RASPBERRY LEMONADE BARS

You will absolutely love these sweet and tangy raspberry lemonade bars! They are a perfect treat for a hot summer’s day.

PREP TIME: 15 minutes
TOTAL TIME: 300 minutes
SERVINGS: 12servings

YOU’LL NEED:

CRUST:

9 Tbsp. butter
1/4 C. sugar
1 C. flour
1 Tsp. vanilla extract
Salt, to taste

FILLING:

12 Oz. frozen raspberries, thawed
3/4 C. sugar
2/3 C. lemon juice
2 Tbsp. lemon zest
3 Egg whites
1 Egg
2/3 C. flour
Salt, to taste

HOW TO MAKE:

1-Preheat oven to 350°F.
2-Line an 8×8-inch baking pan with parchment paper so you can easily lift the bars out once they’ve cooled.

CRUST:

3-Cream the butter and sugar together with an electric mixer, then add in vanilla.
4-Add flour until just incorporated.
5-Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish.
6-Bake for 20 to 25 minutes until slightly golden brown.

FILLING:

7-Smash raspberries in a bowl. Add sugar, egg whites, egg, lemon juice plus zest, flour, and salt to the bowl and stir to combine.
8-Pour the mixture into the crust (don’t worry, it’s a very loose mixture, it will thicken) and bake for 25 to 30 minutes depending on your oven and the sized baking dish you use.
9-Let cool to room temperature and then place in the refrigerator for 4 hours (or until they’ve cooled completely).
10-You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they’re even better

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