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.
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
For the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
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