PINK RASPBERRY LEMONADE BARS

Pink Raspberry Lemonade Bars image

Provided by Kimberly Biegacki

Time 1h10m

Number Of Ingredients 15

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

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.