Pink Raspberry Lemonade Bars Food
RASPBERRY LEMONADE BARS
Soft and brownie like lemon bars that are filled with fresh raspberries and topped with a delicious lemon raspberry glaze.
Provided by June
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray {or lining it with parchment paper}. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add fresh raspberries and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for around 25 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
- While the lemon bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Let the glaze set up for at least 20 minutes. Cut into squares and serve. Store at room temperature or in the refrigerator in an air tight container.
PINK RASPBERRY LEMONADE BARS
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
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.
RASPBERRY PINK LEMONADE RECIPE BY TASTY
Here's what you need: raspberry, water, lemon juice
Provided by Devin Rogerino
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Place all ingredients in a glass and muddle to infuse flavors.
- Strain and serve.
- Enjoy!
Nutrition Facts : Calories 54 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, Sugar 4 grams
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