Raspberry Lemonies

Raspberry Lemonies are lemon and raspberry perfection in the form of a tart yet sweet bar. Raspberry Lemonies www.confessionsofabakingqueen.com   My little sister, Lydia, has left for England for 8 months. Well, she we will be traveling for a bit around Europe as well. She has planned this for a long time but I can’t believe she finally left. Thank goodness!!! LOL only joking. I miss my little baby so much. She started making lemonies all the time before she left and I was obsessed. I could not get enough. Lemon is such a fabulous flavor.  Raspberry Lemonies www.confessionsofabakingqueen.com Nothing trumps a lemon glaze. Ugh, nothing! Except when you add raspberries. I did that a few weeks ago with a delicious Raspberry Lemon Loaf Cake . We devoured that like nobodys’ business and we did the same with these.  Lemon and raspberry really do compliment each other well. Raspberry Lemonies www.confessionsofabakingqueen.com These bars are simple to whip up, bake for a short amount of time and then you drench them in a lemon glaze. Top them with fresh raspberries, I die. I really enjoy these bars chilled. But you can tots eat them at room temp. 

Raspberry Lemonies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 16 Bars

Raspberry Lemonies


  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 heaping tbsp lemon zest
  • 2 eggs, at room temp.
  • 3/4 cup butter melted
  • 1/2 cup lemon juice, fresh squeezed.
  • 3/4 cup granulated sugar
  • 1/2 cup raspberries
  • Lemon Glaze:
  • 1 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • Raspberries for decoration


  1. Preheat oven to 350F and line a 9X9 square baking dish with foil and grease heavily, set aside.
  2. In a medium sized bowl whisk together flour, salt, baking powder and lemon zest, set aside.
  3. In a small bowl mix together eggs, butter, lemon juice and sugar.
  4. Add wet ingredients into dry and mix until just combined, no flour streaks remain. GENTLY fold in raspberries then pour into prepared pan. Bake for 20-25 minutes until set.
  5. Lemon Glaze
  6. In a medium bowl whisk together powdered sugar, lemon zest, lemon juice and lemon extract.
  7. Pour over cooled bars and chill in fridge.

Lemon Raspberry Loaf Cake  Lemon Raspberry Loaf Cake www.confessionsofabakingqueen.com


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