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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.
122 Responses to “bake sale week: raspberry lemonade bars”
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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!
I don’t have an electric mixer. Is there any other way I can cream the butter, sugar, and salt without one?
OMG…these look delicious!
These are so absolutely beautiful and mouthwatering, I just can’t take it!
- Mae
Hi,
I recently made them with POM brand pomegranate juice. They were super tasty! Give that a try.
i just made these because as everyone has pointed out they look amazing. I didn’t even bake the crust or the whole concoction as long as they say to and it burnt around the edges of the pan. Keep an eye on it, it is a tedious recipe
My daughter loves to cook with me too. We’ll be making this together soon.
i just made these and after 50 minutes in the over the center is still very gooey and not hardened.. not sure what happened but they taste delicious! hopefully some more time will help them out a little!
So delicious! They were gone in a flash… such a beautiful color and fresh taste. Perfect, bright treat for a bland winter day! Love the parchment paper trick as well.
I buy a similar bar at starbucks i can’t wait to try it at home I am so glad I stumbled across you.
Hi, I “stumbled” on your site. These bars look so bright and refreshing. I think they’d be perfect for an Afternoon Tea that I’m planning. I’m bookmarking this page! Thanks. Maus.
I had found this recipe a long time ago and wanted to try it out. Finally, I did last night! They turned out fantastically! Thanks so much for having this recipe up here!
<3
Like Alyssa above, I’ve had this bookmarked forever and finally tried (and posted about) it recently. Fabulous! Thanks for sharing it with us.
@Xiaolu and @Alyssa
I am so glad you like them!
@Katie May
The pomegranate juice with these sounds really good. I tried making them with only the POM juice, and no raspberries, but they were a sort of ugly purple color. I’ll try adding raspberries next time. Thanks.
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I stumbled on this recipe a couple months ago, and didn’t get around to making them until today. For some reason the color isn’t as bright as the ones you made, but it is still beautiful. I have to work on getting more zest because I struggled with that, but all-in-all it was a delightful recipe to make. I had a lot of, and they really look beautiful. I can’t wait to try them and see how delicious they really are! Thank you for posting this!
I made a wonderful dinner for my family, this was part of it. I JUST finished making them, they are still cooling (but who lets baked goods cool ALL the way anyway?). They taste WONDERFUL, but the top layer got sort of strange and bubbly, its not shocking pink like the ones in the pictures. Other than that they are fantastic, YUM!!
I’ve been noticing people commenting a lot about how their bars didn’t come out bright like the picture. I just changed the recipe a bit so it gives you the option of adding 1-2 cups of frozen raspberries. So add more, if you want them to be a brighter pink. Oh, and incidentally, the amount of raspberries will look like less once they are defrosted. Hope that helps.
These are good.
[...] an 8″x8″ pan, going up about 1/2″ or so on the sides. I greased the pan, but Sophisitmom says you don’t even need to do [...]
[...] It’s things like these Raspberry lemonade bars from SophistiMom that make me want to like dessert [...]
One word: WOW!
It’s time for my club bake sale again and I’m making these once more! Last year, they sold out quickly (so did the S’more bars). I remember having an issue with the intensity of the color. I’ll try your suggestion and use a bunch more raspberries. Thanks for the delicious recipe!
I just stumbled on this recipe and it looks great- plus I’ve never seen them before so its unique. Even better, I just read through the list and I have all the ingredients on hand – so I think we are having raspberry bars tomorrow!
this looks really sweet. But tasty i bet. thanks
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[...] adapted this recipe from Sophistimom‘s. They’re like summertime in a cookie and oh-so-easy to [...]
Nice recipe. I’ll add it to my bookmarks.
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I would love to eat one of these.