These raspberry lemonade bars are amazing! I love a good tart lemon bar, but adding the raspberries just makes them all the more wonderful! I made these for our family party on Pioneer Day (Utah's state holiday) a few weeks ago, and they were a big hit. I think Lizzy manhandled and nibbled on at least four bars herself. :) I used fresh raspberries from my mom's garden, which my mom has been generously sharing with us all summer, and I think it made them extra special. Raspberry and lemon is one of my very favorite combinations. Yum!
Raspberry Lemonade Bars
adapted from these bars
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed raspberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350. Prepare a 9 x 13 pan by lining with tin foil and spraying with cooking spray. In a medium bowl, mix together the butter and sugar until light and fluffy. Mix in flour and salt until a crumbly fixture is formed. Press into the bottom of the prepared pan as evenly as possible. Bake 15-17 minutes, or until set and lightly golden brown at the edges.
While the crust is baking, combine all ingredients for the filling in a food processor (you could also use a medium bowl and a whisk). Blend until smooth. Pour over the crust when it has finished baking, and return to the oven for about 25 minutes, or until set. Cool completely before slicing.
Hungry for more from The Baker Upstairs?