Pink Raspberry Lemonade Bars

Kim Biegacki

By
@pistachyoo

I have made these for several years now for Christmas and they are loved by everyone. It is a very different bar cookie but very tasty and beautiful too. I found this a few years ago in one of my Woman's Day magazines. If you love sour and sweet these you will love. I hope you enjoy.

I tried adding raspberries to these and it turned out delicious. So, I am adding it to the recipe too.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
36 bars
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

CRUST

1 1/2 stick
(3/4 cup) butter, softened
1 1/2 c
all-purpose flour
1/2 c
confectioners' sugar

TOPPING

4 large
eggs, at room temperature
2 c
granulated sugar
1 Tbsp
freshly grated lemon zest
1/2 c
fresh lemon juice
1/4 c
all-purpose flour
1 tsp
baking powder
1 c
raspberries
red or pink liquid food color (optional)

DECORATION:

sprinkled confectioners' sugar

Step-By-Step

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1Heat oven to 350 degrees. Line a 13 X 9 inch baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.

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2Crust: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.

Bake 15 minutes, or until light golden. Leave oven on.

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3Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until topping is pink. Pour over the hot crust.

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4Add your washed, drained and dried raspberries on top.

5Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.

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6Lift foil by ends to cutting board. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners' sugar.

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7Storage tip: Refrigerate airtight with wax paper between layers up to 1 week, or freeze up to 1 month.

About this Recipe