It's that time of year again: bumper crop of Meyer Lemons! Came across this recipe for these simple Pink Lemonade Bars and couldn't resist. The bars are made pink by using a puree of raspberries, and the raspberry and lemon flavor go together great!
These bars are simple to whip up with a buttery shortbread base and the silky smooth lemony-raspberry filling on top. Cut them into triangles for a different look (with an 8x8 pan cut 4 across then 8 down. cut the bars across on the diagonal using a sharp knife, sprayed with Pam to avoid sticking. wipe and respray knife with each cut). I followed the recipe but I added a teaspoon of vanilla extract to the filling and to the crust. I strained the eggs and lemon juice before incorporating into the filling. After the filling was completely mixed together, I strained it one last time to make sure that I had a completely smooth and silky layer.
You can find the ENTIRE RECIPE HERE. Start by lining a 8 x 8 inch baking pan with parchment or I used non-stick aluminum foil, and spray with Pam. Make sure there is an overhang of foil or parchment so you can easily lift the bars out. Set aside. Preheat oven to 350 degrees.
Shortbread Base: In a food processor pulse together the sugar, zest and salt until combined. Add the butter pieces (I kept mine cold in the fridge until just before adding) and pulse until evenly distributed, and I added a tsp of vanilla extract. Add the flour and pulse until a sandy crumbly mixture comes together, don't worry if it doesnt look like "dough". Dump into prepared pan and press into the bottom evenly and firmly using a small measuring cup over a layer of plastic wrap, I didn't bother pressing the dough up the sides of the pan, just the bottom. Bake for 25 to 35 minutes, or until lightly browned and firm. Let cool on rack while you make the filling. LEAVE THE OVEN ON.
Lemon Raspberry Filling: Puree the raspberries in the food processor until completely smooth. Strain out the seeds and set aside. In a medium bowl whisk together eggs (I strained my eggs before using), sugar and lemon juice until smooth. Whisk in 3 Tablespoons of raspberry puree. Stir in the flour. At this point I strained the entire mixture to get it as smooth as possible. Pour the mixture into cooling crust and bake until set, around 20-25 minutes. Let cool for 15-20 minutes on rack then cool completely in fridge before cutting. I cut mine into 4 pieces going across then 8 pieces down. Then i cut them on the diagonal into triangles using a sharp knife sprayed with Pam for each cut. This comes out to around 64 triangles.