Raspberry Lemonade Bars

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

Ingredients

Crust

  • 2 1/4 sticks of unsalted butter, at room temp
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/2 tsp salt

Filling

  • 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

Directions

  1. 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)
  2. In a large bowl cream together butter and sugar with a hand mixer until fluffy.
  3. Add flour and salt and combine until combined and forms into a cohesive dough.
  4. 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.
  5. Bake approximately 25 minutes or until just golden brown, at which point you should remove the crust from the oven but maintain the temperature.
  6.  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.
  7. 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).
  8. Add egg whites, eggs, and lemon juice and whisk thoroughly to combine.
  9. Pour this raspberry-egg-flour mixture onto your crust.
  10. Place pan back into the oven and make for 35-40 minutes, until the center no longer jiggles when you shake the pan.
  11. Allow to cool completely at room temperature, THEN cool, covered with plastic, in the fridge for at least 2 hours.
  12. 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.
  13. 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!
  14. Share with friends and loved ones, and next time, consider these delicious variations I already have in mind: blueberry lemonade and strawberry limeade.

 

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This entry was published on July 30, 2012 at 8:52 pm. It’s filed under dessert and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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