Sweet and tangy raspberry lemonade bars – the perfect cool and creamy treat for summer!
Is it too early for cold desserts? I promised myself when I made that Chilled Raspberry Almond Cake that it was just a preview to all of the summertime eats I’d be making and that I would hold off for a few more months until it was actually H.O.T.T. outside. But when I was mowing the lawn last week I broke a sweat and decided that was sufficient. So I’ve since made Blueberry Greek Yogurt Popsicles, a frozen pie which is coming soon (wink), and these cool and creamy raspberry lemonade bars.
Lemon and raspberry are such a winning combo. And when they are combined in a cool and refreshing summer dessert? Heaven. These come together with hardly any work at all and they are perfect for when that summertime heat wave hits!
Raspberry Lemonade Bars
Sweet and tangy raspberry lemonade bars - the perfect cool and creamy treat for summer!
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 cup flour
- 1/2 cup butter, chilled and diced
- 3 eggs
- 1 cup sugar
- 1/4 cup raspberry puree (about 1 cup raspberries pureed and strained) OR raspberry jam (NOT jelly)
- juice of 1 1/2 medium lemons (about 1/3 cup)
- 1/2 cup flour
Preheat oven to 350. Line a square 8x8 or 9x9 inch pan with foil and grease with cooking spray.
Prepare the crust: In a food processor, combine sugar, lemon zest, salt, and flour and pulse to combine. Add cold diced butter and pulse a few times until mixture resembles fine crumbs. Transfer to prepared pan and press into an even layer. Bake 10 minutes.
Prepare the filling: In a large bowl combine eggs and sugar and mix with a hand mixer until foamy. Add raspberry puree and lemon juice and mix until smooth. Add flour and stir in until incorporated. Pour over crust. Bake 25-30 minutes until mixture is set (just jiggle the pan a little to see if it moves in the center). Freeze at least 1 hour before cutting into bars. Top with additional raspberries and powdered sugar if desired. Store chilled in airtight container up to 4 days.
Recipe adapted from Eats Well With Others.