Raspberry Lemonade Bars are a soft, tangy dessert that combines fresh lemon flavor with bursts of juicy raspberries in every bite. I love how the tender, brownie-like texture pairs perfectly with the sweet lemon-raspberry glaze, creating a refreshing treat that works beautifully for spring, summer, or any time I want a bright and fruity dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup softened butter
3/4 cup granulated sugar
2 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
Zest of 1 lemon, divided
3/4 cup all-purpose flour
3/4 to 1 cup fresh raspberries
1 cup powdered sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice (for the glaze)
Directions
I preheat the oven to 350°F (175°C) and grease or line an 8-inch square baking pan with parchment paper.
I beat together the softened butter, granulated sugar, eggs, lemon juice, salt, and half of the lemon zest until the mixture is smooth.
I add the flour and mix just until everything is combined.
I gently fold in the fresh raspberries, leaving some pieces whole for added texture.
I spread the batter evenly into the prepared baking pan.
I bake the bars for about 25 minutes, or until the edges are lightly golden and the center is set.
I remove the pan from the oven and allow the bars to cool completely.
I whisk together the powdered sugar, seedless raspberry jam, the remaining lemon zest, and the lemon juice until the glaze is smooth.
I spread the glaze evenly over the cooled bars and let it set for about 20 minutes.
I slice the bars into squares and serve.
Servings and Timing
Servings: 12 bars
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories: Approximately 203 kcal per serving
Variations
I sometimes swap the raspberries for blueberries, blackberries, or chopped strawberries for a different berry flavor. I also like adding a splash of vanilla extract to the batter for extra warmth. For even more citrus flavor, I mix a little extra lemon zest into both the batter and the glaze. If I prefer a slightly richer texture, I replace a small portion of the all-purpose flour with almond flour.
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to 5 days. If I need to stack them, I place parchment paper between the layers to prevent sticking. For longer storage, I freeze the unglazed or fully glazed bars for up to 2 months and thaw them overnight in the refrigerator before serving. Since these bars are best enjoyed chilled or at room temperature, I usually do not reheat them, although I can let them sit on the counter for about 15 to 20 minutes before serving if I want a softer texture.
FAQs
Can I use frozen raspberries?
I can, but I prefer adding them directly from frozen without thawing to help prevent excess moisture in the batter.
How do I know when the bars are done baking?
I look for lightly golden edges and a center that is set with only a slight jiggle. A toothpick inserted near the center should come out mostly clean.
Can I make these bars ahead of time?
Yes. I often prepare them a day in advance since the flavors become even better after chilling for several hours.
Can I make the glaze thicker or thinner?
Yes. I add more powdered sugar for a thicker glaze or a little extra lemon juice if I want it thinner and easier to spread.
Do I have to use fresh lemons?
I prefer fresh lemons because they provide brighter juice and fragrant zest that give the bars their fresh citrus flavor.
Conclusion
I enjoy making these Raspberry Lemonade Bars because they deliver the perfect balance of sweet raspberries and bright lemon in every bite. Their soft texture, vibrant glaze, and easy preparation make them a reliable dessert for celebrations, afternoon snacks, or whenever I want a refreshing homemade treat that everyone can enjoy.
📖 Recipe:
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Raspberry Lemonade Bars
- Total Time: 30 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Raspberry Lemonade Bars are soft, tangy dessert bars bursting with fresh lemon flavor and juicy raspberries. Finished with a sweet lemon-raspberry glaze, they make a refreshing treat for any occasion.
Ingredients
1/2 cup softened butter
3/4 cup granulated sugar
2 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
Zest of 1 lemon, divided
3/4 cup all-purpose flour
3/4 to 1 cup fresh raspberries
1 cup powdered sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice (for the glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8-inch square baking pan with parchment paper.
- Beat together the softened butter, granulated sugar, eggs, 1 tablespoon lemon juice, salt, and half of the lemon zest until smooth.
- Add the flour and mix just until combined.
- Gently fold in the fresh raspberries, leaving some whole for texture.
- Spread the batter evenly into the prepared pan.
- Bake for about 25 minutes, or until the edges are lightly golden and the center is set.
- Allow the bars to cool completely.
- Whisk together the powdered sugar, seedless raspberry jam, remaining lemon zest, and 1 tablespoon lemon juice until smooth.
- Spread the glaze evenly over the cooled bars and let it set for about 20 minutes.
- Slice into 12 bars and serve.
Notes
Frozen raspberries can be used without thawing to reduce excess moisture.
Swap raspberries with blueberries, blackberries, or chopped strawberries for a variation.
Add a splash of vanilla extract for extra flavor.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze glazed or unglazed bars for up to 2 months and thaw overnight before serving.
Serve chilled or at room temperature for the best texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 203 kcal
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg
