As always, I’m behind on posting recipes, even though (because?) I’ve been very busy in the kitchen!
I made these raspberry lemonade bars in honor of my dear friend Antoinette’s birthday last week. She gathered a bunch of us to go down to the Little Red Lighthouse for some summertime grilling, and I offered to make a dessert. I’d had my eye on these for a while, though I suggested a couple of cookie and bar options that I thought would hold up well in the great outdoors.
Even before she let me know which of the three options she’d chosen, I’d already bought a bag of frozen raspberries, so let’s just say I have a friend with good taste!
These raspberry lemonade bars are bright, the right mix of sweet and tart, and really are a bit of summer in each bite. The buttery flakiness of the crust nicely complements the silky fruitiness on top. Having tasted each of the components on its own I can tell you — these elements just go together.
Raspberry Lemonade Bars
Adapted from Annies Eats
Makes 24-30 bars, depending how small you cut them
- 2 1/4 sticks of unsalted butter, at room temp
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/2 tsp salt
- 3 cups sugar
- 1 1/3 cups all purpose flour
- 3 Tbsp lemon zest
- 1/4 tsp salt
- 3 cups frozen or fresh raspberries (if frozen, thaw first)
- 6 large egg whites
- 2 large eggs
- 1 1/3 cups fresh lemon juice
- Preheat oven to 350 degrees F. Line a 9×13 baking pan (I have a pyrex) with parchment paper, making sure you let some of the paper hang over the edge (this will make for easy removal of the bars once they are done)
- In a large bowl cream together butter and sugar with a hand mixer until fluffy.
- Add flour and salt and combine until combined and forms into a cohesive dough.
- Press the dough into your lined pan to form an even layer along the bottom. It helped to use a spatula and my palms to even things out.
- Bake approximately 25 minutes or until just golden brown, at which point you should remove the crust from the oven but maintain the temperature.
- While the crust is baking, in a large bowl combine flour, sugar, lemon zest, and salt, using a whisk to ensure ingredients are well distributed.
- Puree raspberries using a blender, then strain the pulp using a fine mesh sieve. You can do this right into the bowl with the flour mixture (and that way you’ll have seedless raspberry puree right in the mix).
- Add egg whites, eggs, and lemon juice and whisk thoroughly to combine.
- Pour this raspberry-egg-flour mixture onto your crust.
- Place pan back into the oven and make for 35-40 minutes, until the center no longer jiggles when you shake the pan.
- Allow to cool completely at room temperature, THEN cool, covered with plastic, in the fridge for at least 2 hours.
- When ready to serve, remove the whole thing using your handy, dandy parchment paper to lift all the raspberry goodness from the pan. Then, on a cutting board cut into squares using a sharp knife.
- At room temperature (or outdoor, humid summer temperature) the bars will begin to soften, but will still be completely delicious and out of this world!
- Share with friends and loved ones, and next time, consider these delicious variations I already have in mind: blueberry lemonade and strawberry limeade.