Description
Soft, citrusy, and packed with juicy raspberries, these raspberry lemonade bars feature a rich blondie-like texture and a sweet-tart lemon raspberry glaze. They’re easy to make and perfect for spring and summer gatherings.
Ingredients
Scale
For the Bars
- ½ cup softened butter
- ¾ cup granulated sugar
- 2 eggs
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- Zest from ½ lemon
- ¾ cup all-purpose flour
- ¾ to 1 cup fresh raspberries
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon seedless raspberry jam
- 1 tablespoon fresh lemon juice
- Zest from ½ lemon
Instructions
- Prepare Your Pan and Oven
- Set your oven to 350°F (177°C) and allow it to fully preheat.
- Prepare an 8-inch square baking pan by either coating it lightly with nonstick cooking spray or lining it with parchment paper. If using parchment paper, leave some overhang on the sides so you can easily lift the bars out later.
- Place the prepared pan aside while you make the batter.
- Create the Lemon Batter
- Add the softened butter and granulated sugar to a large mixing bowl.
- Mix until the ingredients are well incorporated and creamy.
- Add the eggs one at a time, mixing after each addition.
- Pour in the lemon juice, add the lemon zest, and sprinkle in the salt.
- Continue mixing until the mixture looks smooth, light, and evenly combined.
- Incorporate the Flour
- Gradually add the flour to the wet ingredients.
- Mix only until a soft batter forms.
- Be careful not to continue mixing once the flour disappears, as excessive mixing can make the bars less tender.
- Fold in the Fresh Raspberries
- Add the raspberries to the bowl.
- Using a rubber spatula or wooden spoon, gently fold them into the batter.
- Allow some berries to break apart naturally as you stir. This creates ribbons of raspberry flavor throughout the bars while still leaving pockets of fruit in every slice.
- Avoid aggressively stirring, which can completely crush the berries.
- Transfer the Batter
- Spoon the batter into the prepared baking pan.
- Use an offset spatula or the back of a spoon to spread it into an even layer.
- Take a moment to ensure the corners are filled evenly so the bars bake consistently.
- Bake
- Place the pan onto the center rack of the preheated oven.
- Bake for approximately 25 minutes.
- Begin checking for doneness near the end of the baking time.
- The edges should develop a light golden color while the center should appear set but still soft.
- Do not continue baking once they reach this stage.
- Maintaining a slightly soft center helps preserve the signature brownie-like texture.
- Cool Completely
- Remove the pan from the oven.
- Place it on a wire rack and allow the bars to cool fully inside the pan.
- Resist adding the glaze while they’re warm.
- Cooling completely ensures the glaze stays beautifully on top instead of soaking into the bars.
- Prepare the Lemon Raspberry Glaze
- While the bars cool, add the powdered sugar to a medium bowl.
- Add the raspberry jam, lemon juice, and lemon zest.
- Whisk continuously until the mixture becomes smooth and glossy.
- The glaze should be thick enough to coat the bars while still flowing easily when spread.
- Glaze the Bars
- Pour the prepared glaze directly over the cooled bars.
- Using an offset spatula or spoon, spread it evenly across the surface.
- Cover the entire top layer for maximum flavor in every bite.
- Allow the glaze to rest for at least 20 minutes so it can firm up properly.
- Slice and Serve
- Once the glaze has set, lift the bars from the pan if you used parchment paper.
- Transfer them to a cutting board.
- Using a sharp knife, cut into squares or rectangles.
- Serve immediately or store for later.
Notes
- Place leftover bars in an airtight container.
- Store at room temperature for up to 2 days or refrigerate for several days for extended freshness.
- For best texture, allow refrigerated bars to come to room temperature before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 bar
- Calories: 203 kcal
- Sugar: 24 g
- Sodium: 121 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg