Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, raspberry lemon (pink lemonade) bars. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Related: Lemon Bars, Raspberry-Topped Lemon Muffins, plus more bar cookies, more lemonade, lemony stuff and more things with raspberries. Make the pink lemonade layer: Puree the raspberries in your food processor until they're as liquefied as they'll get. These Raspberry Lemonade Bars were inspired by a recipe I bookmarked a long time ago.
Raspberry Lemon (Pink Lemonade) Bars is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Raspberry Lemon (Pink Lemonade) Bars is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook raspberry lemon (pink lemonade) bars using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Raspberry Lemon (Pink Lemonade) Bars:
- Get 18 Tablespoons butter , unsalted , softened
- Make ready 1/4 Cup sugar granulated
- Prepare 1/4 Cup brown sugar
- Make ready 2 Cups flour
- Make ready 1/2 Teaspoon salt
- Prepare 3 Cups sugar granulated
- Take 1 1/3 Cups flour
- Get 3 Tablespoons lemon zest
- Get 1/4 Teaspoon salt
- Prepare 3 Cups raspberries frozen , thawed
- Make ready 6 egg whites
- Prepare 2 eggs
- Prepare 1 1/3 Cups lemon juice
- Get sugar Powdered
These Raspberry Lemonade Bars are vibrant, tart, and sweet. They have a rich, buttery, shortbread crust and a generous topping of raspberry-lemon Increase the raspberry for a brighter pink variation, or add just a splash for subtly sweeter treat. Finish off the bars with a considerable shake of. Fresh raspberries are whisked into a sweet and tart lemon filling - all on top of a thick, buttery shortbread crust!
Steps to make Raspberry Lemon (Pink Lemonade) Bars:
- To make the crust, preheat oven to 350 degrees F and line a 9x13 inch pan with parchment paper.
- In the bowl of an electric mixer with a paddle attachment, combine the 18 tbsp. softened butter, 1/4 cup sugar, and 1/4 cup brown sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the 2 cups of flour and 1/2 tsp. salt until just incorporated.
- Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan (I found it helpful to grease my hands with a bit of Pam while doing this). Bake for about 25 minutes, or until light golden brown. Remove from the oven, maintaining the oven temperature.
- While the crust bakes, make the top layer. Whisk together the sugar, flour, lemon zest, and salt in a large bowl. Add the raspberries to a fine mesh sieve and press through over a bowl, mashing with a spatula to extract as much juice and pulp as possible, straining out the seeds.
- Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth (Batter will be almost completely liquid, fear not!). Pour the mixture over the crust.
- Bake until the center is just set and only jiggles the tiniest bit when gently shaken, about 35-40 minutes (The top will likely become duller in color and your sides might brown, that's ok!). Transfer to a wire rack to cool to room temperature.
- Cover and chill well in the refrigerator, at least 2 hours.
- When ready to serve, use the parchment paper to lift the bars from the pan (You might have to run a knife around the edge a couple times if your filling leaked through the parchment a bit and is sticking to the pan.).
- Place on a cutting board and slice into bars. If your browned edges got a little over done, I recommend trimming them off so they don't add a weird chewy texture. Dust the tops with powdered sugar if desired.
- Store in the refrigerator.
I say the start of a fresh year calls for a fresh treat. The streets in our neighborhood are lined with lemon trees, and they are heavy with ripe lemons right now! These Lemon Raspberry Bars are the real deal. They are so easy to make and have the most amazing flavor to them. I don't know what I love better, the raspberry lemon topping, or the thick crust.
So that’s going to wrap it up for this special food raspberry lemon (pink lemonade) bars recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
