PINK RASPBERRY LEMONADE BARS
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...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 1h10m
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 4. Add your washed, drained and dried raspberries on top.
- 5. Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.
- 6. Lift foil by ends to cutting board. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners' sugar.
- 7. Storage tip: Refrigerate airtight with wax paper between layers up to 1 week, or freeze up to 1 month.
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