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.