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bake sale week: raspberry lemonade bars
I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie.
raspberry lemonade bars
for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
pinch salt
for the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1-2 cups (150-275g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar
1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.
150 Responses to “bake sale week: raspberry lemonade bars”
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Hi, I was wondering how you get the pictures to be in a cube like above? They look wonderful. May try the recipe as well. Thanks for the inspiration!
Sandy—I think I froze them first before I cut them. Thanks for asking!
Hi Jaime – Thank you. But I meant the layout of the pictures. Photos are smaller and in a cube format – I have been trying to do that but it doesn’t work on blogger. Any advice?
Mine turned out to be more tart then a typical lemon bar. I used fresh raspberries (2cups) rather than frozen. For those of you who do not like tart things I would advise adding extra sugar in the filling.
Yes, sam, you are right . These do tend to be tart. Definitely more tart than anything that would come from a mix, or that would come from bottled juice. If you can’t handle too much lemon flavor, I would suggest substituting some of the lemon juice for pineapple juice.
[...] via Shealynn on Pinterest How delicious do these look??? Perfect summer time dessert.Source: sophistimom.com via Shealynn on Pinterest My kids would love this! And the fact that we could make it? [...]
These look amazing. I had a question though – can I double the recipe and make them in a 9X13 pan?
[...] sophistimom.com via Shealynn on [...]
What do you think these would turn out as if fresh strawberries were used in place of the frozen raspberries? I have a garden that has produced a lot of strawberries and I am looking for a fun way to use them all up.
Jaime,
I’d like you to see my version of your beautiful bars http://www.thekoshertomato.com/
Thank you for the inspiration!
Sandy
[...] For the full recipe, check it out on Sophistimom. [...]
[...] Recipe from Handle the Heat adapted from Sophistimom [...]
Hey I was wondering if there is an exact amount of raspberries you recommend adding after you extract the juice and pulp? One to two cups is sort of a wide range and didn’t know if you had any suggestions! thanks!
Amelia—though I don’t have a specific amount of puree to tell you, it is up to your discretion to decide how much to put in based on flavor and color. If you add more, you may need to increase the cooking time slightly.
Wow, these are mouth-watering just looking at them!
Sounds totally delicious! I will definitely have to give this a try. Thanks for the info.
[...] Source: slightly adapted from Sophistimom [...]
[...] from Annie’s Eats, Originally from Sophistimom Advertisement LD_AddCustomAttr("AdOpt", "0"); LD_AddCustomAttr("Origin", "other"); [...]
Found this through Stumble Upon – looks really yummy! I’ve bookmarked it for the next time I need to make bars!
[...] adapted from Sophistimom LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); [...]
I am about to make this for a special occasion–do I use the raspberries or the juice & pulp extract in the recipe? Thanks!
The juice and the pulp. Thanks for your question, Lori.
These look absolutely incredible – I can’t wait to try them out!
Thanks, Eat Drink Play London!
[...] Original Recipe for Raspberry Lemonade BarsOriginal Recipe for Lemon Bars Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in bars, lemon, raspberry. Bookmark the permalink. ← Sweet Sangria Two-Bite Churros → [...]
[...] Recipe from SophistiMom [...]
[...] by Jaime’s Raspberry Lemonade Bars on Sophistimom but adapted from my own Lemon Bar [...]
Wow, these look amazing!! I love lemon squares so I have to try them!
[...] Lemonade Bars Adapted from Sophistimom for the [...]
Thanks, Jenn!
Amazing flavor combination, and they sure look pretty! Great idea!
Thanks, Suzanne!
These sound amazing!! Thank you so much for sharing
Can’t wait to try them out!
I featured your bars on my blog today. Feel free to come check it out:
http://www.artsyfartsymama.com/2012/09/pinteresting-features-n-shtuff-47.html
Thank you, Lindsay!
I made these and they didn’t turn out as I had hoped. All the egg in the filling made for a different kind of bar, not your run of the mill lemon bar. Perhaps I cooked them for too long, but the texture was much more like gelatin than I figured. It didn’t help that the oven in my new house burnt the bottom of the crust. Guests still enjoyed them, but I won’t be making again.. I expected them to be softer, gooier… not necessarily sweeter – I was warned about that one. Sorry!
No need to apologize, Shrapnel. It sounds like it was your oven cooking the bars too quickly. You may want to invest in an oven calibrator, which would help you regulate the temperature better, and the raspberry lemonade bars wouldn’t burn next time. If they don’t burn, they will have the gooey texture you’re looking for, and the same texture you can see in the picture. Good luck with your oven.
These looks so delicious! I love Raspberry everything! I will have to take a shot at these thanks for sharing!
Thanks, Ruby! I hope you love them!
These look delicious. Just reading the recipe made my mouth water. Nothing like a tart treat for that something special. These are going on my to-do list of things I want to bake…
Why, thank you, Alps! I’ll take tart treats over chocolate treats any day.
I seen this recipe while stumbling, and these bars look absolutely fantastic and yummy.
Absolutely yummy. The entire family loved this recipe. The short bread crust was one of my favorite things about this recipe.
Thank you, Jan!! How are you?? It’s so good to be in touch with you and your family again. Tell everyone hi for me!
[...] these raspberry lemonade bars were both delicious and refreshing. After stumbling across this recipe, I knew I had to make them! However, after following the recipe exactly, the bars still did not [...]
[...] Lemonade Bars Adapted from Sophistimom.com Serves [...]
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I just made these this afternoon and I had the best time making them! I however have a convection oven only and I am curious if that’s why my raspberry top layer baked into the bottom more like a cake and less like a bar?
Or it could be because I didn’t have any baking powder so I substituted 1/4 baking soda with a 1/2 cup plain yogurt. What do you think?
Oooh, JoLene, I have no idea! That stinks. I’m so sorry that happened. I did have something like that happen to me once when I made lime bars, where about have of the filling oozed onto the bottom of the pan. It wasn’t a complete disaster, though, since it was only on half. The same thing almost always happens when I make pecan pie bars, though.
I think the key is to make sure to really press the dough up onto the edges of the pan so you create a sort of pool for the filling to sit in. Also, you need to make sure the cookie part is slightly golden brown when you bake it so the filling has something solid to rest on. If you did those things, and it was still a problem, then I’m thinking that your convection oven may be responsible . . . maybe? Maybe since the convection oven can cook faster, and more evenly, maybe the circulating air is evenly cooking the two layers as one? But now I’m getting into an area I have no idea about! I’m only guessing here. Do you have a way to turn off the convection fan on your oven and cook it conventionally?
Does any of this help?
omg…looks awesome
Thank you, bakeca!