Pink Lemonade Bars

Pink Lemonade Bars

Pretty in pink lemon squares are a sweet-tart addition to any dessert table. When I make these they're devoured in no time and everyone always wants the recipe. These are great sellers at bake sales, as well. The youngest noseminer seemed to want these the other day after watching someone get sacked on MasterChef, so I dutifully made up a batch today. Let's see if she keeps me.

Pink Lemonade Bars

Hands-On Time: 15 minutes
Ready In: 1 hour 15 minutes
Yield: Makes 24 bars

Ingredients:

Crust:

1 cup (2 sticks) unsalted butter - softened
1/2 cup granulated sugar
1 teaspoon lemon zest
2 cups flour
Pinch of salt

Filling:

6 large eggs
1 cup freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 cups granulated sugar
1/2 cup flour
Several drops of red food coloring
Powdered sugar for dusting

Directions:

For Crust:

Preheat oven to 350 F degrees and line a 9 x 13 baking pan with parchment or waxed paper.
Rub lemon zest into sugar until well combined and fragrant.
Cream together butter and 1/2 cup granulated sugar.
Stir flour and salt together and add to butter.
Stir with a wooden spoon until a soft dough forms.
Press dough evenly into the bottom of the prepared pan.
Bake for 20 minutes.
Remove from oven and cool.
Reduce oven heat to 325 degrees.

For Filling:

Rub lemon zest into sugar until well combined and fragrant.
Blend eggs and sugar until lemon-yellow and smooth.
Add lemon juice and food coloring until the color of pink lemonade.
Add flour slowly, stirring constantnly so lumps do not form.
Bake for 35 to 40 minutes or until firm. To check for firmness, give the pan a small shake -- if  there is little movement in the center of the filling, it's done.
Cool completely and dust with powdered sugar before cutting.