Go Back
+ servings
spreading powdered sugar over lemon bars
Print Recipe
No ratings yet

Pink Lemonade Bars

These bars hit that perfect balance between sour and sweet, have just the right ratio of filling to crust, and are made extra fun with a hint of pink.  It's raspberry puree that gives them that sweet pink color - just enough raspberry flavor to be there without overwhelming the citrus.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Keyword: dessert bars, easy dessert recipe, easy snack, pink lemonade
Servings: 24 pieces
Calories: 226kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • 9x13 Baking Dish
  • Parchment Paper
  • Mixing Bowls


For the Crust:

  • 1 cup Unsalted Butter, room temperature (2 sticks)
  • 2 cups All-Purpose Flour
  • ½ teaspoon Salt
  • ½ cup Granulated Sugar

For the Filling:

  • ½ pint Fresh Raspberries (or about 1 cup frozen raspberries, thawed)
  • 2 ¼ cups Granulated Sugar
  • 6 tablespoon All-Purpose Flour
  • 6 Eggs
  • 3 Lemons, Juice


  • Preheat oven to 350 degrees F (175 C). Lightly grease a 9" x 13" baking sheet and line it lengthwise with parchment paper (this makes the bars super easy to lift out).
  • Blend the raspberries with a tablespoon of water and strain through a sieve to remove seeds. Set aside.
  • To make the crust, combine butter, flour, salt and sugar until smooth (I did this by hand, but you can also use a standing mixer). Press into the bottom of the prepared pan. Bake just until the crust begins to turn golden, 15 to 20 minutes.
  • While the crust is baking, make the filling by combining the sugar and flour. Whisk in the eggs and lemon juice. Add raspberry puree about a tablespoon at a time until the mixture is lightly pink. (Some raspberries are darker than others, so the amount you'll need will vary.) Pour filling over prepared crust.
  • Bake until outer edges begin to pull away from the pan and are lightly browned, 25 to 30 minutes. (The center of the bars may still be a bit wobbly but will firm as they cool.) Allow to cool completely before slicing into triangles for serving.


I sliced these into 24 triangles and then decided to halve those into 48 bite-sized triangles which ended up being a great little size to serve alongside coffee or tea. The bars hold up nicely either way.
Recipe generously adapted from allrecipes.com where they were labeled "The Best Lemon Bars" and really might be.


Calories: 226kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 66mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 302IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg