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    • Cheryl Kruchten

      Raspberry Lemonade Bars. Tangy, vibrant, subtly sweet with a rich, buttery crust. These raspberry lemonade bars are the perfect summer dessert. They're a little bit more dense than your typical lemon bar which makes them even more baker friendly! Easy to cut and they have a GORGEOUS vibrant color. Dust them with powdered sugar if you want!

    • Missecretsales

      Raspberry Lemonade Bars. Tangy, vibrant, subtly sweet with a rich, buttery crust. These raspberry lemonade bars are the perfect summer dessert.

    • Psychic Kimberly Willis

      Raspberry Lemonade Bars. Tangy, sweet with a rich, buttery crust, these delicious bars are the perfect summer dessert!

    • Jacqui Callaghan

      Raspberry Lemonade Bars. Tangy, vibrant, subtly sweet with a rich, buttery crust. These raspberry lemonade bars are the perfect summer dessert. #coupon code nicesup123 gets 25% off at

    • Limoneira Co.

      Raspberry Lemonade Bars #summer #dessert #seasonal #lemonbars #lemonbars #raspberrylemonade

    • Michelle Lacap

      raspberry lemonade bars! Must try and eat!

    • Janyce B Harvey

      raspberry lemonade bars adapted from sophistimom ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour pinch of salt optional: powdered sugar for dusting on top Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size. To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. To make the filling: If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! improv style: i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar. there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). i'm going to show you how i improv'd these bars tomorrow but here are some combinations to consider: • cherry lime • blackberry lime (coming in tomorrow's post) • strawberry orange (use less sugar) • grapefruit bars • blueberry lemon • strawberry lemon

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