Raspberry Lemon (Pink Lemonade) Bars. Related: Lemon Bars, Raspberry-Topped Lemon Muffins, plus more bar cookies, more lemonade, lemony stuff and more things with raspberries. Make the pink lemonade layer: Puree the raspberries in your food processor until they're as liquefied as they'll get. Sweet and tart, Pink Raspberry Lemonade Bars are a tasty summer treat.
Pink Lemonade Bars by girlversusdough as adapted from smittenkitchen: Lemons & Raspberries! Fresh raspberries are whisked into a sweet and tart lemon filling - all on top of a thick, buttery shortbread crust! I say the start of a fresh year calls for a fresh treat. You can have Raspberry Lemon (Pink Lemonade) Bars using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Raspberry Lemon (Pink Lemonade) Bars
- It's 18 Tablespoons of butter , unsalted , softened.
- It's 1/4 Cup of sugar granulated.
- You need 1/4 Cup of brown sugar.
- It's 2 Cups of flour.
- You need 1/2 Teaspoon of salt.
- Prepare 3 Cups of sugar granulated.
- It's 1 1/3 Cups of flour.
- Prepare 3 Tablespoons of lemon zest.
- You need 1/4 Teaspoon of salt.
- You need 3 Cups of raspberries frozen , thawed.
- You need 6 of egg whites.
- Prepare 2 of eggs.
- Prepare 1 1/3 Cups of lemon juice.
- Prepare of sugar Powdered.
The streets in our neighborhood are lined with lemon trees, and they are heavy with ripe lemons right now! Lemon Raspberry Bars are a delicious and easy dessert to serve for any holiday, party, or These fruity Raspberry Lemon Bars have the perfect flavor, the perfect texture, and the perfect pink color. They go together so well (wouldn't raspberry lemonade be amazing?), so of course they deserve to. This raspberry lemonade is a riff on the fresh-squeezed lemonade I used to love to drink when visiting amusement parks during childhood summers.
Raspberry Lemon (Pink Lemonade) Bars instructions
- To make the crust, preheat oven to 350 degrees F and line a 9x13 inch pan with parchment paper..
- In the bowl of an electric mixer with a paddle attachment, combine the 18 tbsp. softened butter, 1/4 cup sugar, and 1/4 cup brown sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the 2 cups of flour and 1/2 tsp. salt until just incorporated..
- Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan (I found it helpful to grease my hands with a bit of Pam while doing this). Bake for about 25 minutes, or until light golden brown. Remove from the oven, maintaining the oven temperature..
- While the crust bakes, make the top layer. Whisk together the sugar, flour, lemon zest, and salt in a large bowl. Add the raspberries to a fine mesh sieve and press through over a bowl, mashing with a spatula to extract as much juice and pulp as possible, straining out the seeds..
- Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth (Batter will be almost completely liquid, fear not!). Pour the mixture over the crust..
- Bake until the center is just set and only jiggles the tiniest bit when gently shaken, about 35-40 minutes (The top will likely become duller in color and your sides might brown, that's ok!). Transfer to a wire rack to cool to room temperature..
- Cover and chill well in the refrigerator, at least 2 hours..
- When ready to serve, use the parchment paper to lift the bars from the pan (You might have to run a knife around the edge a couple times if your filling leaked through the parchment a bit and is sticking to the pan.)..
- Place on a cutting board and slice into bars. If your browned edges got a little over done, I recommend trimming them off so they don't add a weird chewy texture. Dust the tops with powdered sugar if desired..
- Store in the refrigerator..
Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to. A sweet and tart twist on the ol' classic dessert. You can't beat a tried and true recipe. During the summer months, I love making homemade lemonade with a few squeezes of fresh lemon juice, some ice cubes, and sweetener shaken up in a cocktail shaker. Can also be made with all-purpose flour.
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