Have you guys been having mega-deals on gorgeous berries in the grocery stores right now too? The past couple weeks I’ve been coming home with at least one clamshell package each of strawberries, raspberries, and blueberries. Ahh, I love summertime!
I’d had these bars on my radar for quite some time now, and finally got around to making them this week. If you like sweet-tart treats, well then this one is nothing short of amazing. Truly like raspberry lemonade in bar form. The filling is stiffer than you’d find in a traditional lemon bar, but still soft and gooey. And the color – isn’t it pure gorgeousness?
This is one I’m can’t wait to take to potlucks this summer, just because it’s so fun and different. Also looking forward to trying other varieties – blackberry or strawberry immediately comes to mind. Have a great weekend everyone!
Raspberry Lemonade Bars
For the crust:
2 1/4 sticks (18 tbsp.) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp. salt
For the raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tbsp. lemon zest
1/4 tsp. salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice
Confectioners’ sugar, for dusting
Preheat the oven to 350? F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. Reduce mixer speed to low, and mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Using floured hands, press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, leaving oven on.
While the crust is baking, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Add the raspberries to a fine mesh sieve and press through, 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.
Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. 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. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.