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To make these delightful raspberry lemonade bars, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup powdered sugar - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 cup fresh lemon juice (about 4-5 lemons) - 1 tablespoon lemon zest - ½ cup fresh raspberries (or frozen, thawed and mashed) - 1 teaspoon baking powder - ¼ teaspoon salt - Optional: Extra powdered sugar for dusting Each ingredient plays a key role. The all-purpose flour gives the base its structure. Powdered sugar adds sweetness to the crust. Unsalted butter makes it rich and flaky. Granulated sugar sweetens the filling, while eggs provide stability. Fresh lemon juice and zest create that bright, tangy flavor we love. Raspberries add a burst of fruity goodness. Baking powder helps the bars rise, and salt balances the sweetness. If you like, dust with extra powdered sugar for a sweet finish. You can find the full recipe for these bars above. First, preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish and line it with parchment paper. This helps with easy removal later. In a medium bowl, mix 1 ½ cups of all-purpose flour and ½ cup of powdered sugar. Then, add ½ cup of softened unsalted butter. Mix until it looks like coarse crumbs. Press this mixture firmly into the bottom of the baking dish to create your crust. While your crust bakes, let's make the filling. In a large bowl, whisk together 1 cup of granulated sugar, 3 large eggs, 1 cup of fresh lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Stir until smooth. Now, gently fold in ½ cup of fresh raspberries. Be careful not to break them too much. Pour the lemon-raspberry mixture over the baked crust. Place it back in the oven and bake for 20-25 minutes. The filling should be set and the edges lightly golden. After baking, let the bars cool completely in the pan. You can use the parchment paper to lift them out onto a cutting board. Dust the top with extra powdered sugar before slicing them into squares. For the full recipe, check the above section. To create a great crust for your raspberry lemonade bars, focus on texture and color. You want a crust that is golden and even. Mix the flour, powdered sugar, and softened butter until it looks like coarse crumbs. Press the mixture firmly into the baking dish. Bake it for 15-20 minutes. Keep an eye on it; the edges should look light brown. Garnishes can make your bars pop! I suggest fresh raspberries and lemon slices on top. You can even sprinkle some extra powdered sugar for a sweet touch. Want to try something new? Mix in other fruits like blueberries or strawberries. They work well with lemon and add fun flavors. Be careful not to overmix the batter when folding in the raspberries. This can make the filling too mushy. Also, let the bars cool completely before cutting. If you slice them too soon, they may fall apart. Follow these tips for perfect raspberry lemonade bars every time! {{image_2}} To make these raspberry lemonade bars gluten-free, you can swap the all-purpose flour. Use an equal amount of a gluten-free flour blend. This blend often has a mix of rice flour, potato starch, and tapioca flour. It gives a nice texture. Just make sure it is a 1:1 ratio. You will get the same yummy taste without the gluten. You can switch up the berries for fun. Blueberries and blackberries work great! They bring their unique flavor. You might even mix several berries together. This creates a colorful and tasty bar. Each bite will surprise you with new tastes. Try adding strawberries for a sweeter twist too! You can change how sweet the bars are easily. If you like a tangy flavor, reduce the sugar by 1/4 cup. This makes the bars more tart and refreshing. If you prefer them sweeter, add a bit more sugar to the filling. Just remember to taste as you go! This way, you can find the right balance for your liking. To keep your raspberry lemonade bars fresh, use airtight containers. This helps prevent drying out. Place a piece of parchment paper between layers to avoid sticking. Store them in the fridge for best results. The cool temperature helps maintain their creamy texture and bright flavor. You can freeze these bars for later enjoyment. First, let them cool completely. Then, slice them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. To thaw, remove the bars and let them sit in the fridge overnight. You can also let them sit at room temperature for about 30 minutes before serving. At room temperature, these bars last for about 2 days. Keep them in a cool place, away from direct sunlight. In the fridge, they will last for up to a week. If you freeze them, they can last for about 3 months. Always check for any signs of spoilage before eating. Enjoy your raspberry lemonade bars at their best! Yes, you can use bottled lemon juice. It saves time and is easy to find. However, fresh lemon juice gives the best flavor. Bottled juice may taste less bright and fresh. If you use bottled juice, check for added sugars or preservatives. They can change the taste of your bars. For the best results, stick to fresh lemons if you can. If you lack raspberries, don't worry! You can use other fruits. Blueberries, blackberries, or strawberries work well. You can also use peaches or cherries for a unique twist. Just keep the same amount of fruit. This keeps the filling balanced and tasty. You can mix berries for a fun flavor combo. Yes, you can make these bars ahead of time. To prep in advance, bake the crust and filling as usual. Let them cool completely. Once cool, wrap them well in plastic wrap. Store them in the fridge for up to three days. You can also freeze them, which makes for easy snacks later. Just thaw in the fridge overnight before serving. For the best taste, dust with powdered sugar just before serving. For the full recipe, check out the complete guide! You now have all you need to make delicious Lemon-Raspberry Bars. We covered ingredients, instructions, and tips for perfection. Remember, the crust is key, and don’t rush cooling. You can try different berries or adjust sweetness to fit your taste. Store them right to keep them fresh. Whether you're baking today or planning ahead, enjoy this tasty treat. Happy baking!

Raspberry Lemonade Bars

Indulge in the refreshing flavors of Zesty Raspberry Lemonade Bars that are perfect for summer treats! With a buttery crust topped with a tangy lemon-raspberry filling, these bars are simple to make and irresistibly delicious. Perfect for parties or a sweet afternoon snack, these bars will impress everyone. Click to explore the full recipe and create your own delightful batch today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 cup fresh lemon juice (about 4-5 lemons)

1 tablespoon lemon zest

½ cup fresh raspberries (or frozen, thawed and mashed)

1 teaspoon baking powder

¼ teaspoon salt

Extra powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking dish and line it with parchment paper, leaving some overhang for easy removal later.

    In a medium bowl, combine the flour and powdered sugar. Add in the softened butter and mix until the mixture resembles coarse crumbs. Press this mixture into the bottom of the prepared baking dish to form the crust.

      Bake the crust in the preheated oven for about 15-20 minutes or until lightly golden. Remove from the oven and let it cool slightly.

        While the crust is cooling, whisk together the granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt in a large mixing bowl until well combined.

          Gently fold in the raspberries, being careful not to break them too much.

            Pour the lemon-raspberry mixture over the baked crust and return it to the oven. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden.

              Remove from the oven and allow the bars to cool completely in the pan. Once cool, use the parchment overhang to lift the bars out onto a cutting board.

                Dust the top with additional powdered sugar before slicing them into squares.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 squares

                    - Presentation Tips: Arrange the bars on a colorful platter and garnish with fresh raspberries and lemon slices for a vibrant summer feel!