Raspberry Lemonade Bars
These Raspberry Lemonade Bars combine a buttery shortbread crust with a bright lemon filling and a beautiful swirl of raspberry purée. The tart citrus and sweet berry flavors create a refreshing dessert with a vibrant marbled look that’s perfect for spring gatherings, summer parties, or bakery-style treats at home.
Equipment
- 9×13 inch baking pan
- Whisk
- pastry cutter
- Fine Mesh Strainer
Ingredients
- 2 cups all-purpose flour (divided)
- 0.25 cup all-purpose flour (for filling)
- 0.5 cup powdered sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups granulated sugar
- 0.5 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.5 cup raspberry purée
- extra powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
- In a bowl, combine 2 cups flour, powdered sugar, and softened butter. Mix until crumbly and press evenly into the prepared pan to form the shortbread crust.
- Bake the crust for about 20 minutes until lightly golden around the edges.
- While the crust bakes, whisk together eggs, granulated sugar, remaining ¼ cup flour, lemon juice, and lemon zest until smooth.
- Pour the lemon filling over the warm baked crust.
- Drop spoonfuls of raspberry purée over the surface and gently swirl with a knife to create a marbled pattern.
- Bake for 25–30 minutes until the filling is set.
- Allow the bars to cool completely, then refrigerate for about 3 hours until firm.
- Dust with powdered sugar, slice into squares, and serve chilled.
Notes
Do not over-swirl the raspberry purée. A gentle swirl keeps the beautiful pink and yellow marbled pattern while preserving the distinct lemon and raspberry flavors.