Raspberry Lemonade Bars

Sweet and tangy raspberry lemonade bars – the perfect cool and creamy treat for summer!

Try these other raspberry bar recipes next! Raspberry Lemon Bars, White Chocolate Raspberry Pie Crumb Bars, and Raspberry Crumb Bars.

Is it too early for cold desserts? I promised myself when I made that Chilled Raspberry Almond Cake that it was just a preview to all of the summertime eats I’d be making and that I would hold off for a few more months until it was actually H.O.T.T. outside. But when I was mowing the lawn last week I broke a sweat and decided that was sufficient. So I’ve since made Blueberry Greek Yogurt Popsicles, a frozen pie which is coming soon (wink), and these cool and creamy raspberry lemonade bars.

Lemon and raspberry are such a winning combo. And when they are combined in a cool and refreshing summer dessert? Heaven. These come together with hardly any work at all and they are perfect for when that summertime heat wave hits!

Raspberry Lemonade Bars

Sweet and tangy raspberry lemonade bars – the perfect cool and creamy treat for summer!

5 from 5 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

0 minutes minutes

Total Time: 55 minutes minutes

Servings: 10 servings

Ingredients

• ▢ ¼ cup sugar
• ▢ 1 tablespoon lemon zest
• ▢ ¼ teaspoon salt
• ▢ 1 cup flour
• ▢ ½ cup butter - chilled and diced

Filling

• ▢ 3 eggs
• ▢ 1 cup sugar
• ▢ ¼ cup raspberry puree - (about 1 cup raspberries pureed and strained) OR raspberry jam (NOT jelly)
• ▢ juice of 1 ½ medium lemons - (about ⅓ cup)
• ▢ ½ cup flour

Instructions

• Preheat oven to 350. Line a square 8×8 or 9×9 inch pan with foil and grease with cooking spray.
• Prepare the crust: In a food processor, combine sugar, lemon zest, salt, and flour and pulse to combine. Add cold diced butter and pulse a few times until mixture resembles fine crumbs. Transfer to prepared pan and press into an even layer. Bake 10 minutes.
• Prepare the filling: In a large bowl combine eggs and sugar and mix with a hand mixer until foamy. Add raspberry puree and lemon juice and mix until smooth. Add flour and stir in until incorporated. Pour over crust. Bake 25-30 minutes until mixture is set (just jiggle the pan a little to see if it moves in the center). Freeze at least 1 hour before cutting into bars. Top with additional raspberries and powdered sugar if desired. Store chilled in airtight container up to 4 days.

Notes

Store in airtight container in fridge up to three days. 

Nutrition

Calories: 215 kcal, Carbohydrates: 46 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 50 mg, Sodium: 93 mg, Potassium: 62 mg, Fiber: 1 g, Sugar: 30 g, Vitamin A: 91 IU, Vitamin C: 2 mg, Calcium: 27 mg, Iron: 1 mg

Course: Dessert

Cuisine: American

Author: Tiffany

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Recipe adapted from Eats Well With Others.