Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, raspberry lemon (pink lemonade) bars. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Related: Lemon Bars, Raspberry-Topped Lemon Muffins, plus more bar cookies, more lemonade, lemony stuff and more things with raspberries. Make the pink lemonade layer: Puree the raspberries in your food processor until they're as liquefied as they'll get. These Raspberry Lemonade Bars were inspired by a recipe I bookmarked a long time ago.

Raspberry Lemon (Pink Lemonade) Bars is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Raspberry Lemon (Pink Lemonade) Bars is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry lemon (pink lemonade) bars using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Raspberry Lemon (Pink Lemonade) Bars:

1. Prepare 18 Tablespoons butter , unsalted , softened
2. Prepare 1/4 Cup sugar granulated
3. Prepare 1/4 Cup brown sugar
4. Take 2 Cups flour
5. Make ready 1/2 Teaspoon salt
6. Make ready 3 Cups sugar granulated
7. Prepare 1 1/3 Cups flour
8. Take 3 Tablespoons lemon zest
9. Make ready 1/4 Teaspoon salt
10. Prepare 3 Cups raspberries frozen , thawed
11. Take 6 egg whites
12. Make ready 2 eggs
13. Make ready 1 1/3 Cups lemon juice
14. Get sugar Powdered

These Raspberry Lemonade Bars are vibrant, tart, and sweet. They have a rich, buttery, shortbread crust and a generous topping of raspberry-lemon Increase the raspberry for a brighter pink variation, or add just a splash for subtly sweeter treat. Finish off the bars with a considerable shake of. These Lemon Raspberry Bars are the real deal.

Steps to make Raspberry Lemon (Pink Lemonade) Bars:

1. To make the crust, preheat oven to 350 degrees F and line a 9x13 inch pan with parchment paper.
2. In the bowl of an electric mixer with a paddle attachment, combine the 18 tbsp. softened butter, 1/4 cup sugar, and 1/4 cup brown sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the 2 cups of flour and 1/2 tsp. salt until just incorporated.
3. Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan (I found it helpful to grease my hands with a bit of Pam while doing this). Bake for about 25 minutes, or until light golden brown. Remove from the oven, maintaining the oven temperature.
4. While the crust bakes, make the top layer. Whisk together the sugar, flour, lemon zest, and salt in a large bowl. Add the raspberries to a fine mesh sieve and press through over a bowl, mashing with a spatula to extract as much juice and pulp as possible, straining out the seeds.
5. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth (Batter will be almost completely liquid, fear not!). Pour the mixture over the crust.
6. Bake until the center is just set and only jiggles the tiniest bit when gently shaken, about 35-40 minutes (The top will likely become duller in color and your sides might brown, that's ok!). Transfer to a wire rack to cool to room temperature.
7. Cover and chill well in the refrigerator, at least 2 hours.
8. When ready to serve, use the parchment paper to lift the bars from the pan (You might have to run a knife around the edge a couple times if your filling leaked through the parchment a bit and is sticking to the pan.).
9. Place on a cutting board and slice into bars. If your browned edges got a little over done, I recommend trimming them off so they don't add a weird chewy texture. Dust the tops with powdered sugar if desired.
10. Store in the refrigerator.

They are so easy to make and have the most amazing flavor to them. I don't know what I love better, the raspberry lemon topping, or the thick crust. This is the perfect summer dessert in my book. Raspberry Lemonade Bars are refreshingly tangy, tart, fruity, and sweet. Appearance: The brilliant pink color garnished with a sprinkling of white powdered sugar is probably my favorite part of this recipe.

So that is going to wrap this up for this exceptional food raspberry lemon (pink lemonade) bars recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!