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To make these tasty raspberry lemonade bars, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup powdered sugar - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 2 large eggs - 1 cup granulated sugar - 1/3 cup fresh lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1 cup fresh raspberries (or frozen raspberries, thawed and drained) - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - Additional powdered sugar for dusting These ingredients create a sweet and tangy treat that you will love. You can also add some fun flavors to your bars. Here are a few ideas: - A splash of vanilla extract for warmth - Fresh mint leaves for a refreshing twist - A handful of coconut flakes for texture These add-ins can boost the flavor and make your bars even more special. To prepare your raspberry lemonade bars, you will need some basic kitchen tools: - 8x8-inch baking pan - Parchment paper - Mixing bowls - Whisk - Pastry cutter or fork - Wire rack for cooling Having these tools ready will help you bake with ease. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Grab an 8x8-inch baking pan. Lightly grease it with butter or cooking spray. Then, line the pan with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the bars later. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Use a whisk to mix them well. Next, add 1/2 cup of cold, cubed unsalted butter. You can use a pastry cutter or your fingers to blend it in. The mixture should look like coarse sand with small clumps. Once ready, press this mixture firmly into the bottom of your prepared pan. Bake it in the oven for about 15-18 minutes. Keep an eye on it until it turns a light golden color. While the crust bakes, let’s prepare the filling. In a clean bowl, whisk together 2 large eggs, 1 cup of granulated sugar, 1/3 cup of fresh lemon juice, and the zest of 1 lemon. Add 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda. Whisk this mixture until it’s smooth and well combined. Gently fold in 1 cup of fresh raspberries. Make sure to keep some berries whole for texture. Once the crust is ready, take it out of the oven. Carefully pour the raspberry-lemon filling over the hot crust. Spread it evenly. Return the pan to the oven and bake for another 20-25 minutes. The filling should be set and slightly springy to the touch. After baking, let the bars cool completely in the pan on a wire rack. When cooled, lift the bars out using the parchment paper. Dust the top with powdered sugar before slicing into squares. Enjoy your tangy, refreshing treat! To make these raspberry lemonade bars perfect, follow these steps: - Use cold butter: Cold butter helps create a flaky crust. Cut it into small cubes and work quickly. - Don’t overmix: When mixing the filling, whisk just until smooth. This helps keep the bars light. - Check your oven: Ovens can vary. Use an oven thermometer to ensure the right temperature. You can switch some ingredients to fit your needs: - Flour: Use almond flour for a gluten-free option. It works well and adds a nutty flavor. - Sugar: Substitute coconut sugar for a healthier choice. It will change the flavor slightly but still tastes great. - Lemon juice: If you don’t have fresh lemons, use bottled lemon juice. Fresh is best, but bottled works too. Avoid these common pitfalls: - Not cooling the crust: Always let the crust cool before adding the filling. This keeps the layers from mixing. - Overbaking: Watch the time closely. Overbaking can make the bars dry. They should be set but slightly springy. - Skipping the dusting: Dusting with powdered sugar adds a lovely touch. It also enhances the visual appeal of the bars. These tips will help you create delicious, tangy raspberry lemonade bars that everyone will love. Happy baking! Pro Tips Use Fresh Ingredients: Always opt for fresh raspberries and lemons for the best flavor. Their natural sweetness and tartness will elevate your bars. Chill the Dough: If your butter begins to soften too much while mixing, chill the dough for 15 minutes before pressing it into the pan. This helps achieve a flakier crust. Don't Overmix: When folding in the raspberries, be gentle to keep them intact. Overmixing can break them down and make the filling too mushy. Let It Cool Completely: Allow the bars to cool completely in the pan to set properly. This step prevents them from falling apart when cutting. {{image_4}} You can switch out raspberries for other fruits. Try blueberries or blackberries for a different taste. Strawberries can also work well. Each fruit brings its unique flavor and color. Feel free to mix fruits too! A blend of berries makes a colorful and tasty treat. Just remember to adjust the sugar if your fruit is sweeter or tarter. To make gluten-free bars, use a gluten-free flour blend. Many blends work well in this recipe. Make sure to check that the blend contains a binding agent, like xanthan gum. This ensures the bars hold together. You can still enjoy the same tangy and sweet flavor, just without the gluten. Add fresh herbs for a fun twist. Mint pairs nicely with lemon and raspberry. You can also mix in some vanilla extract for warmth. If you like a bit of spice, add a pinch of cayenne or ginger. Each option adds depth to the flavors. Don't be afraid to experiment! Store your raspberry lemonade bars in an airtight container. This keeps them fresh and tasty. Use parchment paper between layers if stacking. It prevents sticking and makes it easy to grab a bar. To freeze these bars, first let them cool completely. Once cooled, cut them into squares. Wrap each square in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can. These bars can last up to three months in the freezer. In the fridge, raspberry lemonade bars stay fresh for about one week. Keep them in an airtight container to avoid drying out. If you notice any change in texture or smell, it’s best to toss them out. You can tell the bars are done baking by checking the filling. The top should look set and slightly springy when touched. The edges might have a light golden color. If you insert a toothpick into the center, it should come out clean or with a few moist crumbs. This means the bars are just right! Yes, you can use frozen raspberries! Just make sure to thaw and drain them first. This will help keep the filling from becoming too watery. Frozen berries can give you the same great taste as fresh ones. They are also a convenient option when fresh raspberries aren't in season. You can prepare the bars a day ahead. After baking, let them cool completely. Then, cover them tightly with plastic wrap or store them in an airtight container. This keeps them fresh and ready for serving. Just dust with powdered sugar right before serving to keep them looking great! You now know how to create delicious raspberry lemonade bars. Start with the right ingredients, prepare your pan, and bake to perfection. Remember the tips to avoid common mistakes and explore variations to suit your taste. Proper storage keeps these bars fresh. With these steps and tricks, you can impress friends and family. Dive into this fun baking project and enjoy tasty rewards. Happy baking!

Raspberry Lemonade Bliss Bars

Deliciously tangy and sweet bars with a raspberry lemon filling on a buttery crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh raspberries
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Additional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it lightly and lining it with parchment paper, allowing the excess to hang over the sides for easy lifting after baking.
  • In a medium mixing bowl, whisk together the flour, powdered sugar, and salt until well combined.
  • Incorporate the cold, cubed butter into the flour mixture. Use a pastry cutter, fork, or your fingertips to blend until the mixture resembles coarse sand with small clumps.
  • Press the buttery flour mixture firmly and evenly into the bottom of the prepared baking pan, creating a solid crust. Bake in the preheated oven for 15-18 minutes, or until it turns a light golden color.
  • While the crust is baking, prepare the filling. In a separate bowl, vigorously whisk together the eggs, granulated sugar, fresh lemon juice, lemon zest, baking powder, and baking soda until the mixture is smooth and well combined.
  • Carefully fold the fresh raspberries into the lemon filling, making sure to keep some berries intact for texture.
  • Once the crust has finished baking, remove it from the oven and immediately pour the raspberry-lemon mixture over the hot 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 springy to the touch.
  • After baking, take the bars out of the oven and let them cool completely in the pan on a wire rack. Once cooled, use the overhanging parchment paper to lift the bars out of the pan.
  • Before serving, dust the top of the bars generously with powdered sugar and slice them into squares.

Notes

Arrange the bars on a vibrant platter, garnished with fresh raspberries and slices of lemon for a burst of color. For an elegant touch, add a few sprigs of mint!
Keyword bars, dessert, lemon, raspberry