These creamy guava lemonade bars are the perfect punch of flavor for summer! They’re tart, for that refreshing zip, yet sweet enough to satisfy in a few bites. They’re also easy to make and served cold, which is highly necessary when the days feel about 100 degrees Fahrenheit!
The inspiration for these delicious babies came from Starbucks latest creation, the Guava White Tea Lemonade. I may have a slight Starbucks problem, always eager to try their latest non-coffee creations. I also love guava, so I was especially excited to see it mainstream. Guys, it’s delicious! It’s sweet and tart and full of delicious guava flavor.
While brainstorming fun desserts for the fourth of July, the idea popped into my head. Even though they bake in two steps, they still come together quickly. In about an hour you’ll have them sitting on your counter cooling off before popping them in the fridge to really chill. First you prep the crust, which is nothing more than a basic shortbread pressed into the bottom of a lined 8×8 pan. While that bakes for a few minutes, you whip together the creamy guava lemonade filling. They require a little machine power verses the simple whisking of a classic lemon bar, but they’re worth the effort.
If you’re willing to pull out the food processor and clean it, then these creamy guava lemonade bars will come together in a snap. I went the grate the butter, use the stick blender route and they still weren’t tedious. If you’re not a fan of the chunky guava paste, you’ll want to use a food processor or a stand mixer. I think the chunks add character, and you can’t feel them while stuffing your face with the deliciousness.
Just a few tips for your extra guava paste. It pairs nicely with cheese, especially something like an aged manchego. Or if you want to bake more, slice it and wrap in store bought puff pastry for a quick guava turnover. Or just make more creamy guava lemonade bars to get you through summer. (Psst..looking for more citrusy desserts? How about my meyer lemon and earl grey thumbprint cookies?)
Creamy Guava Lemonade Bars with Shortbread Crust
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 Tablespoons cold unsalted butter cubed
Guava Lemonade Filling
- 1 cup sugar
- 3 Tablespoons Flour
- 5 ounces guava paste
- 3 whole eggs
- 1/4 cup lemon juice
- 1/4 cup water or guava juice
- Preheat the oven to 350F, and line an 8x8 baking dish with parchment or aluminum foil.
- In the bowl of a food processor, combine all crust ingredients and pulse until the dough begins to stick together and form little balls.
- Press into the bottom of the prepared pan, evenly distributing across the entire dish.
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown.
- Remove from oven and cool on the counter for 15 minutes, or in the freezer for about 5 minutes. If any cracks have appeared or the edges have pulled very far away from the pan, use the back of a spoon to press back into shape while still hot from the oven.
Guava Lemonade Filling
- Lower the oven to 300F.
- In the food processor, combine the guava paste, sugar and water, then pulse to combine and make a very soft paste.
- Use a spatula to loosen the guava paste mixture, then add the rest of the ingredients and pulse until completely combined.
- Pour into the cooled crust and bake for 20 to 25 minutes, or until set on the edges but still a little jiggly in the center.
- Cool on the counter for a half hour before popping in the the fridge to cool completely before cutting and serving.
- Top with powdered sugar before serving, if desired.