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The Best Raspberry Lemonade Bars Recipe

The Best Raspberry Lemonade Bars Recipe
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★★★★★

4.9 from 29 reviews

Delight in these vibrant Raspberry Lemonade Bars, featuring a buttery crust topped with a tangy, fresh lemon filling studded with whole raspberries. Perfectly balanced between sweet and tart, these bars are an irresistible treat for any occasion.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened (should give easily when pressed)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour

For the Filling:

  • 4 large eggs, room temperature (blend easier when not cold)
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour (helps thicken the filling)
  • 1/2 cup fresh lemon juice (about 3–4 large lemons)
  • Zest of 1 lemon (the key to that bright flavor)
  • 1 cup fresh raspberries (or frozen, used straight from freezer)
  • Powdered sugar for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to make removal easier.
  2. Make the Crust: In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 minutes. Gradually add 2 cups of all-purpose flour and mix until a cohesive dough forms that holds together when pressed.
  3. Press and Bake the Crust: Evenly press the dough into the prepared pan, using the bottom of a measuring cup to smooth out the surface completely. Bake the crust for 20 minutes until it is lightly golden but not browned, to avoid a soggy bottom.
  4. Prepare the Filling: While the crust is baking, whisk together the 4 room temperature eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, fresh lemon juice, and lemon zest until smooth and fully combined.
  5. Incorporate Raspberries: Gently fold in the fresh or frozen raspberries, being careful not to break them up too much. You want beautiful whole berries distributed throughout the filling.
  6. Pour Filling and Bake: Pour the raspberry-lemon filling mixture over the hot baked crust immediately and return the pan to the oven. Bake for an additional 25 to 30 minutes until the filling is set and just barely jiggly in the center when gently shaken.
  7. Cool and Serve: Allow the bars to cool completely in the pan, at least 2 hours, before dusting generously with powdered sugar. Use the parchment overhang to lift the bars out and cut into squares for serving.

Notes

  • For best results, use fresh lemon juice and zest for the brightest flavor.
  • Using room temperature eggs helps the filling blend smoothly.
  • Frozen raspberries can be used without thawing to prevent coloring the filling too much.
  • Make sure not to overbake the filling; it should be just set and slightly jiggly in the center for a creamy texture.
  • Store leftover bars in an airtight container refrigerated for up to 4 days.

Nutrition

Keywords: raspberry lemonade bars, lemon bars, raspberry dessert, summer treats, baked lemon bars

Find it online: https://tastybella.com/the-best-raspberry-lemonade-bars-recipe/