Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Pink Lemonade Bars

pink-lemonade-bars-main

As we were preparing our recent post about how we’re inspired by lemon, I stumbled upon a recipe for pink lemonade bars from none other than Smitten Kitchen, a shining star in the world of food blogs. Deb’s pink lemonade bars sounded so yummy that I just had to make them. The recipe adds raspberry puree to the piquant lemon mixture, giving the bars a pink hue and a sweeter flavor. What a fun twist on classic lemon bars!

Admittedly, my pink lemonade bars were not the most beautiful thing I’ve ever baked {what the heck caused those bubbles?}, but they were delicious. I altered the original recipe slightly, mostly adding more texture to the crust with graham crackers and coconut. Give them a try and let us know what you think. We’d also love to hear about your other favorite lemon-inspired dolce. Drop us a line at any time. –-jacque

Ingredients
~Crust~

1/4 cup granulated sugar

1/4 teaspoon lemon zest, freshly grated

1/8 teaspoon table salt

1/2 cup unsalted butter

2/3 cup flour

1/2 cup shredded coconut

1/2 cup graham crackers, smashed

~Lemon Layer~

1 cup raspberries

2 eggs

3/4 cup granulated sugar

1/4 cup lemon juice. freshly squeezed

1/3 cup ap flour

Confectioners’ sugar, for dusting

Directions

1. Preheat oven at 350 degrees.

2. Line an 8″baking pan with parchment paper and butter the sides so the bars don’t stick too much.

3. To make the crust layer, mix together, using a food processor, sugar, zest, and salt. Add the butter and pulse until it is evenly mixed.

4. Add the flour and continue mixing until just combined. Add in “secret” ingredients  of coconut and graham crackers and mix throughout.

5. Bake for 15 minutes until crust begins to turn a golden brown.

6. While you allow the crust to cool, it’s time to prepare the “pink lemonade.”

7. Puree the raspberries in food processor. Run the puree through a  sieve in order to render as much raspberry as possible without the seeds.

8. Mix together eggs, sugar and lemon juice, adding in the raspberry puree.

9. Stir in flour and pour over crust.

10. Bake your bars for 25-30 minutes.

11. Allow to cool and sprinkle with confectioner’s sugar just before serving.

pink-lemonade-bars-1

pink-lemonade-bars-2I’ve been working overtime a bit lately, so have been seeing more of the view from my desk than the view from my kitchen. Just thought I’d share a peek of my office vision board and my {funny? motivating?} reminder that I have as many hours in the day as Beyonce. Now back to work.

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This entry was posted on October 8, 2013 by in Cookies, Dolce and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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