Zesty Raspberry Lemonade Bars Recipe for a Refreshing Treat

These Raspberry Lemonade Bars combine the bright, tart flavor of fresh lemons with the sweet, fruity burst of raspberries. With a buttery shortbread crust and a smooth, luscious raspberry-lemon filling, every bite delivers a perfect balance of sweet and tangy. They’re perfect for spring gatherings, summer picnics, or anytime I want to impress with a dessert that’s both beautiful and delicious.

Why I Love This Recipe

I love how these bars are packed with natural fruit flavor and have a gorgeous pink hue that makes them as pretty as they are tasty. The contrast between the buttery crust and the vibrant filling keeps every bite interesting. They’re also surprisingly simple to make, and I can prep them ahead of time. Whether I serve them at a party or enjoy them as an afternoon treat, these bars never fail to please.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh raspberries

• Granulated sugar

• Fresh lemon juice

• Lemon zest

• All-purpose flour

• Cornstarch

• Large eggs

• Unsalted butter

• Powdered sugar (for dusting)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking dish with parchment paper.

2. For the crust, I mix flour, sugar, and softened butter until it forms a crumbly dough. I press this into the pan and bake it until golden.

3. While the crust bakes, I puree the raspberries and strain them to remove seeds.

4. I whisk the raspberry puree with lemon juice, zest, sugar, eggs, flour, and cornstarch until smooth.

5. Once the crust is baked, I pour the filling over it and return the pan to the oven. I bake until the center is just set.

6. After cooling, I chill the bars for a few hours to set completely.

7. Before serving, I dust the top with powdered sugar and cut them into squares.

Servings and Timing

This recipe makes about 16 bars. Prep time takes roughly 15 minutes, and baking requires about 40 minutes. I allow at least 2 hours for cooling and chilling before slicing and serving.

Variations

If I want to change things up, I sometimes:

• Swap raspberries for strawberries or blackberries for a different flavor profile.

• Add a graham cracker crust instead of shortbread for a twist.

• Top the bars with a thin lemon glaze instead of powdered sugar.

• Use a combination of citrus like lime or orange with raspberries for a new citrus blend.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. To serve, I let them sit at room temperature for a few minutes. These bars don’t require reheating but can be lightly warmed if preferred. I don’t recommend freezing as the texture may change.

FAQs

How do I know when the bars are done baking?

I look for the center to be just set and no longer jiggly. The edges might lightly brown, which is a good sign.

Can I use frozen raspberries instead of fresh?

Yes, I thaw and drain them before pureeing. It’s important to remove excess water to avoid a watery filling.

Why is my filling too runny?

If the bars are runny, they might need more baking time, or the ingredients weren’t measured accurately. I make sure to follow the measurements closely and bake until set.

Can I make these bars ahead of time?

Definitely. I often make them the day before and keep them chilled until serving. The flavors deepen overnight.

What’s the best way to cut clean slices?

I use a sharp knife and wipe it clean between each cut. Chilling the bars first makes slicing much easier.

Conclusion

These Raspberry Lemonade Bars bring sunshine to any dessert table. They’re the perfect combo of tart and sweet, with a fresh, fruity twist that keeps me coming back for more. Whether I serve them for guests or treat myself, I always enjoy the refreshing burst of flavor packed into each bar.