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Ingredients
- Raspberry lemon layer:
- 2 1/4 sticks (18 tablespoons) unsalted butter, room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups sugar
- 1 1/3 cups all-purpose flour
- 3 tablespoons lemon zest
- 1/4 teaspoon salt
- 3 cups frozen raspberries, thawed
- 6 large egg whites
- 2 large eggs
- 1 1/3 cups freshly squeezed lemon juice
- Confectioners' sugar, for dusting
Preparation
Step 1
Directions
Preheat the oven to 350˚ degrees. Lightly grease a 9 x 13-inch baking pan. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Press the dough in an even layer into the prepared pan. Bake for 20-25 minutes or until light golden brown. Remove from the oven.
While the crust bakes, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Press the raspberries through a fine mesh sieve, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.
Pour the mixture over the hot crust and bake until the center is just set and not longer jiggles when gently shaken, 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours, before cutting into bars. Dust the tops with confectioners' sugar, if desired.
These tangy raspberry lemonade bars are a fun twist on the traditional lemon bar, and a perfect summertime dessert. I love their bright pink color, and everyone around here loved the taste! The raspberry lemon layer is very, very runny before baking--almost like juice--but don't worry, it will firm up nicely in the oven. Also, be sure these are well chilled before cutting--it will make things so much easier! There was a bit too much crust for my liking, so I will plan to use a little less next time.