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Raspberry Lemonade Bars


2 C flour
1/2 C sugar
1 C unsalted butter
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


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.
  • Author: Carole Jones


  • 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