Pink Raspberry Lemonade Bars

Kim Biegacki


I have made these for several years now for Christmas and they are loved by everyone. It is a very different bar cookie but very tasty and beautiful too. I found this a few years ago in one of my Woman's Day magazines. If you love sour and sweet these you will love. I hope you enjoy.

I tried adding raspberries to these and it turned out delicious. So, I am adding it to the recipe too.

★★★★★ 3 votes
36 bars
25 Min
45 Min



1 1/2 stick
(3/4 cup) butter, softened
1 1/2 c
all-purpose flour
1/2 c
confectioners' sugar


4 large
eggs, at room temperature
2 c
granulated sugar
1 Tbsp
freshly grated lemon zest
1/2 c
fresh lemon juice
1/4 c
all-purpose flour
1 tsp
baking powder
1 c
red or pink liquid food color (optional)


sprinkled confectioners' sugar


1Heat oven to 350 degrees. Line a 13 X 9 inch baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
2Crust: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.

Bake 15 minutes, or until light golden. Leave oven on.
3Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until topping is pink. Pour over the hot crust.
4Add your washed, drained and dried raspberries on top.
5Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.
6Lift foil by ends to cutting board. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners' sugar.
7Storage tip: Refrigerate airtight with wax paper between layers up to 1 week, or freeze up to 1 month.

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