Thursday, October 20, 2011

Pink Lemonade Bars

These pink lemonade bars were popular at the baby shower I recently hosted. My friend Christy is having her first baby girl so we threw her a pink themed baby shower. Pink decor, pink food, and optional pink attire for the guests. My friend Katie, who co-hosted with me brought pink M&M cookies, pink fruit pizza, and mini Red Velvet Cupcakes with pink frosting. I served Pink Lemonade, pink coated Oreo Truffles, Pink Fruit Dip, cream puffs, and these delightful Pink Lemonade Bars. I read that they freeze well too so I saved a few in my freezer for my company to next this week. The combo of the sweet and tangy top paired with the rich, buttery, bottom is quite the match. Make these for your next pink party, Valentine party, bridal shower, breast cancer awareness event, or just because they are good:) I found this recipe through Woman's Day Magazine. I think using quality ingredients like real butter andscrewy squeezed lemon juices is important.

Pink Lemonade Bars
(From Woman's Day Magazine)


11⁄2 sticks (3⁄4 cup) butter, softened (I used real butter)

11⁄2 cups all-purpose flour

1⁄2 cup confectioners’ sugar


4 large eggs, at room temperature

2 cups granulated sugar

1 Tbsp freshly grated lemon zest (From the peel leftover from the lemons I juiced)

1⁄2 cup fresh lemon juice (juice from fresh lemons - took about 3 lemons)

1⁄4 cup all-purpose flour

1 tsp baking powder

Red liquid food color

Decoration: confectioners’ sugar


1. Heat oven to 350°F. Line a 13 x 9-in. 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. Press over bottom of pan.

3. Bake 15 minutes, or until light golden. Leave oven on.

4. 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.

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.

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

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