Pink Lemonade Bars
Photo © Deb Perelman
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon freshly grated lemon zest
- 1/8 teaspoon table salt
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks
- 1 cup (125 grams) flour
- 1 cup (about 5 ounces or 140 grams) raspberries
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup freshly squeezed lemon juice; this should only require 2 lemons
- 1/3 cup (40 grams) all-purpose flour
- Confectioners’ sugar, for dusting
- This recipe is vegetarian
- Produce
- Lemon, zest (1/4 teaspoon)
- Raspberries (1 cup)
- Cooking & Baking
- Confectioners’ sugar (1)
- Flour (1 1/3 cup)
- Granulated sugar (1 cup)
- Table salt (1/8 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 3, 2012 (6 months ago).
403 people saved this recipe.
