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- 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, melted - 1/2 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1 tablespoon lemon zest (from about 2 lemons) - 1/2 cup freshly squeezed lemon juice - 1 cup fresh raspberries (or frozen, thawed) - Optional: powdered sugar for dusting - Cups: Commonly used for dry and liquid ingredients. - Tablespoons: Used for smaller amounts, like zest and juice. - Teaspoons: Used for precise measurements, such as salt. Each ingredient plays a key role. Flour gives the bars structure. Powdered sugar adds sweetness and softness. Butter makes the crust rich and flavorful. Salt enhances the taste of all the other ingredients. Eggs bind the filling. Granulated sugar balances the tartness of lemon. Lemon zest adds a fresh aroma. Freshly squeezed lemon juice brings that zesty flavor. Raspberries add a burst of color and sweetness. You can use frozen raspberries if fresh ones are not available. Optional powdered sugar dusting makes for a nice finish. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking. While the oven warms up, prepare an 8x8 inch baking pan. You can grease it well or line it with parchment paper. Parchment makes it easier to lift the bars out later. In a medium bowl, mix together the following: - 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, melted - 1/2 teaspoon salt Stir these until the mixture looks crumbly. Press this crust mixture firmly into the bottom of your prepared pan. Make sure it’s even and covers the whole base. In a clean bowl, whisk together: - 2 large eggs - 1 cup granulated sugar Mix until smooth. Add in 1 tablespoon of lemon zest and 1/2 cup of freshly squeezed lemon juice. Blend these well. Now, gently fold in 1 cup of fresh raspberries. Be careful not to mash the berries too much. You want some nice chunks. Pour the lemon-raspberry filling over your cooled crust. Spread it out evenly. Place the pan back in the oven and bake for 20-25 minutes. You’ll know they’re done when the filling is set and has a slight golden edge. After baking, take the pan out of the oven. Let it cool completely on a wire rack. Once cool, place it in the fridge for at least 2 hours. This makes the bars easier to cut. When ready, dust with powdered sugar if you like. Then, cut them into squares and enjoy! To get the best crust for your raspberry lemonade bars, be sure to press the crust mixture firmly into the pan. This helps it hold together as it bakes. Bake it until it is lightly golden. That takes about 15 minutes at 350°F. If it is too pale, it will not have the right texture. You want a strong base for the sweet lemon-raspberry filling. If you have dietary needs, you can still enjoy these bars. For a gluten-free version, swap all-purpose flour with a gluten-free blend. You can use coconut oil instead of butter for a dairy-free option. If you need to cut sugar, try a sugar substitute that works in baking. Always check the package for the right amount to use. To keep your bars fresh, store them in the fridge. Place them in an airtight container. They will stay good for about a week. If you want to save them longer, you can freeze them. Wrap each bar in plastic wrap and place them in a freezer-safe bag. They can last for up to three months. Just remember to thaw them in the fridge before serving! Pro Tips Use Fresh Ingredients: Always opt for fresh raspberries and lemons for the best flavor. Fresh ingredients enhance the overall taste and brightness of the bars. Chill Before Serving: Allow the bars to chill in the refrigerator for at least 2 hours. This helps the filling set properly and makes cutting easier. Perfect Crust Texture: Ensure your crust is baked just until golden, as overbaking can lead to a dry texture. It should be crisp yet tender. Dust with Powdered Sugar: For a beautiful presentation, dust the cooled bars with powdered sugar just before serving. It adds a lovely touch and extra sweetness. {{image_2}} You can make vegan raspberry lemonade bars easily. Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use coconut oil instead of butter for a rich flavor. This swap keeps your bars dairy-free but still tasty. For a gluten-free version, swap all-purpose flour for almond flour or a gluten-free blend. Make sure the blend has xanthan gum to help bind the bars. This keeps the texture light and fluffy. You will enjoy the same tangy taste without gluten. You can add different flavors to your bars. Try mixing in a teaspoon of vanilla extract for extra depth. A pinch of fresh mint or basil can add an exciting twist. You could also use other berries like blueberries or blackberries. Each berry brings its unique taste, making your bars even more special. To keep your raspberry lemonade bars fresh, store them in an airtight container. You can layer parchment paper between the bars. This way, they won’t stick together. Place the container in the refrigerator. Keeping them cold helps maintain their texture and flavor. Avoid leaving them at room temperature for too long. When stored properly in the fridge, the bars will last for about one week. If you want them to last longer, consider freezing them. They taste best within the first few days, as the flavors are fresh and vibrant. To freeze your raspberry lemonade bars, first cut them into squares. Arrange them in a single layer on a baking sheet. Freeze them for about one hour until solid. Once frozen, transfer the bars to a freezer-safe container. Make sure to label the container with the date. These bars can last up to three months in the freezer. When ready to enjoy, thaw them in the fridge overnight. Yes, you can use frozen raspberries. Just make sure to thaw them first. They will work well in the recipe. Frozen raspberries may be softer. Handle them gently to avoid mushiness in your bars. Look for a slightly golden top and firm edges. The center should not jiggle when you shake the pan. A toothpick inserted in the middle should come out clean or with a few moist crumbs. Absolutely! You can try using lime, orange, or even grapefruit. Each fruit will bring its unique flavor. Just adjust the zest and juice amounts based on the fruit you choose. Yes, you can reduce the granulated sugar by half. You can also replace some sugar with a natural sweetener. Just be sure to keep the balance of flavors in mind. These bars pair well with fresh fruit or whipped cream. You can also serve them with a scoop of vanilla ice cream. A refreshing mint tea or lemonade would complement them nicely! This post covered the essential steps to make delicious raspberry lemonade bars. You learned about the ingredients, measurements, and tips for a perfect crust. We explored various versions to suit different diets and shared storage best practices. Now you can bake with confidence and enjoy tasty variations. Remember, it's all about adapting the recipes to fit your taste. Enjoy your baking journey and the sweet rewards that come with it!

Zesty Raspberry Lemonade Bars

Deliciously tangy and sweet bars made with fresh raspberries and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 quarter cup powdered sugar
  • 1 half cup unsalted butter, melted
  • 1 half teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 half cup freshly squeezed lemon juice
  • 1 cup fresh raspberries (or frozen, thawed)
  • optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, mix the flour, powdered sugar, melted butter, and salt until crumbly. Press this mixture firmly into the bottom of the prepared pan to form a crust.
  • Bake the crust in the preheated oven for about 15 minutes, or until it's lightly golden. Remove from the oven and allow to cool slightly.
  • In a separate bowl, whisk together the eggs and granulated sugar until smooth. Add the lemon zest and lemon juice, mixing until well combined.
  • Gently fold in the raspberries, being careful not to crush them too much.
  • Pour the lemon-raspberry mixture over the cooled crust, spreading it evenly.
  • Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
  • Once baked, remove from the oven and let it cool completely in the pan on a wire rack.
  • Once cooled, refrigerate for at least 2 hours before cutting into squares. Dust with powdered sugar before serving if desired.

Notes

Dust with powdered sugar before serving if desired.
Keyword bars, dessert, lemonade, raspberry