Raspberry Lemonade Bars

Well we finally have a beautiful sunny warm day up here! As much a I don't want to admit it, this could be one of our last days like this, fall is peaking at us quite often this time of year. So to celebrate the last few "run in the grass barefoot" kind of days. I want something on the light summer refreshing side of things. In my findings I found an awesome site sophistimom.com ! She had these beautiful looking bars there and knew I had to give them a try. They are just what i was looking for, with a tart kick. Happy Friday everyone go out and enjoy the weather!

FROM sophistimom.com

for the crust:
9 tablespoons unsalted butter
1/4  granulated sugar
1 cup  flour
pinch salt

for the filling:
1 1/2 cups  granulated sugar
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 flour
pinch of salt
1 bag of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees . Line a 8×8″  square baking pan with a strip of parchment paper  that covers the bottom and overlaps on either side.

2. 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.


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

4. 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 35-40 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.