Pink lemonade bars
For the base:
50g caster sugar
1/4 teaspoon freshly grated lemon zest
Pinch of table salt
115g unsalted butter, cut into chunks
125g flour
For the lemonade layer
140 grams raspberries
2 large eggs
150 caster sugar
50ml freshly squeezed lemon juice; this should only require 2 lemons
1-2 drops of red food colouring
40g plain flour
Icing sugar, for dusting
Preheat your oven to 350°F/180°C/ gas 4 and line an 8x8x2-inch baking pan with greaseproof paper. Grease the bottom and sides with butter and leave to one side.
For the base: In a food processor, blitz the sugar, zest and salt until fully mixed.
Tip in the butter and pulse until it is evenly combined. Add the flour and pulse until it’s just mixed and the mixture resembles crumbs.
Press the dough into the prepared pan and about 1/2-inch up the sides.
Place in the oven for 15 minutes, the edges are lightly browned. Allow to cool on a rack while you make the filling.
Make the pink lemonade layer: Purée the raspberries in your food processor until liquefied.
Run the puree through a fine-mesh sieve, leaving the seeds behind.
In a bowl, whisk the eggs, sugar and lemon juice together until smooth.
Whisk in 3 tablespoons of raspberry puree and a drop or two of food colouring. Stir in flour.
Pour over the crust and place back in the oven, baking the bars until fully set and slightly golden at the edges. This will take about 25 to 30 minutes.
Leave to fully cool before cutting into rectangles.
Sprinkle with icing sugar before serving.
Serves
Makes 16 bars
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Easy, Entertaining, Kids Food
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
For a gluten fee version of this recipe, just replace the flour with gluten free flour.
