang for easier removal later.

    In a medium mixing bowl, sift together the all-purpose flour, powdered sugar, and salt. Add the softened butter, then use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Firmly press this mixture into the bottom of the prepared baking pan to form an even crust.

      Place the crust in the preheated oven and bake for 15-18 minutes, or until it turns lightly golden at the edges. Once done, remove it from the oven and let it cool slightly on a wire rack.

        While the crust is cooling, in a separate bowl, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, and baking powder until you achieve a smooth consistency.

          Carefully fold in the rinsed fresh raspberries into the lemon mixture, taking care not to crush them too much so they maintain some whole pieces.

            Pour the raspberry-filled lemon mixture evenly over the cooled crust, then return the pan to the oven. Bake for an additional 20-25 minutes, or until the edges appear set while the center remains slightly jiggly.

              Once baked, allow the bars to cool completely in the pan set on a wire rack. After cooling, use the overhanging parchment paper to lift the bars out of the pan.

                Dust the top of the cooled bars with extra powdered sugar and cut them into squares for serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 9

                    - Presentation Tips: Plate the raspberry lemonade bars on a decorative platter. For an eye-catching finish, garnish with thin slices of lemon and a few whole raspberries arranged artfully around the bars for a vibrant touch.