PINK LEMONADE BARS

One of my most requested recipes! Super summery and a great twist on the classic.

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Makes: 20 squares                                                                                         Takes: 1 hour

PINK LEMONADE BARS

Makes: 20 squares
​Time: 1 hour

Base:

• 1/4 cup granulated sugar
• 1/4 teaspoon freshly grated lemon zest
• 1/8 teaspoon table salt
• 1/2 cup unsalted butter, cut into chunks
• 1 cup flour

Lemon layer:

• 3/4 cup raspberries
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup all-purpose flour
• Confectioners’ sugar, for dusting

1. ​Preheat oven to 350°F and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.
2. Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into a flat layer in the prepared pan. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling. Leave oven on.
3. Make the pink lemonade layer: Puree the raspberries in your food processor until they’re basically liquefied. Run the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind.
4. In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in raspberry puree. Whisk in flour. Pour into cooling crust, bang on the counter to get rid of air bubbles (you can see from the photos that I did not) and return pan to the oven, baking the bars until they’re set and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. I suggest leaving in the fridge overnight or blasting them in the freezer before eating to allow the lemon layer to set.

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