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Raspberry Lemonade Bars

A delightful treat combining tart lemons and sweet raspberries, these bars are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour (divided) Include ¼ cup for filling
  • 0.5 cup powdered sugar
  • 1 cup butter, softened
For the filling
  • 4 pieces eggs
  • 2 cups granulated sugar
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup raspberry purée Can use fresh or frozen raspberries
  • Extra powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
  2. In a bowl, combine 2 cups flour, powdered sugar, and softened butter. Mix until crumbly and press evenly into the prepared pan to form the shortbread crust.
  3. Bake the crust for about 20 minutes until lightly golden around the edges.
  4. While the crust bakes, whisk together the eggs, granulated sugar, remaining ¼ cup flour, lemon juice, and lemon zest until smooth.
Baking
  1. Pour the lemon filling over the warm baked crust.
  2. Drop spoonfuls of raspberry purée over the surface and gently swirl with a knife to create a marbled pattern.
  3. Bake for 25–30 minutes until the filling is set.
Cooling and Serving
  1. Allow the bars to cool completely, then refrigerate for about 3 hours until firm.
  2. Dust with powdered sugar, slice into squares, and serve chilled.

Notes

Use fresh lemons for the best flavor. Let the bars cool completely before refrigerating for better texture. You can also use different fruit purées for variations.