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)

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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