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Tangy Creamy Raspberry Lemonade Bars

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These bars combine the tart zing of lemon with bursts of raspberry in a smooth, creamy filling atop a buttery crust, making a perfect refreshing summer dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar (for crust)
  • ¼ teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ¾ cup (150g) granulated sugar (for filling)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a medium bowl, combine the flour, sugar, and salt. Add the softened butter and mix with a fork or pastry blender until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 15-18 minutes until lightly golden around the edges. Let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and sour cream on medium speed until smooth and creamy. Gradually add the sugar and continue beating until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract.
  4. Gently fold in half of the raspberries, keeping some chunks for texture.
  5. Pour the filling over the baked crust and smooth it out with a spatula. Drop the remaining raspberries on top and use a knife or toothpick to swirl them lightly into the filling to create a marbled effect.
  6. Bake for 25-30 minutes until the center is mostly set but still jiggles slightly when shaken gently.
  7. Remove from oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 2 hours or overnight to firm up the filling.
  8. Use the parchment overhang to lift the bars out of the pan. Slice into 9 or 16 squares. For clean edges, wipe your knife with a warm damp towel between cuts.

Notes

Use room temperature cream cheese and eggs for easier mixing. Pre-bake the crust to prevent sogginess. Gently fold raspberries to avoid turning the filling pink all over. Chill bars overnight for best texture and flavor. Frozen raspberries should be thawed and drained before use. For gluten-free crust, substitute almond flour; for dairy-free, use coconut-based cream cheese and sour cream alternatives.

Nutrition

Keywords: raspberry lemonade bars, summer dessert, creamy lemon bars, raspberry dessert, easy dessert, refreshing dessert

Find it online: https://nadinetable.com/tangy-creamy-raspberry-lemonade-bars-recipe-easy-refreshing-summer-dessert/