If you can’t tell, I love looking for inspiration for new recipes to try in my kitchen. I’m not great at coming up with something 100% completely original, but I am great at taking a basic idea/recipe and building it into my own. I find no shame in admitting that and in fact, take great pride in being brave enough to change/experiment on my own. Browsing through food blogs have been a great source for me over the past few months and the inspiration for this recipe came from a blog I frequent often.
Her recipe was for Strawberry Lemonade Bars and they looked amazing. I didn’t use her recipe, but just seeing the bars gave me the inspiration I needed to create these. I have a lemon bar recipe from my mom that I have loved for years and I’ve made a few adjustments over time. I knew they would be the perfect base for my experiment and they were. If you can get past the odd color (most people thought they were made from rhubarb) they are a great twist on regular lemon bars. I would like to try these with strawberries next time and see if mine look as good as the inspiration recipe.
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Raspberry Lemonade Bars
Ingredients
Crust
2 C flour
1/2 C sugar
1 C unsalted butter
Filling
4 eggs
2 C sugar
1/3 C fresh lemon juice (about 2 lemons)
zest of two lemons
1/4 C flour
1/2 t baking powder
1/2 C pureed raspberries (I used frozen ones from my garden)
**The addition of the raspberries is the only change I made to my lemon bar recipe
Instructions
1. Combine crust ingredients in your food processor and pulse until butter is well combined and in about pea size balls. Pour into greased 9×13 pan, and press evenly across the bottom until the crust comes together. Bake at 350 degrees until light brown, about 18 minutes.
2. While crust bakes, combine filling ingredients and pour over the hot crust once it has baked. Return it to the oven and bake for an additional 30 minutes. Allow bars to cool completely before cutting. It helps to refrigerate the bars overnight if you have the time before cutting.
Nutrition
- Serving Size: 1/24th
- Calories: 203
- Sugar: 21g
- Sodium: 36mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 51mg
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