I'm certainly not complaining about all the lemon bar recommendations...buttery shortbread and a lemon topping are basically a match made in heaven, especially at this time of year! These pink lemonade bars are lemony without being overwhelming, thanks to the addition of raspberry jam, and they are sprinkled with a bit of leftover crumb mixture rather than powdered sugar. Don't ask me to choose between the aforementioned lemon bars and these--they're both good in their own right. I'll just take a square of each please!
One Year Ago: Asian Inspired Salmon Burgers with Lime-Cilantro Yogurt Sauce
Pink Lemonade Crumb Bars
from Family Circle April 2011
Ingredients:
for the crust and crumbs-
-2 cups plus 2 tbsp all-purpose flour
-1/2 cup sugar
-1/2 cup blanched slivered almonds
-1/8 tsp salt
-1 cup unsalted butter, melted
-1 tsp vanilla extract
filling-
-1 1/2 cups sugar
-1/4 cup all-purpose flour
-5 large eggs
-1/2 cup seedless raspberry jam, stirred to loosen up
-1/2 cup fresh lemon juice (2 lemons)
-zest from 1 lemon
Directions:
1. Preheat oven to 350F. Line a 13 x 9 metal baking pan with nonstick foil.
2. Combine 2 cups of flour, sugar, almonds, and salt in a food processor. Pulse to finely grind almonds and blend. With processor running, add butter and vanilla. Set aside 2/3 cup of crumb mixture and press the rest into the bottom of the prepared pan.
3. Bake at 350F for 25 minutes. While crust is making, use your hands to blend the remaining 2 tbsp flour into the reserved crumbs.
4. For the filling, whisk together sugar and flour in a medium sized bowl. Whisk in eggs and raspberry jam, followed by the lemon juice and zest.
5. Remove crust from oven and pour the filling over it. Return to oven and bake for 15 minutes. Sprinkle bars with remaining crust mixture and return to oven for 10 minutes. Remove from oven and cool on a wire rack. Chill bars in the refrigerator before cutting into bars. Keep refrigerated until serving.
This post is linked to Eat at Home.
