These Raspberry Lemonade Bars are the perfect blend of tangy, sweet, and refreshing flavors. Combining a buttery shortbread crust, a zesty lemon filling, and a vibrant raspberry topping, these bars are as stunning to look at as they are delicious to eat. Whether you’re hosting a summer gathering or simply craving something bright and cheerful, this recipe is sure to impress!
Raspberry Lemonade Bars Recipe
Servings: 16–20 bars
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Bake Time: 30–35 minutes
Total Time: 4 hours 55 minutes
Ingredients
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
For the Lemon Filling:
- 3 large eggs
- 1 cup granulated sugar
- Zest of 2 lemons
- Juice of 3 lemons (about 1/3 cup)
- 1/4 cup all-purpose flour
- Pinch of salt
For the Raspberry Topping:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2: Make the Shortbread Crust
- In a mixing bowl, combine the flour, powdered sugar, and salt.
- Add the softened butter and mix until the dough comes together in small crumbs. Use your hands or a fork to press it into the prepared pan.
- Bake the crust for 18–20 minutes, or until lightly golden brown. Let it cool completely before adding the filling.
Step 3: Prepare the Lemon Filling
- In a medium mixing bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, flour, and salt until smooth.
- Pour the lemon mixture evenly over the cooled crust.
- Return the pan to the oven and bake for 20–25 minutes, or until the filling is set and slightly golden around the edges.
- Remove from the oven and let it cool completely at room temperature.
Step 4: Make the Raspberry Topping
- In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down slightly (about 5–7 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds if desired, or leave it chunky for added texture.
Step 5: Assemble the Bars
- Once the lemon layer has cooled completely, spread the raspberry topping evenly over the top.
- Refrigerate the bars for at least 4 hours (or overnight) to allow the layers to set.
Step 6: Slice and Serve
- Lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
- Cut into squares or rectangles and serve chilled.
- Garnish with fresh raspberries or a dusting of powdered sugar if desired.
Why These Bars Are So Special
The combination of buttery shortbread, tart lemon curd, and sweet raspberry sauce creates a harmonious balance of flavors that’s both refreshing and indulgent. Perfect for picnics, potlucks, or anytime you want to brighten someone’s day!
Tips for Success
- Use Fresh Lemons: Freshly squeezed lemon juice adds brightness and depth of flavor compared to bottled juice.
- Adjust Sweetness: If you prefer sweeter bars, increase the sugar in the raspberry topping or use sweeter lemons.
- Make Ahead: Prepare the bars up to 2 days in advance and store them in the refrigerator for convenience.
- Freeze for Later: Wrap individual bars tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
These Raspberry Lemonade Bars bring the sunshine of summer and the burst of berries together in one delightful dessert. With their crisp crust, creamy lemon layer, and fruity finish, they’re sure to become a favorite among family and friends. So grab your lemons, raspberries, and butter—it’s time to bake something extraordinary!