Raspberry-Lemonade Squares

star rating (4) rate this recipe »
Recipe photo

Raspberry-Lemonade Squares

star rating (4) rate this recipe »
Published prior to 2008

The bright-pink center of these squares will remind you, in appearance and taste, of pink lemonade.

Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup glazing sugar or confectioners' sugar
1/4 teaspoon salt
1 tablespoon lemon zest
10 tablespoons soft butter
1 teaspoon vanilla extract

Filling
5 large eggs
3/4 cup lemon juice, freshly squeezed
1 tablespoon lemon zest (grated rind)
12-ounce bag frozen raspberries, thawed (about 3 cups raspberries), pureed and strained to make about 3/4 to 1 cup seedless puree
2 cups sugar
1/8 teaspoon salt
2 tablespoons Instant ClearJel or cornstarch

Topping
1 cup white chocolate chips or chunks
3 tablespoons cream
1 tablespoon corn syrup

Preheat the oven to 350°F. Lightly grease a 9-inch square pan, or line it with foil or parchment paper.

To make the crust: In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it. Press it into the bottom and 1/2 inch up the sides of the prepared pan. Prick the dough all over with a fork. Bake the crust for 22 to 26 minutes, until it's golden. Reduce the oven temperature to 300°F.

To make the filling: In a medium-sized bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree. Whisk the ClearJel or cornstarch with the sugar and salt, then stir into juice mixture. Pour filling over the baked crust. Bake the bars in a preheated 300?F oven for 30 to 35 minutes, until the middle is set. Cool before topping.

To make the topping: Melt the white chocolate over low heat, or in the microwave. Stir in the cream and corn syrup. Spread over the cooled squares. Decorate with shaved white chocolate, if desired. When the topping is set, slice into squares. Refrigerate any uneaten squares. Yield: 16 servings.

Reviews

1
  • star rating 02/20/2012
  • Scarlettdancer from KAF Community
  • I made this for my brother and his partner who just had a baby. She loves white chocolate and I was really excited to try these. I followed the recipe and found them to be way too sweet. And I like sweet! I could have about 2 bites with one big glass of milk. My husband scraped everything off the crust and ate them that way. I like the flavor combo and I think I might try it again and keep the filling tart and lemony and let the white chocolate be the source of the sweetness.
  • star rating 07/11/2011
  • pammyowl from KAF Community
  • These are very good. I did an experiment with this recipe and divided it by two. I made one pan using frozen lemonade concentrate. I used 1/2 cup concentrate with a little bit of water plus two tablespoons sugar. They were both good, the concentrate one was a bit better, though, as the flavor was more, you guessed it, concentrated! When you don't have lemons, this is an excellent substitute.
  • star rating 12/29/2010
  • tlcastagna from KAF Community
  • As a die-hard chocolate lover, this is the BEST non-chocolate dessert I've ever had!! I've made this several times since I first discovered it and have had many happy guests!! Everyone has asked me to send them the recipe! This is an absolute WINNER!!
  • star rating 06/30/2010
  • Louise from Weston, Florida
  • Humm.... these raspberry lemonade squares were ok - I am not sorry I made them - but I would not make them again. I baked them until they were set - chilled them over night - but they were still pretty soft and not easy to pick up to eat. Also, they are very sweet and very tart. I served them to friends and they all said they were "OK".
1