Go Back
–+ servings
Raspberry Lemonade Bars

Delightful Raspberry Lemonade Bars for a Sweet Spring Treat

These Raspberry Lemonade Bars combine a buttery crust with a tart lemon filling and a vibrant raspberry swirl, offering a perfect spring dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Feel free to substitute with gluten-free flour if desired.
  • 1/4 cup powdered sugar No substitutes necessary.
  • 1/2 cup unsalted butter Using salted butter is fine but reduces any added salt.
  • 1/4 teaspoon salt An essential ingredient for taste.
For the Filling
  • 1 cup granulated sugar Regular sugar works best for this.
  • 2 large eggs Provides structure to create that custard-like consistency.
  • 1/2 cup fresh lemon juice Avoid bottled juice for the best taste.
  • 1 tablespoon lemon zest Crucial for freshness.
For the Raspberry Swirl
  • 1 cup raspberries Both fresh and thawed frozen berries work wonderfully.
  • 1 tablespoon cornstarch Vital for achieving a good texture.
For Flavor Enhancement
  • 1 teaspoon vanilla extract No substitutes recommended.
  • powdered sugar for topping Dust on just before serving for the best look.

Equipment

  • 8-inch square baking pan
  • Mixing Bowl
  • Whisk
  • wooden spoon
  • Saucepan
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
  2. In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Drizzle in melted unsalted butter, stirring until a soft, crumbly dough forms.
  3. Transfer the crust mixture into your prepared pan and press it down evenly. Bake for 16-18 minutes, or until it’s lightly golden around the edges.
  4. Combine raspberries, granulated sugar, and cornstarch in a saucepan over medium heat. Cook for about 3-4 minutes, mashing the raspberries until the mixture thickens.
  5. In a separate bowl, whisk together granulated sugar and flour, then add eggs, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  6. Once the crust is baked and slightly cooled, pour the lemon filling over the warm crust and drop small spoonfuls of raspberry sauce on top, swirling them together.
  7. Return the pan to the oven and bake for 22-26 minutes, or until the filling is just set.
  8. Allow the Raspberry Lemonade Bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
  9. Dust with powdered sugar before serving.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Always use fresh lemon juice and raspberries for the best flavor. Let the bars chill completely before slicing for clean edges.

Tried this recipe?

Let us know how it was!