![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qduXGI9VKQ8YwS3a5d4ZygBNOYhBcRJCFWsmgz2JfoWf5JXNssypK1oppdkn_YBcJ7lUybbbZCRw226N5NTZwUke4PT6rPoU09lURvgXLlEV_gVeQ_EtpvR3gCMShUx7Q56Z-nUtv8p4/s400/P1110502+%2528600+x+450%2529.jpg)
RASPBERRY LEMONADE BARS
Crust:
1 1/2 cups flour
1/4 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, cubed
Filling:
2 cups sugar
4 eggs
2/3 cup fresh lemon juice
2 Tbsp. lemon zest
3/4 cup flour
pinch of salt
1 (12 oz) bag frozen raspberries, thawed
powdered sugar for garnish
Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
Pour thawed raspberries into a fine mesh sieve placed over a glass measuring cup. Using a rubber spatula, press and scrape raspberries to extract juice:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QZJvaAN3KgNiIXhQ2JEe60J1QMBSH7ehM1rceZUXeQyOErUqXaH_KmEFtPP6svJ9BZXC-WG8hRRDYOWDLYcPtfW2rEWJ0BAiFLC3oXhw6E9eAYnY2KQ9rq713tJ2i4OkhUn9KdhsNzUK/s400/P1110489+%2528600+x+450%2529.jpg)
To make the crust, combine the flour, sugar, and salt in a medium bowl. Cut in butter with a pastry blender (or pulse in a food processor) until mixture resembles fine crumbs. Press firmly and evenly in bottom of baking dish and bake for 17 minutes.
Meanwhile, in a large bowl, whisk together sugar, eggs, lemon juice and zest, flour, salt, and raspberry juice. Pour into hot crust and return to oven for 18-20 minutes or until filling is set. Cool completely on a wire rack then chill for at least 2 hours. Sprinkle with powdered sugar. Cut into bars with a clean, wet knife.
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