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If you’re looking for a delightful dessert that perfectly captures the essence of summer, look no further than Zesty Raspberry Lemonade Bars. These vibrant bars are a refreshing twist on the classic lemonade dessert, combining the tartness of fresh lemons with the sweet and tangy flavor of raspberries. As the temperatures rise, incorporating seasonal flavors into your desserts not only enhances your culinary creations but also brings a splash of brightness to any occasion.

Raspberry Lemonade Bars

Discover the perfect summer treat with Zesty Raspberry Lemonade Bars! This delightful dessert combines tart lemons and sweet raspberries for a refreshing twist on the classic lemonade flavor. With a buttery crumbly crust and creamy filling, these bars are easy to make and ideal for picnics or gatherings. Elevate your baking with fresh, seasonal ingredients and impress your friends and family with this vibrant dessert that’s sure to brighten any occasion!
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Ingredients
  

1 cup all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

2 large eggs

1 cup granulated sugar

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

1 teaspoon lemon zest

1/2 cup fresh raspberries, mashed (plus extra for garnish)

1 tablespoon cornstarch

Additional powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal, and lightly grease it.

    Prepare the Crust: In a mixing bowl, combine the flour, powdered sugar, softened butter, and salt. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared baking dish.

      Bake the Crust: Bake the crust in the preheated oven for 15 minutes, or until it's lightly golden. Once done, remove it from the oven and let it cool slightly while you prepare the filling.

        Make the Filling: In a separate bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and mashed raspberries. In a small bowl, mix the cornstarch with a tablespoon of the raspberry mixture to form a slurry and then add it back to the rest of the filling. Mix until well combined.

          Pour and Bake: Pour the raspberry lemonade filling over the cooled crust. Bake in the oven for 20-25 minutes or until the filling is set and slightly firm to the touch. It may puff slightly but will flatten as it cools.

            Cool and Cut: Once baked, remove from the oven and allow it to cool completely in the baking dish on a wire rack. Once cooled, lift out using the parchment paper overhang and transfer to a cutting board. Cut into squares or bars.

              Serve: Dust with additional powdered sugar and garnish with extra fresh raspberries on top. Serve chilled or at room temperature for the best flavor!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 9 servings