Lemon bars are one of my favorite desserts in the world so I had pretty high hopes for this raspberry-infused adaptation, and it definitely did not disappoint. From the buttery shortbread crust to the luscious filling, which was equal parts sweet and tangy, and packed with raspberry and lemon flavor, I just loved everything about these bars. Oh, and how gorgeous is the vibrant pink color? Not a drop of food coloring in sight either, it’s all accomplished through the raspberries!
If I can offer just one word of advice, it’s make sure you let these chill thoroughly before attempting to cut them; I recommend letting them sit overnight in the fridge. I was impatient, and consequently mangled the bars when slicing them. Luckily I salvaged a few for photo purposes‚ The rest were no less delicious, but they definitely won’t be winning any beauty contests...
By Tracey
Raspberry Lemonade Bars
adapted from Sophistimom
Ingredients:
Crust
- 9 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Filling
- 1 1/2 cups frozen raspberries, thawed
- 1 1/2 cups sugar
- 2/3 cups all-purpose flour
- 1 1/2 tablespoons lemon zest
- 1/8 teaspoon salt
- 3 large egg whites
- 1 large egg
- 2/3 cups freshly squeezed lemon juice
- confectioners sugar, for dusting
Directions:
Preheat oven to 350 F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on opposite sides to lift the bars out afterward.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and smooth, about 1-2 minutes. With the mixer on low, add the flour and salt and beat just until the flour is incorporated. Transfer the dough to the prepared pan and press into an even layer to form the crust. Bake for 23-25 minutes, or until set and golden brown. Transfer to a wire rack.
While the crust bakes, prepare the filling: Place the thawed raspberries in a fine mesh sieve and use a rubber spatula to mash and press them through the sieve into a small bowl. You’re trying to extract as much of the pulp and juice as possible while keeping the seeds in the sieve. Set the raspberry puree aside. Whisk the sugar, flour, lemon zest and salt together in a large bowl. Add the egg whites and the egg and whisk until combined. Pour in the lemon juice and raspberry puree and whisk until smooth.
Pour the filling over the crust. Transfer to the oven and bake for about 30-35 minutes, or until just barely set – the center will not jiggle when gently shaken. Remove the pan to a wire rack and let cool completely. Cover the pan and refrigerate overnight (others who made this recipe cut them after 2 hours, but mine definitely needed longer). Use the parchment “handles” to lift the bars from the pan and cut into squares before serving. Dust with confectioners’ sugar if desired.
