I mentioned a few days ago that I would try and post the recipe for Pink Lemonade Bars featured in the little cookie booklet Visions of Sugarplums. To me these would be perfect for a summer cookie tray, but they would be pretty at Christmas time as well.
PINK LEMONADE BARS
Crust:
3/4 cup butter, softened
1 1/2 cup flour
1/2 cup confectioners sugar
Topping:
4 large eggs, room temperature
2 cups sugar
1 Tblsp. freshly grated lemon zest
1/2 cup fresh lemon juice
1/4 cup flour
1 tsp. baking powder
5 drops red liquid food coloring
Confectioners sugar for topping
Heat oven to 350ยบ. Line a 13 x 9 pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick baking spray.
For crust, beat butter, flour, and confectioners sugar in a large bowl with mixer until blended and crumbly. Press over bottom of prepared pan. Bake 15 minutes or until light golden. Remove from oven but do not turn the oven off.
While crust is baking, make topping. In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add food coloring and beat until topping is pink in color. Pour over the hot crust.
Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.
Lift foil by ends to cutting board. Cut bars in 6 rows lengthwise and 8 crosswise to make 48 bars. Dust with confectioners sugar. Makes 48 bars.
(No mention of when to remove the foil. I think I would do it before cutting the bars, so as not to get shreds of foil mixed in with them.)
There it is! Enjoy!