Raspberry Lemonade Bars

My eight-year old  brother says that these are “pretty-good”, with a thumbs up.  This is a big victory for me, as John is not a fan of anything with too extreme of a flavor. Too spicy, too sour or too sweet is just not acceptable for his delicate palate (but you can never go wrong with the McDonald’s menu, go figure). Maybe you read the story about the rainbow birthday cake I made him last summer (found here)? With that said, these are pretty tart, but the Little Prince himself likes them… so they must be safe for even the pickiest eaters.

When I made these, I was in the mood for something light and refreshing, you know, spring-y.  These actually turned out to be quite rich, but if you pop them in the freezer for a few hours they’ll surely be a great treat for warm weather!

Raspberry Lemonade Bars
Makes about 16 bars

9 tablespoons unsalted butter (1 stick, plus one tablespoon), I used a vegan butter substitute
1/4 cup superfine sugar (or regular granulated)
1 cup of unbleached all-purpose flour
pinch salt

1 1/2 cups superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup unbleached, all-purpose flour
pinch of salt
1-2 cups of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8 inch square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Recipe from SophistiMom

Pictures by Emily- check out her portfolio!


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