Skip to main content

Pink Lemonade Bars

2.8

(4)

Four squares of raspberry lemon bars on a plate.
Photo by Chelsea Kyle, food styling by Katherine Sacks

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

Cooks' Note

Remaining raspberry purée can be folded into yogurt or poured over ice cream.

Read More
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, brownies can—and should—be made with white chocolate.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.