Raspberry Lemon Bars

These are a pretty summer dessert that go a long way – one batch makes a lot.  Recipe from Smitten Kitchen, called pink lemonade bars.  Shawn taste-tested (I’m allergic to raspberries – these are for a friend), and he thought they were very good but could be a little more tart.    So if you’re a fan of tart lemon flavor (I am!), adjust that and maybe tone down the berries.  I did taste the crust and thought it was quite good.  I’d make again, though I think next time I’ll substitute blueberries so I can enjoy!




For the crust:

  • 1/4 cup (50 grams) granulated sugar
  • 1/4 teaspoon freshly grated lemon zest
  • 1/8 teaspoon table salt
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks
  • 1 cup (125 grams) flour

For the filling:

  • 1 cup (about 5 ounces or 140 grams) raspberries
  • 2 large eggs
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup freshly squeezed lemon juice; this should only require 2 lemons
  • 1/3 cup (40 grams) all-purpose flour
  • Confectioners’ sugar, for dusting

Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.

Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making this perfect; mine was an uneven mess and nobody can tell. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling.

Puree the raspberries in your food processor until they’re liquified, then run the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind. 

In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree. Stir in flour. Pour into cooling crust and return pan to the oven, baking the bars until they’re set and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. 

Dust with powdered sugar before serving. Store in fridge for up to a week.



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