Raspberry Lemonade Bars

These bars have great flavor and the texture turned out much better than I was expecting at the outset.  I'm tempted to try them with other types of fruit.

 Yield: 16 servings


  • Crust
    • 8 tbsp butter, softened
    • 1/4 cup sugar
    • 1/8 tsp salt
    • 1 cup flour
  • Filling
    • 1 1/2 cup sugar
    • 1 egg
    • 3 egg whites
    • 2/3 cup lemon juice
    • Zest from two large lemons
    • 2/3 cup flour
    • 1/8 tsp salt
    • 12 oz. frozen raspberries, thawed
    • Confectioner's sugar


  1. In a food processor, combine the butter, sugar, and salt.  Add the flour and process until crumbly.  Press into a 9"-square silicone pan.
  2. Bake the crust at 350°F for 20-25 minutes. Check in the middle to see if it is puffing up due to air pockets and if so, poke with a fork to deflate.
  3. While the crust is baking, whisk together the sugar, egg, egg whites, lemon juice, lemon zert, flour, and salt.
  4. Place the raspberries in the food processor.  Process until smooth.  Press through a sieve to remove the seeds.  Whisk into the filling.
  5. Pour the filling into the crust.  Bake at 350°F for 30-35 minutes.
  6. Cool on a wire rack.  Move to the fridge once cooled.
  7. Cut into squares.  Dust with sugar using a sifter.

Adapted from Handle the Heat.