Raspberry Lemonade Bars

Welcome to the first recipe in my Spring Baking Series!  I was inspired to create this series by a recent advertisement on the Food Network for their spring baking contest.  All the recipes I will be featuring in this series are perfect for picnics, potlucks, BBQs and birthdays.  They can all be easily portioned and transported to wherever your spring and summer events take you!  Or if you're like me you can just gorge on them in the convenience of your own home!  There will be a new recipe every Tuesday for the next 9 weeks!  To see a complete list of the recipes I'll be making following this link!

As soon as I came across this recipe I knew I had to make it!  Lemonade is the definition of spring and summer, so why not add some raspberry and turn it into a delicious dessert?  This would be the perfect ending to a summer meal because it is bright, tart, with just a little sweetness; but not too much.  The crust is very similar to a shortbread cookie and it literally melts in your mouth.  If you love lemonade you need to try these bars!

Raspberry Lemonade Bars
Crust
1/2 cup butter, softened
1/4 cup sugar (if you want it less tart add more sugar)
1t vanilla
pinch salt
Filling
2 cups (heaping) frozen raspberries, thawed
3/4 cup sugar
2/3 cup lemon juice (approx. 3 lemons)
2T lemon zest (approx. 2 lemons)
3 egg whites
1 egg
2/3 cup flour
pinch salt

Line 8x8 baking dish with parchment paper.  To make for an easier fit, run the parchment paper under water and shake off before putting it into the pan.  This will make the parchment more pliable and make it stay in the dish.

To make the crust, cream the butter, sugar and vanilla.  Add flour and mix until just incorporated.  Press into the parchment lined pan and bake at 400° for 20-25 minutes.

Mix together raspberries, sugar, egg, egg whites, lemon juice & zest, flour and salt.  *NOTE: If you don't want to have raspberry seeds in your finished dessert you can press the berries through a fine sieve before mixing them with the other ingredients.  I actually enjoy the seeds so I kept them.  Plus it was once less step Roman had to wait through before he could mix it all together.  Pour the filling into the rust and bake at 400° for 25-30 minutes. 

 

Let them cool overnight for them to completely set.  I couldn't wait that long and they were still delicious but the crust and filling didn't stay attached to each other.  Once I let them completely cool then the crust and filling stayed as one piece.  To end up with bars that have clean edges, make sure to wipe the knife after each cut you make.  This will prevent  the crust from depositing on the filling.  Small detail but then maybe you can trick people into thinking that you bought these delicious desserts!

 

Click here to see a full list of all the recipes included in my Spring Baking Series.