Pink Lemonade Bars……Happy Valentine’s Day!

Happy Valentine’s Day!

For Valentine ’s Day I decided to put a little twist on an easy dessert that most people love- lemon bars. Instead of regular yellow lemon bars I of course had to make them pink!!! (If you hadn’t guessed pink is by far my favorite color, so whenever I get a chance to use the lovely color, I do).

I used maraschino cherry juice to color the filling and it came a tidbit too orangey for my liking so next time I’ll probably try just plain food coloring.  To cut the huge lemon bar into hearts I froze it in the pan then just took a cookie cutter to it!

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Pink Lemonade Bars


Recipe adapted from The Cook’s Illustrated Cookbook

Ingredients 

Crust

1 ¾ cups all-purpose flour

2/3 cup powdered sugar, plus more for dusting

¼ cup cornstarch

¾ teaspoon salt

12 tablespoon unsalted butter, cut into cubes and chilled

Filling

4 large eggs, beaten

1 1/3 cups sugar

3 tablespoons all-purpose flour

Zest from 4 lemons

Juice from 4 lemons (2/3 cup)

1/3 cup whole milk

1/8 teaspoon salt

About ¼ cup cherry juice or food coloring

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  1. Preheat your oven to 350° F and line a 9 by 13 inch pan with tin-foil (like in the strawberry-pistachio bars), and grease with cooking spray.
  2. In a food processor, combine flour, powdered sugar, cornstarch and salt and pulse until combined.
  3. Add in the cubed butter and pulse until mixture resembles coarse meal, 8 to 10 seconds.  If doing this by hand, whisk the dry ingredients together in a medium bowl then incorporated the butter by smooshing it in with flour (yes, that is the technical term), this will take a while but try to do it as quick as possible so you don’t melt the butter.
  4. Sprinkle mixture evenly into prepped pan then compress it into the pan using your fingers or a spatula, refrigerate for 30 minutes.
  5. Once chilled, bake until golden brown 15 to 20 minutes.
  6. For the filling; in a medium bowl whisk together the eggs, sugar, and flour.
  7. Stir in lemon zest, lemon juice, milk, and salt.
  8. Pour into still warm shell and bake at 325° F for about 20 minutes or until it feels firm when touched.
  9. Cool at room temperature, freeze and cut into desired shapes, then dust with powdered sugar.

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