Best 2 Pink Lemonade Bars Recipes

In the realm of delectable treats, pink lemonade bars emerge as a tantalizing culinary creation, captivating taste buds with their vibrant hue and refreshing tang. These delightful squares of goodness are a perfect blend of sweet and sour, embodying the essence of summer in every bite. Whether you seek a vibrant addition to your dessert table or a delightful snack to brighten up a sunny afternoon, embarking on a journey to discover the best recipe for pink lemonade bars promises an adventure filled with flavor and satisfaction.

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PINK LEMONADE BARS

Pink Lemonade Bars image

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

Provided by Katherine Sacks

Categories Dessert Bake Kid-Friendly Raspberry Lemon Graduation Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 16 bars

Number Of Ingredients 17

Ingredients

For the crust:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
For the filling:
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)
Special equipment:
An 8x8x2" baking pan

Steps:

Make the crust:
Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
Make the filling and bake bars:
Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
Do Ahead
Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

PINK RASPBERRY LEMONADE BARS

Pink Raspberry Lemonade Bars image

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

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

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.

Tips:

To achieve a smooth and creamy texture, ensure the butter and cream cheese are at room temperature before mixing.
For a more intense lemon flavor, use freshly squeezed lemon juice instead of bottled juice.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes.
To prevent the bars from sticking to the pan, line it with parchment paper or grease it with butter or cooking spray.
To create a smooth top layer, gently tap the pan on the counter a few times before baking to remove any air bubbles.
To ensure the bars are fully set, chill them in the refrigerator for at least 2 hours before cutting and serving.

Conclusion:

Pink lemonade bars are a delightful and refreshing treat that are perfect for any occasion. With their sweet and tangy flavor, creamy texture, and vibrant pink color, these bars are sure to be a hit with everyone who tries them. Whether you're hosting a party, having a picnic, or simply enjoying a sweet treat at home, pink lemonade bars are a delicious and easy-to-make option that everyone will love.