Raspberry Lemonade Bars

Happy 4th of July!!!

 

 

I have never been a big celebrator of Independence Day. Not because I don't appreciate the holiday, or that I'm anti-celebration. It just wasn't one of those holidays that was made to be a big deal when I was growing up. Now, as an adult, I (usually) have more of an opportunity to celebrate with barbecues or whatnot. This year, since it's on a Wednesday, that sort of puts a damper on celebrating, but do not fear...I have made a tasty treat to share with you!

When it's as hot as it already is here in Central Texas, people tend to want lighter desserts. These Raspberry Lemonade Bars are a perfect dessert for a hot summer day. And especially for a hot summer barbecue! They are sweet, a little tart, and very "fluffy" and light. I got tons of compliments from the co-workers, and I quite enjoyed a couple of bars myself. If you need a last minute dessert for your Independence Day celebration, these are definitely a winner.

Raspberry Lemondade Bars
Source: Annie's Eats

Ingredients

For the crust:

2¼ sticks (18 tbsp.) unsalted butter, room temperature

½ cup sugar

2 cups all-purpose flour

½ tsp salt

For the filling

3 cups sugar

1 1/3 cups all-purpose flour

3 Tbsp lemon zest

¼ tsp salt

3 cups frozen raspberries, thawed

6 large egg whites

2 large eggs

1 1/3 cups freshly squeezed lemon juice 

Preparation

1. Preheat oven to 350 degrees F.  Line a 9 x 13-inch baking pan with parchment paper.  
2. In the bowl of a stand mixer, cream together the butter and sugar for 1-2 minutes, until smooth.   
3. On low speed, add in the flour and salt and mix until just incorporated.  
4. Spoon the dough into the baking pan and press so that it's a thin layer.
5. Bake for approximately 25 minutes or until light golden brown. Remove from the oven, but keep the temperature set to 350.
6. Meanwhile, prepare the filling by combining the sugar, flour, lemon zest and salt in a large bowl and whisk to blend.  
7. Strain the raspberries through a find mesh sieve into a separate bowl and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds.  
8. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend.  
9. Next, add the lemon juice and raspberry puree to the flour mixture and whisk until smooth. Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 30-40 minutes.  
10. Transfer to a wire rack to cool to room temperature.  Cover and chill well in the refrigerator, at least 2 hours.  
11. When ready to serve, use the parchment paper to lift the bars from the pan.  Place on a cutting board and slice into bars.  Dust the tops with confectioners’ sugar if desired.