Introduction

Raspberry Lemonade Bars are a bright and tangy treat perfect for any season. These bars combine fresh raspberries with zesty lemon for a refreshing burst of flavor in every bite. Easy to make and ideal for sharing, they’re sure to become a favorite dessert.

A close-up view of a square dessert bar on a white marbled surface, showing three distinct layers: a thick, golden-brown bottom crust that looks slightly crumbly, a middle layer of pale yellow, moist cake with a fine texture, and a top layer of glossy, translucent red raspberry topping with whole raspberries embedded inside. On the very top, there is a thin, shiny glaze with a small slice of yellow lemon peel visible, adding contrast. The background shows blurred similar dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
3/4 cup granulated sugar
2 eggs
1 tbsp lemon juice
1/4 tsp salt
Zest of 1/2 lemon
3/4 cup all-purpose flour
3/4 to 1 cup fresh raspberries
1 cup powdered sugar
1 tbsp seedless raspberry jam
1 tbsp lemon juice (for glaze)
Zest of 1/2 lemon (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish.
Step 2: In a mixing bowl, combine the softened butter and granulated sugar until creamy. Add the eggs, 1 tablespoon lemon juice, salt, and lemon zest, then mix well.
Step 3: Gradually add the all-purpose flour to the mixture and stir until just combined. Gently fold in the fresh raspberries to avoid crushing them.
Step 4: Pour the batter into the prepared dish and spread evenly. Bake for 25 minutes or until the bars are set and lightly golden.
Step 5: While the bars bake, prepare the glaze by mixing powdered sugar, raspberry jam, 1 tablespoon lemon juice, and lemon zest in a small bowl until smooth.
Step 6: After baking, allow the bars to cool completely. Spread the glaze evenly over the top, then cut into squares and serve.

Tips & Variations

Use frozen raspberries if fresh are out of season, but gently thaw and drain them before folding into the batter to prevent excess moisture.
For a tangier glaze, add a little extra lemon juice gradually until you reach your preferred flavor.
Swap raspberry jam for strawberry or apricot jam for a different fruity twist.

Storage

Store the raspberry lemonade bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving, or enjoy chilled. You can also freeze the bars without glaze for up to 2 months; thaw in the fridge and reapply glaze before serving.

How to Serve

A close-up view of a square dessert bar on a white plate, placed on a white marbled surface; the bar has three layers with the bottom layer golden brown and crumbly, the middle layer thick, creamy, and light yellow, and the top layer is a glossy red raspberry gelatin with whole raspberries visible inside, with some clear glaze drops on top adding shine, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries can be used. Thaw them fully and drain any excess liquid before folding the berries into the batter to avoid making the bars soggy.

How do I make sure the bars don’t come out too mushy?

Be careful not to overmix the batter, especially after adding the flour. Also, folding in the raspberries gently helps keep the texture intact. Baking until set but not overbaking will ensure firm, but tender bars.