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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 cup (150g) 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.
Stumbled upon this recipe and am inspired to give them a try. Looks amazing!!!!
Thanks.
What a delicious looking recipe! Your pictures are outstanding! Great job :0
God, looks really delicious! I would like to eat them!
OK, these are amazing. I know that there are huge differences between the UK and the USA, and this has to be one of the sweetest examples I’ve found. Our bake sales tend to involve delicious, but not exactly great looking flapjacks (an oaty, golden syrup bar, to the unitiated) and sad looking ‘Victoria sponges’ filled with nasty bright red jam. These by contrast look amazing, and I wish I could reach into the screen to eat one! Definitely one to get our Desperate PTA Rep into a tizzy!! http://bit.ly/j2EmP I am going to create your creations now and wow them all at our next bake sale. Thank you!
When I make these I must hide one for me as they go that quick! YUM YUM
Okay, suddenly I am really hungry! Yum!
Looks delicious…I want to see the picture of the boy stirring the pot, with the rasberry stains on his shirt and face.
I made these last weekend, and I must not have let the crust cool long enough, because it ended up kind of moist… suggestions? The color and flavour is AMAZING!! they were a hit at the party and nobody mentioned the mushy crust, but I am curious. -E
@Emma
Hm, I wonder what happened to yours. I usually don’t let the crust cool at all, actually, but just dump the mixture into the hot crust and bake.
How long did you cook the crust first? Did it start to turn golden brown? I admit, I usually don’t even let mine get golden at all first, though if the crust turns golden before I put in the filling, I do usually end up with a crisper shortbread on the bottom.
Did you bake it as soon as you poured in the filling?
Or maybe, did you put yours in the top half of the oven? Maybe they needed to cook hotter on the bottom. I don’t know, but maybe we can get other people to add suggestions on the blog.
Oh, and It also helps if you press the dough up the sides of the pan about 1/2 an inch. I find that occasionally the filling will ooze under the crust if I skip this step.
I hope that helps.
these are beautiful and look delicious. i would love to make these with my son. thanks for sharing
yes ,it’s looks pretty good ,i can not wait to eat.
Wow. This slice looks right-off-the-screen edible and is definitely something I need to try for myself.
As a new reader, I am blown away: your site is amazing & an instant inspiration to me. I can not believe you manage all of this with 3 kids!
Thank you so much for sharing,
H
They look delicious. I must make this!
A-ha!
Now I know what to make for our next charity bake sale.
Great recipe!
Love the pics!
Made ‘em! Delicious and just looked so vibrant and eye-catching. Thank you so much. I’ve told everyone where to go for the recipe.
[...] Alright, alright, here are a few more pleasant pages Tokyo Pics Sydney by John Colebrook Lego Artworks by Nathan Sawaya and a recipe I haven’t tried but am dying to Raspberry Lemonade Bars [...]
These just look so much more cheery than regular lemon bars. I hope you sold a lot!
i tried this recipe yesterday for a special treat after dinner with my boyfriend. it didn’t come out quite as planned, but still fabulous. i had some of the leftovers for breakfast mmmm.
[...] the lemon bars, I used the recipe from sophistimom, but replaced the raspberries with frozen blueberries. This is a fun way to make a really [...]
I like very much.
Looking forward to trying this one. Looks like a great dessert!
I just took these out of the oven and can’t wait to sell them at our bake sale tomorrow! Mine came out light pink just like pink lemonade. I wish I could get more juice out of the raspberries though to get the beautiful color you got!