Raspberry Lemonade Bars (Printable)

Tangy bars with buttery crust and fresh raspberry-lemon filling

# What You'll Need:

→ Shortbread Crust

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt

→ Raspberry Lemonade Filling

05 - 1 1/4 cups (250 g) granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
08 - 2 teaspoons finely grated lemon zest
09 - 1/3 cup (40 g) all-purpose flour
10 - 1 cup (120 g) fresh raspberries
11 - Powdered sugar for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, beat together the butter and sugar until creamy. Add flour and salt, and mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden.
04 - In a large bowl, whisk together sugar, eggs, lemon juice, and lemon zest until smooth. Whisk in the flour until fully combined.
05 - Gently fold in the raspberries, being careful not to crush them completely.
06 - Pour the filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for 20–22 minutes, or until the center is just set and no longer jiggles.
07 - Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours for easier slicing.
08 - Lift out of the pan using the parchment overhang. Dust with powdered sugar before slicing into bars. Garnish with extra raspberries if desired.

# Expert Advice:

01 -
  • The combination of tangy lemon and sweet raspberries hits every flavor note at once
  • These bars travel well and actually taste better after chilling overnight
02 -
  • The crust must be hot when you pour the filling over it, or you will end up with a soggy layer between them
  • These bars need that full chill time in the refrigerator or they will fall apart when you try to slice them
03 -
  • If you want seedless bars, puree the raspberries and press them through a fine mesh sieve before folding into the filling
  • Room temperature ingredients blend together more smoothly and prevent the filling from separating during baking

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