pink lemonade bars
Last year, not seconds after putting the final touches on what I certain was The Lemon Bar To End All Lemon Bars, a recipe intended for that little I wrote, I couldn’t quite change the station and became immediately absorbed in making something I wanted to call a pink lemonade bar. They’d be as awesome as a summer carnival, the kind that rolls into town with sketchy rides that your parents forbid you to go on but you do so anyway (or so a friend once told me!), or maybe a play date at the friends house whose mom served prettier, thus cooler, lemonade than what you had at home. I had great plans for these bars, I just had one tiny problem: I had no idea what made pink lemonade pink.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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