Raspberry Lemonade Bars

$- 1 ½ cups all-purpose flour - 1 cup powdered sugar - ½ cup unsalted butter, softened - 1 teaspoon pure vanilla extract - ½ teaspoon salt - 2 large eggs - 1 cup granulated sugar - 2 tablespoons lemon zest - ⅓ cup freshly squeezed lemon juice - 1 cup fresh raspberries - Extra powdered sugar for dusting To make Raspberry Lemonade Bars, you need simple ingredients. The flour gives the base a sturdy feel. Powdered sugar brings sweetness and a smooth texture. Butter adds richness, while vanilla extract enhances the flavor. Salt balances the sweetness. Eggs help bind the mix, while granulated sugar provides extra sweetness. The lemon zest packs a punch of citrus, and freshly squeezed lemon juice gives a bright flavor. Fresh raspberries add a juicy burst and lovely color. You can find all these items at your local store. Using fresh ingredients makes the bars taste even better. For a full recipe, check out the detailed instructions above. - Calories per serving: Approximately 150 calories - Macros: - Carbs: 23g - Fats: 6g - Proteins: 2g These bars offer a tasty treat without too many calories. They are perfect for summer picnics or gatherings. Enjoying them in moderation can fit into a balanced diet. 1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or spray. Line it with parchment paper, letting it hang over the sides. This helps for easy removal later. 2. In a large bowl, mix ½ cup softened butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium speed until creamy, about 2-3 minutes. 3. Slowly mix in 1 ½ cups all-purpose flour and ½ teaspoon salt. Use low speed until just combined. The dough should be crumbly but stick together when pressed. 4. Press the dough firmly into the bottom of the pan, making an even layer. Bake for 15-20 minutes. The edges should turn light golden brown. Remove and let cool slightly. 5. In a separate bowl, whisk 2 large eggs, 1 cup granulated sugar, 2 tablespoons lemon zest, and ⅓ cup lemon juice until combined and frothy. This should take about 1 minute. 6. Gently fold in 1 cup fresh raspberries. Be careful not to crush them too much. You want them to stay whole. 7. Pour the raspberry lemon filling over the crust. Use a spatula to spread it evenly. 8. Bake the pan again for 20-25 minutes. The filling should be set. Check with a toothpick; it should come out clean. 9. Once baked, let the bars cool completely in the pan on a wire rack. After cooling, lift the bars out using the parchment overhang. 10. Dust the top with extra powdered sugar before slicing. This adds a nice finish. To cool the bars, let them sit in the pan for at least one hour. This allows them to set well. Once cooled, lift them out using the parchment paper. Place them on a cutting board for easy slicing. Use a sharp knife for clean cuts. Wipe the knife after each slice to keep the edges neat. To make the best raspberry lemonade bars, avoid a few common mistakes. First, do not overmix the crust. If you mix too much, the crust can turn tough. Aim for a crumbly dough that holds together when pressed. Next, watch your baking times. Each oven is different. Start checking the bars a few minutes early. You want the filling to be set but not overcooked. If a toothpick comes out clean, they are done! For the best flavor and texture, use fresh raspberries. They add a bright taste that frozen berries just can’t match. Also, use fresh lemon juice for a zesty kick. It makes a big difference! When preparing these bars, the right tools can help a lot. Use a sturdy mixing bowl and a good spatula. A whisk works best for mixing the lemon filling. Consider using parchment paper to line your baking pan. It makes removal easy and keeps the bars intact. To enhance the presentation, dust the top with powdered sugar just before serving. Arrange the bars on a pretty platter. Add fresh raspberries and mint leaves for a pop of color. This little touch makes your treat look extra special. For the full recipe, check out the details above! {{image_4}} You can make raspberry lemonade bars even more fun by changing the fruit. Try using blueberries, blackberries, or strawberries. Each fruit brings a new taste and color. You can also mix different fruits for a colorful treat. Adding herbs or spices can create unique flavors. Consider adding a bit of fresh mint or basil to the filling. A sprinkle of ginger or cardamom can also add warmth. Experimenting with flavors can make your bars special and exciting. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that work well in baking. This way, you can enjoy delicious bars without worry. For vegan modifications, replace the eggs with flaxseed meal or applesauce. Use vegan butter instead of regular butter. These changes keep the bars tasty while fitting a vegan diet. Enjoy the flavors of summer while being mindful of your dietary needs. Store your Raspberry Lemonade Bars in an airtight container. Keep them in the fridge to maintain freshness. This helps keep the bars cool and tasty. They last up to one week in the fridge. If you want to store them longer, freeze them. Wrap each bar in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To enjoy later, just thaw in the fridge overnight before serving. These bars taste great cold, but you can warm them up too. Place a bar on a microwave-safe plate. Heat on low power for about 10-15 seconds. This warms them without cooking them again. Serve with a dusting of powdered sugar for a fresh look. If you want to elevate the taste, add a dollop of whipped cream on top. This adds a creamy touch that pairs well with the tangy lemon and sweet raspberry flavors. How can I tell when the bars are done? You can tell the bars are done when the top looks set and firm. Insert a toothpick into the center. If it comes out clean, the bars are ready. Look for a light golden edge. This means the crust has baked well. Can I use frozen raspberries? Yes, you can use frozen raspberries! Just thaw them first. Drain any excess juice to avoid a soggy filling. Frozen berries work well and can be just as tasty. They add a nice burst of flavor. What can I substitute for lemons? If you need a lemon substitute, try using limes or citric acid. Lime juice gives a similar tartness. Citric acid can also add that zesty kick. Adjust the amount to taste for the best result. Many readers love the bright flavor of these bars. They say the mix of sweet and tart is perfect for summer. Some suggest adding a bit of mint for a fresh twist. Others enjoy serving them with a scoop of vanilla ice cream. Tips from users include being careful with the baking time. Overbaking can make the bars dry. They also recommend letting the bars cool fully before slicing. This makes them easier to cut and helps keep their shape. You now have everything needed to make delicious raspberry lemonade bars. Remember the key steps from the blog post: know your ingredients, follow the baking instructions, and cool properly for the best results. Don't shy away from experimenting with flavors or methods to make them your own. These bars are perfect for any occasion. Enjoy the bright tang of lemon and fresh raspberries, and share your baked version with friends. Happy baking!$

Indulge in a delightful treat with these easy raspberry lemonade bars! Bursting with fresh raspberry flavor and zesty lemon, these bars are a perfect blend of sweet and tart. Follow our simple recipe to create a delicious dessert that’s sure to impress friends and family. Perfect for gatherings or a refreshing summer snack, click to discover the recipe and start baking your own batch of raspberry lemonade goodness today!

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Ingredients

1 ½ cups all-purpose flour

1 cup powdered sugar

½ cup unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

½ teaspoon salt

2 large eggs

1 cup granulated sugar

2 tablespoons lemon zest (approximately from 2 lemons)

⅓ cup freshly squeezed lemon juice (about 2-3 lemons)

1 cup fresh raspberries (or thawed from frozen)

Extra powdered sugar for a final dusting

Instructions

Begin by preheating your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or non-stick spray, then line it with parchment paper, allowing some overhang on the sides for easy removal after baking.

In a large mixing bowl, combine the softened butter, 1 cup of powdered sugar, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is creamy and smooth, about 2-3 minutes.

Gradually add the all-purpose flour and salt to the bowl, mixing on low speed until just combined. The resulting dough should be crumbly but hold together when pressed.

Firmly press the dough into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for approximately 15-20 minutes, or until the edges are lightly golden brown. Once baked, remove it from the oven and let it cool slightly.

In a separate bowl, whisk together the eggs, granulated sugar, lemon zest, and fresh lemon juice until the mixture is well-combined and slightly frothy, about 1 minute.

Carefully fold in the fresh raspberries into the lemon mixture, taking care not to crush them too much to keep their shape.

Pour the raspberry lemon filling over the pre-baked crust, using a spatula to spread it evenly across the surface.

Place the pan back into the oven and bake for an additional 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

Once baked, allow the bars to cool completely in the pan set on a wire rack. After they are cooled, lift the bars out using the parchment paper overhang.

Before slicing into squares, dust the top generously with extra powdered sugar for a lovely finishing touch.

Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 16 bars

- Presentation Tips: Elevate your serving by arranging the bars on a decorative platter, garnished with a handful of fresh raspberries and a sprig of mint for a vibrant, eye-catching display.