Whole Grain, Honey Sweetened Raspberry Lemonade Bars

by Heidi @ Food Doodles on May 23, 2012

 These raspberry lemonade bars are the perfect mix of sweet and tangy.  You’ll love the delicious raspberry flavor(and color!) in these lemon bars.  Made a little bit healthier with honey and whole grains.

Raspberry Lemonade Bars

I will warn you – I could not control myself with the camera with these wonderful raspberry lemonade bars.  Especially not after this, the second batch, because by then I knew they were amazing.  So I’ll also warn you that these bars are just as irresistible to eat as they are to look at!

Raspberry Lemonade Bars

These are slightly more tart than regular lemon bars but they’re incredibly rich.  They aren’t your average lemon bars, but I guess the whole grain flour and the honey in the filling might be why.  Those two are definitely what make these awesome though.  Oh yeah, and the raspberries!

It’s not raspberry season here yet, but I know it is in other places so I thought it would be a good time to post these, even though I made them with frozen berries.  But secretly, I was just too excited about this recipe to hold onto it 🙂  You could use fresh berries as well, just make sure the amount of pulp and juice is the same because fresh berries will measure differently than frozen.

Raspberry Lemonade Bars

This recipe is how we like these best, but they need to be kept chilled as the filling is very gooey and will be too soft if left at room temperature.  If you’d rather enjoy these at room temperature up the whole grain flour in the filling to 1/3 cup and the filling will be firm enough at room temperature to hold their shape.  We prefer them gooey though 🙂

I’m feeling a bit scatterbrained(and rushed, among other things) today, so I hope you wont mind if I just leave you with some more pictures 🙂  And the recipe, of course!

Raspberry Lemonade Bars

Raspberry Lemonade Bars


Raspberry Lemonade Bars
Whole Wheat Shortbread Crust:
  • 1/2 cup softened salted butter
  • 1/2 cup brown sugar sucanat or another less processed sugar is recommended
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1 cup + 2 tbsp whole wheat pastry flour from soft wheat
Raspberry Lemon Filling:
  • 4 large eggs
  • 1/4 cup whole wheat pastry flour or white whole wheat
  • 1/2 cup liquid honey
  • 1 tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • Scant 1 cup raspberry juice and pulp from approximately 2-2 1/2 cups frozen berries
For the crust:
  1. Preheat the oven to 350 degrees.
  2. Prepare an 8x8 baking dish by spraying lightly with oil, or lining with parchment paper.  Set aside.  In a bowl, cream together the butter and sugar, beating for 4-5  minutes.  Add the vanilla, salt and 1/2 C flour.  Beat well before adding the rest of the flour.  Beat until completely combined(may still be crumbly).  Press into the prepared 8x8 pan and poke gently with a fork all over the dough.  The dough may be crumbly, just gently press any broken pieces back into place.  Bake shortbread 17-18 minutes until barely golden around the edges.  Remove from the oven and allow to cool a little while preparing the filling.
For the filling:
  1. Thaw the raspberries and puree in a blender, food processor or with an immersion blender.  Pour and press through a small sieve with a spoon to remove most, if not all, of the seeds.  Measure the puree, 1 C or just under is perfect.  Set aside till ready to use.
  2. In a large bowl, place the eggs and the whole grain flour.  Whisk together until no lumps remain.  Measure out and add the honey(warm the honey just slightly if it's solid).  Add the lemon zest and the freshly squeezed juice.  Whisk together until the honey combines with the lemon juice and eggs.  Add in the raspberry puree and whisk together.
  3. Pour the mixture over the crust while it's still warm and place back in the 350 degree oven.  Bake 28-30 minutes until the filling is set(the very center may still wiggle a little but will set completely as it cools).  Remove from the oven and cool completely and chill in the fridge before cutting into 16 squares and serving with a dusting of powdered sugar.
Recipe Notes

Adapted from my own Lemon Bar recipe.

Raspberry Lemonade Bars

Leave a Comment

{ 12 comments… read them below or add one }

1 Erin @ Texanerin Baking July 9, 2013 at 14:24

These are SO good! I made a half batch because I just had to make these, although I’ve made about 8 other desserts in the last two days, and hope to get good pictures tomorrow! 🙂

The topping is perfect. So is the crust. LOVE this recipe! Thanks, Heidi!

And I read somewhere that you have a massive raspberry patch. This sounds like the world’s best problem. Ever. 😉


2 Heidi @ Food Doodles July 9, 2013 at 19:13

Yay! I’m so glad you like them! I feel like making more already 😀

Yes! Actually it’s my inlaws raspberry patch but really, it’s huge. I picked 12 lbs just in a couple hours this morning alone. I wish you could come pick some! 😀


3 Erin @ Texanerin Baking July 12, 2013 at 13:29

12 pounds?! Oh wow. You lucky girl. 12 pounds of raspberries at the store would cost a fortune! And I’m assuming they’re organic, meaning that’d cost… a very big fortune. 😉

My post of these bars will be up soon! Just have to finish it. 🙂


4 Gosia June 5, 2012 at 19:44

They do look absolutely fabulous. I don’t think I needed the warning, knowing instantly how tempting they would be. I want to make them so badly, but what’s ‘soft wheat’ or whole wheat pastry flour… help, please!!!


5 Baking Serendipity May 25, 2012 at 21:38

I love the color in these bars…and of course the raspberries! I don’t think I’ll ever get tired of raspberries and lemon this summer 🙂


6 Katie {Epicurean Mom Blog} May 25, 2012 at 14:41

These are amazing Heidi!!! So brilliant and beautiful AND perfect for memorial day weekend!!


7 Annie @ Naturally Sweet Recipes May 25, 2012 at 07:55

What a perfect summer treat! These sound so refreshing and delicious! Way to go!


8 Heather May 24, 2012 at 09:37

The color is so beautiful and vivid!

I bet these would taste fantastic on a hot Summer dat straight from the fridge 🙂


9 Jen@thefithousewife May 24, 2012 at 08:31

Yum! I love lemon bars, and I love raspberry…these are perfect!


10 Angie@Angie's Recipes May 24, 2012 at 07:52

I am in LOVE with these raspberry bars! Gorgeous colours.


11 Kathryn May 24, 2012 at 03:04

Such a pretty colour and they sound so tasty!


12 Maryea {Happy Healthy Mama} May 23, 2012 at 18:28

Those bars are downright pretty!


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