Raspberry Lemonade Bars Food

RASPBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
• Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
• Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
• Pour the lemon filling on top of the pre-baked pastry crust.
• Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
• Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

RASPBERRY LEMONADE BARS

Steps:

• Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray {or lining it with parchment paper}. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add fresh raspberries and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for around 25 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
• While the lemon bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Let the glaze set up for at least 20 minutes. Cut into squares and serve. Store at room temperature or in the refrigerator in an air tight container.

RASPBERRY LEMONADE

Steps:

• Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
• Fill mason jars with ice cubes and top them off with the lemonade.

RASPBERRY LEMONADE CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
• In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
• Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

ABBY'S LEMON RASPBERRY DESSERT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
• Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
• Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
• Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
• Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
• Pour raspberry filling over shortbread and let cool completely, about 2 hours.
• Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
• Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

LEMON-RASPBERRY CREAM BARS

Steps:

• Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
• Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
• In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
• Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

RASPBERRY LEMON BARS

Steps:

• Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
• Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
• Press evenly into the prepared pan.
• Chill for 10 minutes.
• Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
• Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
• Spread the raspberry preserved evenly over the baked crust.
• Pour the lemon topping over the raspberry layer.
• Place in the preheated oven and bake for 20-25 minutes.
• Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
• Transfer the pan to a wire rack and let cool completely.
• Refrigerate for at least 1 1/2 hours before cutting.
• Store at room temperature, or in the refrigerator if you prefer chilled squares.

LEMON RASPBERRY BARS RECIPE

Steps:

• Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
• Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
• Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

PINK LEMONADE BARS

Steps:

• Make the crust:
• Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
• Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
• Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
• Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
• Make the filling and bake bars:
• Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
• Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
• Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
• Do Ahead
• Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.