Tuesday, May 28, 2013

Raspberry Lemonade Bars

I needed to bring desserts to a church function the other day, which is always a fun opportunity to bake something.
I wanted to bring something pretty and colorful. Something that you could easily pick up and eat. Something fruity and summery--not chocolate or heavy at all.  So I scoured the web and decided on this lovely little twist on the classic lemon bars. Who could resist a raspberry lemonade bar?




And they did not disappoint! They were exactly what I was after--pretty and colorful and summery (raspberry lemonade screams summertime to me). And, of course, they were delicious. :)


Definitely a keeper recipe. Especially since I someday fully plan on having a large raspberry patch!
For these ones I just used frozen raspberries, but I'm sure that fresh raspberries during the summer harvest would be wonderful.





 Wouldn't they be fun for the 4th of July with blueberries on top? 
Or for a fun, summertime tea party? 
Or a neighborhood get together? 
Or outdoor BBQ?
or... 
The possibilities are endless. :)

Raspberry Lemonade Bars
Original Recipe from Sophistimom
Click here to print


for the crust:
9 T. (1 stick + 1 T.) butter
¼ c. sugar
1 c. flour
1 t. vanilla extract
pinch of salt

for the filling:
12 oz (heaping 2 c.) frozen raspberries, thawed
1 to ¾ c. sugar depending on your taste
c. lemon juice (about 4 lemons)
2 T. lemon zest (about 3 lemons)
3 egg whites
1 egg
c. flour
pinch of salt

Directions:
1. Preheat oven to 350ยบ F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. 

2. To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

3. To make the filling: Put the raspberries in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust and bake for about 30 minutes. 

4. Let cool to room temperature and then place in the refrigerator for about 4 hours to cooled completely. If you let them cool overnight, they're even better!  

5. Decorate as desired. I used a raspberry and mint sprig. Powdered sugar would be easier and also delicious. Perhaps a dollop of whipped cream?






1 comment:

  1. Wow these look amazing! Thanks for sharing the recipe.
    Marcie

    ReplyDelete

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