Raspberry Lemonade Bars

I made this recipe a few months ago, but thought with the approaching holiday weekend, I’d like to share it because it’s the epitome of a summer treat!  When I think of summer, I think of fresh fruit, lemonade stands, and sunny beach days.  This treat is 2 for 3 – unless you’re eating them on the beach – so I think it’s a great way to commemorate the unofficial end of summer.

Raspberry Lemonade Bars

 Makes 24-30 Bars

Crust Ingredients

• 2¼ sticks unsalted butter, at room temperature
• ½ cup sugar (1/4 cup sugar/stevia blend)
• 2 cups whole wheat pastry flour
• ½ t salt

Raspberry Lemon Layer Ingredients

• 3 cups sugar (1/2 cups sugar/stevia blend)
• 1 1/3 cups all-purpose flour
• 3 T lemon zest
• ¼ t salt
• 3 cups frozen raspberries, thawed
• 6 large egg whites
• 2 large eggs
• 1 1/3 cups freshly squeezed lemon juice

Garnish

• Confectioners’ sugar
• Lemon Zest 

Directions

1. Preheat the oven to 350 degrees F and line a 9 x 13-inch baking pan with parchment paper
2. In the bowl of an electric mixer, beat the butter and sugar on medium-high until smooth; 1-2 minutes
3. Reduce the mixer speed to low and mix in the flour until just incorporated
4. Press the dough evenly into the prepared baking pan
5. Bake for about 25 minutes or until light golden brown
6. While the crust is baking, in a large bowl, whisk together the sugar, flour, lemon zest and salt
7. Using the back of a large spoon, press the raspberries through a fine mesh sieve to extract as much juice and pulp as possible
8. Mix the egg whites and eggs into the bowl of dry ingredients
9. Whisk in the raspberry puree and lemon juice until fully incorporated and smooth
10. Remove the crust from the oven and maintaining the temperature
11. Pour the mixture over the crust and bake until the center is just set and doesn’t jiggle when gently shaken, about 35-40 minutes
12. Transfer to a wire rack to cool to room temperature
13. Cover and chill well in the refrigerator, at least 2 hours
14. When ready to serve, slice into bars, dust with confectioners’ sugar and sprinkle with lemon zest

Note: This recipe can be halved and baked in an 8x8 baking pan with a slightly reduced baking time