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The heart of your Zesty Frozen Raspberry Lemonade Bars lies in the luscious raspberry filling. To create this vibrant layer, you'll start by combining fresh or frozen raspberries with sugar and lemon juice. The sweetness of the sugar balances the tartness of the raspberries and the acidity of the lemons, creating a perfectly harmonious flavor profile.

Frozen Raspberry Lemonade Bars

Beat the summer heat with these Zesty Frozen Raspberry Lemonade Bars! This refreshing dessert features a creamy filling made from fresh raspberries and zesty lemons, all nestled in a buttery graham cracker crust. Perfect for picnics or sunny afternoons, these bars are not only delicious but also visually appealing, adding a burst of color to your dessert table. Easy to make and healthier than store-bought options, these bars will be a hit with family and friends alike. Dive into summer flavors and enjoy every delightful bite!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

2 cups fresh raspberries (or frozen, thawed)

1 cup granulated sugar

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

1 teaspoon lemon zest

1 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

For Garnish (optional):

Fresh raspberries

Lemon slices

Mint leaves

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make the Crust:

      - In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture is well combined.

        - Press the crumb mixture into the bottom of a 9x9-inch (or equivalent) baking dish evenly to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

          Prepare the Raspberry Filling:

            - In a blender or food processor, place the fresh raspberries, sugar, lemon juice, lemon zest, and a pinch of salt. Blend until smooth.

              - Strain the mixture through a fine mesh sieve to remove the seeds for a smoother texture (optional).

                Whip the Cream:

                  - In a separate bowl, beat the heavy cream until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.

                    Combine Mixtures:

                      - Gently fold the raspberry mixture into the whipped cream until just combined. Be careful not to deflate the whipped cream too much to keep it light and airy.

                        Assemble the Bars:

                          - Pour the raspberry-lemon filling over the cooled crust, spreading it evenly. Tap lightly to remove air bubbles and ensure an even layer.

                            Freeze:

                              - Cover the baking dish with plastic wrap or foil and place it in the freezer. Freeze for at least 4 hours, or until fully set.

                                Serve:

                                  - Once the bars are fully frozen, remove them from the dish using the edges of the parchment (if used). Cut into squares or bars.

                                    - Garnish with fresh raspberries, lemon slices, and mint leaves if desired.

                                      Enjoy:

                                        - Serve immediately, or store in an airtight container in the freezer for up to a week.

                                          Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12 bars