Pink Lemonade Bars

I love lemon bars (they are in the top 5 of my favorite desserts) so I decided to spice up the normal plain lemon flavor with some raspberries. The lemon bars with the raspberries makes it not so sour and still so so sharp and delicious.

I made these with a shortcrust base, with a twist of course. I swapped some of the plain sugar with dark brown sugar, which gives a much richer taste that contrasts so well with the tart filling.

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Lemon bars always remind me of home and family. This recipe brings such a nostalgic feeling and makes home not seem so far away. Hope you enjoy!

Lemonade Bars

Makes 12 bars

INGREDIENTS

For the crust

• 1 cup salted butter, melted

• 1/4 cup dark brown sugar

• 1/4 cup sugar

• 1 tsp vanilla

• 2 cups flour

For the filling

• 2 cups sugar

• 4 tbsp flour

• 6 eggs

• 1 cup fresh lemon juice (about 6 lemons)

• 6 oz raspberries

DIRECTIONS

For the crust

1. Preheat oven to 325ºF and line a 9x13 baking dish with parchment paper (I recommend a glass dish)

2. In a medium bowl, add the melted butter, sugars, and vanilla and mix till fully combined

3. Add in the flour and mix together (dough will be thick and crumbly)

4. Push dough into prepped baking dish and level the crust out so it is even across the entire dish

5. Using a fork, press holes about halfway into the crust (careful not to poke all the way through the dough)

6. Bake the crust at 325ºF for 15-20 minutes (until the edges become golden brown

For the filling

1. In a large bowl, add the sugar and flour and whisk until thoroughly combined

2. Mix the lemon juice and the raspberries in a large glass (I used a Pyrex measuring glass) and mash the raspberries until they are combined with the lemon juice

3. Pour the juice mixture through a sieve into the sugar and flour mixture, stirring the pulp through the sieve to get all the juice out

4. Pour the filling mixture onto the half-baked crust (do this while the crust is still warm)

5. Bake at 325ºF for 25-30 minutes or until the bars have a slight wobble in the center but are firm on the outside edges

6. Once baked, allow the bars to completely cool before enjoying

*leftovers can be stored in the fridge for 1-3 days after baking