I love raspberries and I love lemons, so naturally I find as many ways as I can to combine them. So before it gets too crazy hot in my place for the summer, I was able to bake the other day with some of my two favorite fruits and make sweet dessert magic! Without further ado, I present my Raspberry Lemonade Bars! Sweet, citrus and crumbly goodness are all rolled into one for the delicious dessert recipe.
How much do I love lemon bars? Well, my Aunt Laurie made them especially for my bridal shower and I’ve been dreaming about them ever since! The color of these bars mimic the flavor and hue of raspberry lemonade and they would look so beautiful on the table for a baby or bridal shower.
For this recipe, I would buy 2 pints of fresh raspberries; 1 for the muddled raspberries required and the other to make my raspberry simple syrup, and for garnishes on the Raspberry Lemonade Bars. With the leftover raspberry simple syrup, you can make some of my cocktail recipes after!
I also recommend not rushing the steps in this recipe. Make sure to cool the dough for at least 15 minutes in the refrigerator before cooking it, and then cool the crust before placing the bars back in the oven with the filling.
While I was photographing these bars in my courtyard, I had 3 neighbors walk by and remark, “Those look delicious.” I’m not bragging, I’m just telling you how it is. Make these tasty Raspberry Lemon Bars and trust me, the recipients will be overjoyed! I hope you make these and enjoy them as much as do.
1. Preheat oven to 350 degrees. Start with making the crust; cream butter and sugar with a mixer, then add flour and salt and continue with the mixer on low. Add butter and continue to mix until a soft dough forms. Flour hands and form the mixture into a ball, then spread out evenly in a 9x13" pan. Chill in the fridge for at least 15 minutes. Bake crust for about 20 minutes, or until a light golden brown.
2. Make the filling. In a mixing bowl, add muddled raspberries, simple syrup, eggs, sugar, lemon juice and zest, and flour. Pour into cooled crust and place back into the over for 30-40 minutes, or until filling is set. Cool bars.
3. Once bars cool to room temperature, dust with powdered sugar and garnish with sliced raspberry halves. Enjoy!