Raspberry Lemonade Bars
Sweet and tangy raspberry lemonade bars - the perfect cool and creamy treat for summer!
Servings:10 servings
Ingredients
- ¼ cup sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 1 cup flour
- ½ cup butter, chilled and diced
Filling
- 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
Instructions
- 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.
Notes
Store in airtight container in fridge up to three days.
Nutrition
Calories: 215 kcal, Carbohydrates: 46 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 50 mg, Sodium: 93 mg, Potassium: 62 mg, Fiber: 1 g, Sugar: 30 g, Vitamin A: 91 IU, Vitamin C: 2 mg, Calcium: 27 mg, Iron: 1 mg