Raspberry Strawberry Lemonade Bars with Fruit Puree
Tangy lemon bars with pureed raspberries and strawberries, creating vibrant pink citrus squares perfect for summer gatherings. The buttery shortbread crust contrasts beautifully with the smooth, fruity filling that balances sweet berries with bright lemon juice and zest. These make-ahead treats are ideal for picnics, potlucks, or afternoon tea when you want something refreshing yet substantial. The fruit puree technique ensures intense berry flavor throughout while maintaining the classic lemon bar texture.
Ingredients
- 9 tablespoons unsalted butter
- ¼ cup sugar
- 1 cup all purpose flour
- 1 pinch salt
- 1 ½ cups sugar
- 3 egg whites
- 1 egg
- ⅝ cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- ⅝ cup all purpose flour
- 1 cups raspberries & strawberries, mixed
Instructions
- 1
Preheat oven to 350 degrees
- 2
Cream butter, sugar, and salt with an electric mixer
- 3
Mix in flour until just incorporated
- 4
Flour hands and press dough into 8x8 square baking pan so that it comes up about 1/2 inch around the sides
- 5
Bake for 20-25 minutes or until slightly golden brown
- 6
While crust cools, prepare the filling
- 7
Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl
- 8
Puree fruit and pass through a fine mesh sieve to extract all the pulp and juices
- 9
Whisk fruit mixture into lemon mixture and pour into crust
- 10
Bake for 30-35 minutes until filling is completely set
- 11
Let cool completely
- 12
Freeze briefly then cut into squares
Tips
Taste best when eaten cold - store in refrigerator until serving
Use a fine mesh sieve when pureeing fruit to remove seeds and achieve smooth filling
Flour your hands before pressing dough to prevent sticking
Good to Know
refrigerate up to 5 days in covered container
can be made 2 days ahead, best when chilled overnight
serve chilled, cut into squares
Common Mistakes
avoid overbaking crust to prevent tough texture
strain fruit puree completely to avoid seeds in filling
let cool completely before cutting to prevent crumbling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
adjust sweetness as needed
FAQ
Can I use frozen berries instead of fresh?
Yes, thaw completely and drain excess liquid before pureeing to prevent watery filling.
What if I don't have an 8x8 pan?
Round pie plate works fine as mentioned, or use 9x9 pan and reduce baking time slightly.
How long will these bars keep?
Store covered in refrigerator up to 5 days, or freeze up to 3 months wrapped tightly.