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Pink Lemonade Bars

Prep Time: 30 min.
Cook Time: 50 min.
Total Time: 80 min.
Servings: 16

What you need

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

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How to do it

1. Pure raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.

2. Whisk eggs, granulated sugar, and lemon juice in another medium bowl.

3. Whisk in pomegranate juice, salt, and 1/4 cup raspberry pure until smooth, then whisk in flour until combined. (Reserve remaining raspberry pure for other use.)

4. Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

5. 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.

6. 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.

7. Do Ahead

8. Raspberry pure 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.

9. Cooks' Note

10. Remaining raspberry pure can be folded into yogurt or poured over ice cream.

11. Position rack in center of oven and preheat to 350F. 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.

12. Pure flour, powdered sugar, salt, and lemon zest in a food processor until combined.

13. Add 6 Tbsp. butter and pulse just until dough forms.

14. Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.

15. Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.

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Nutrition

Calories
132.99cal ( 6.65% of daily need)
Fat
5.05g ( 7.77% of daily need)
Saturated Fat
2.89g ( 18.04% of daily need)
Carbohydrates
21.02g ( 7.01% of daily need)
Sugar
13.36g ( 14.85% of daily need)
Cholesterol
31.75mg ( 10.58% of daily need)
Sodium
99.93mg ( 4.34% of daily need)
Protein
1.81g ( 3.62% of daily need)
Manganese
0.25mg ( 12.41% of daily need)
Vitamin C
9.26mg ( 11.23% of daily need)
Fiber
2.12g ( 8.49% of daily need)
Selenium
4.18µg ( 5.98% of daily need)
Folate
22.38µg ( 5.59% of daily need)
Vitamin B1
0.07mg ( 4.42% of daily need)
Vitamin B2
0.07mg ( 4.4% of daily need)
Iron
0.63mg ( 3.49% of daily need)
Vitamin A
170.9IU ( 3.42% of daily need)
Vitamin E
0.45mg ( 3% of daily need)
Vitamin B3
0.59mg ( 2.95% of daily need)
Phosphorus
28.48mg ( 2.85% of daily need)
Vitamin K
2.81µg ( 2.67% of daily need)
Magnesium
9.07mg ( 2.27% of daily need)
Vitamin B5
0.22mg ( 2.25% of daily need)
Copper
0.04mg ( 2.15% of daily need)
Potassium
66.99mg ( 1.91% of daily need)
Zinc
0.25mg ( 1.68% of daily need)
Vitamin B6
0.03mg ( 1.55% of daily need)
Calcium
13.3mg ( 1.33% of daily need)
Vitamin D
0.19µg ( 1.26% of daily need)

Breakdown

Proteins
5.29%
Fat
33.25%
Carbs
61.46%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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