pink raspberry lemonade bars

Name: Pink Raspberry Lemonade Bars
Prep time: 25 min
Cook time: 45 min
Yield: 36
Cuisine: American
Ingredients: ## CRUST; 1 1/2 stick(s) (3/4 cup) butter, softened; 1 1/2 cup(s) all-purpose flour; 1/2 cup(s) confectioners' sugar; ## TOPPING; 4 large eggs, at room temperature; 2 cup(s) granulated sugar; 1 tablespoon(s) freshly grated lemon zest; 1/2 cup(s) fresh lemon juice; 1/4 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1 cup(s) raspberries; - red or pink liquid food color (optional); ## DECORATION:; - sprinkled confectioners' sugar

(3 RATINGS)

342 Pinches 8 Photos

Kim Campbell

Youngstown, OH

Updated on Jun 3, 2011

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.

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 36 bars

Ingredients

CRUST
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
TOPPING
4 large eggs, at room temperature
2 cups granulated sugar
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1 cup raspberries
- red or pink liquid food color (optional)
DECORATION:
- sprinkled confectioners' sugar

How To Make pink raspberry lemonade bars

Step 1

Heat 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.

Step 2

Crust: 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.
Step 3

Meanwhile, 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.
Step 4

Add your washed, drained and dried raspberries on top.
Step 5

Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.
Step 6

Lift foil by ends to cutting board. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners' sugar.
Step 7

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