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
- ¼ cup sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 1 cup flour
- ½ cup butter - chilled and diced
- 3 eggs
- 1 cup sugar
- ¼ cup raspberry puree - (about 1 cup raspberries pureed and strained) OR raspberry jam (NOT jelly)
- juice of 1 ½ medium lemons - (about ⅓ cup)
- ½ 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.