Recipe: Raspberry Lemonade Bars

Has summer finally arrived in San Francisco? If yesterday’s unbelievably gorgeous weather was any indication then the answer is ‘yes’. Well, at least for the time being. In honor of sunnier days, here is a refreshingly light and airy recipe for raspberry lemonade bars.

Ingredients

For the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
pinch salt

For the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1-2 cups (150-275g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

For the full recipe, check it out on Sophistimom.

Photo credit: Sophistimom

Besides being an editor at SF Station, Anhoni Patel writes fiction. She is the author of "All Good Things Die in L.A." and is currently at work on her second novel. Her many passions include movies, cupcakes and books. You can find her work and novel info here: http://www.anhonipatel.com.