Pink Lemonade Bars
The secret isn’t food dye, but raspberry puree, which tames the tart citrus flavor and adds a berry hue. The filling is thickened with flour instead of cornstarch, which means it’s guaranteed to set and won’t become weepy over time. The only trade-off? The surface of the bars won’t be as glassy-smooth…but you’re topping them with a generous dusting of confectioners’ sugar anyway.
1 cup all-purpose flour
½ cup confectioners’ sugar
½ cup (1 stick) butter, melted
1 teaspoon kosher salt
1 cup raspberries
¾ cup granulated sugar
2 large eggs
¼ cup fresh lemon juice (from about 2 lemons)
⅓ cup all-purpose flour, sifted
Pinch of kosher salt
Confectioners’ sugar, for dusting
1. Make the Crust: Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with nonstick spray and line it with parchment paper, leaving some overhang.
2. In a medium bowl, whisk together the flour, confectioners’ sugar and salt. Add the butter and stir to combine just until the dough comes together. (It will be very soft.)
3. Transfer the dough to the prepared pan, and press it into an even layer, working the dough to the edge of the pan with your fingers. Transfer to the oven and bake until the edges are light golden brown, 15 to 18 minutes. Cool while you make the filling.
4. Make the Filling: In the bowl of a food processer, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve. (You should end up with about ⅓ cup.)
5. In a medium bowl, whisk together the granulated sugar, eggs and lemon juice. Add 3 tablespoons of the raspberry puree and whisk to combine. Stir in the flour and a pinch of kosher salt.
6. Pour the filling over the cooled crust and return to the oven until the filling is set, 20 to 25 minutes. Cool before dusting with confectioners’ sugar and slicing into 16 squares.