Raspberry Lemonade Bars Flavorful and Refreshing Treat

Ingredients

• 1 cup all-purpose flour
• 0.5 cup powdered sugar
• 0.25 cup granulated sugar
• 0.25 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh raspberries (or frozen, thawed)
• 0.5 cup freshly squeezed lemon juice (about 3-4 lemons)
• 1 unit Zest of 1 lemon
• 1 tablespoon cornstarch
• 0.5 teaspoon baking powder
• 1 pinch salt

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
2. In a mixing bowl, combine the flour, powdered sugar, granulated sugar, softened butter, and vanilla extract. Mix until crumbly and well-blended. Press this mixture firmly into the bottom of the prepared baking dish to form an even layer.
3. Place the baking dish in the preheated oven and bake for 15 minutes or until lightly golden brown. Remove and set aside to cool slightly.
4. In another mixing bowl, whisk together the eggs, lemon juice, lemon zest, and cornstarch until combined. Then gently fold in the raspberries, ensuring they remain somewhat whole for a nice pop of flavor.
5. Pour the raspberry-lemon mixture over the baked crust. Sprinkle a pinch of salt and the baking powder on top for added flavor. Bake in the oven for an additional 20-25 minutes, or until the filling is set and the edges are slightly golden.
6. Once baked, remove the dish from the oven and let it cool at room temperature for about 30 minutes. Then, place it in the fridge for at least 1 hour to fully set. Once chilled, lift the bars out using the parchment paper and slice into squares.
7. Just before serving, dust the top of the bars with additional powdered sugar for a sweet finishing touch.