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Luscious raspberry lemonade bars

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This sweet and tart treat would be perfect to serve on Mothers Day, or any special day. Though there seems like a lot of steps, it is easy and well worth the effort.


1 1/2 cups All-Purpose Flour

1/2 cup confectioners' sugar

1/4 teaspoon salt

1 tablespoon lemon zest

10 tablespoons soft butter

1 teaspoon vanilla extract


5 large eggs

3/4 cup lemon juice, freshly squeezed if possible

1 tablespoon lemon zest 

3 cups raspberries, pureed and strained

2 cups sugar

1/8 teaspoon salt

2 tablespoons cornstarch


1 cup white chocolate chips or chunks

3 tablespoons cream

1 tablespoon corn syrup


  • Preheat the oven to 350°F.
  • Lightly grease a 9-inch square pan

To make the crust

In a medium bowl, beat butter to soften, then mix in the remaining ingredients until the dough holds together when squeezed.
  • Press it into the bottom and 1/2 inch up the sides of the prepared pan.
  • Prick all over with a fork.
  • Bake the crust for 22 to 25 minutes, until it's golden in color.
  • Reduce the oven temperature to 300°F.

To make the filling

In a medium bowl, whisk together eggs, lemon juice, lemon zest, and raspberry puree.
  • Whisk the cornstarch with the sugar and salt, then stir into juice mixture.
  • Pour filling over the baked crust.
  • Bake the bars in a preheated 300°F oven for 30 to 35 minutes, until the middle is set.
  • Cool before topping.

To make the topping

  • Melt the white chocolate over low heat, do not scorch.
  • Stir in the cream and corn syrup.
  • Spread over the cooled squares.
  • When the topping is set, slice into squares.
  • Refrigerate leftovers (if there are any!)

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