Go Back
To fully appreciate the zesty raspberry lemonade bars, it's essential to understand the two main components that come together to create this delectable dessert: the crust and the filling.

Raspberry Lemonade Bars

Brighten up your summer with delightful zesty raspberry lemonade bars! These refreshing treats combine the tangy zest of freshly squeezed lemons and the sweet-tart flavor of ripe raspberries, making them a perfect addition to any gathering. Easy to make with a simple crust and luscious filling, they are sure to impress family and friends. Enjoy the vibrant colors and flavors of summer with this delicious dessert that's both light and indulgent!
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, melted

For the Lemonade Filling:

2 large eggs

1 cup granulated sugar

¼ cup freshly squeezed lemon juice (about 2-3 lemons)

1 tablespoon lemon zest (from 1 lemon)

¾ cup fresh raspberries (or frozen, thawed and drained)

2 tablespoons all-purpose flour

½ teaspoon baking powder

For Garnish:

Powdered sugar for dusting

Fresh raspberries and lemon slices (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

    Make the Crust: In a medium mixing bowl, combine the flour, powdered sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes or until lightly golden.

      Prepare the Lemonade Filling: In a large bowl, whisk together the eggs and granulated sugar until well combined. Add the freshly squeezed lemon juice and lemon zest, stirring until thoroughly mixed.

        Add the Raspberries: Gently fold in the fresh raspberries, being careful not to crush them. In a separate small bowl, whisk together the flour and baking powder, then add this mix to the lemon-raspberry mixture. Stir until just combined.

          Pour the Filling: Once the crust has baked, remove it from the oven and pour the lemonade filling evenly over the warm crust.

            Bake Again: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.

              Cool and Slice: Allow the bars to cool in the pan on a wire rack at room temperature for about 30 minutes. Once cooled, refrigerate for at least 2 hours to set fully.

                Serve: Once set, dust the top with powdered sugar and slice into squares. Garnish with additional fresh raspberries and lemon slices if desired.

                  Prep Time, Total Time, Servings: 15 mins | 70 mins | 16 squares