Pink Lemonade Bars
So refreshing!
Ingredients
- 2-1/2 c. flour (or 1 c. whole wheat pastry flour & 1-1/2 c. all-purpose unbleached white flour)
- 2/3 c. white sugar
- 1/2 t. salt
- 1 c. (2 sticks) butter, cold
- 1/2 c. oatmeal
- 1/4 c. light brown sugar
- 1-1/2 c. white sugar
- 1/4 c. all-purpose unbleached white flour
- 5 eggs
- 1/2 c. raspberry or cherry jam (good quality)
- 1/2 c. fresh lemon juice (2-3 lemons)
- zest of 2 lemons (2 - 3 teaspoons)
- non-stick foil to line pan
Instructions
Mix flour, 2/3 cup sugar and salt together. Cut in butter with a pastry cutter or food processor until evenly distributed. Reserve 1-1/2 cups of the mixture; press the remaining into a nonstick foil-lined 9x13-inch pan.
Bake at 350 degrees for 20 minutes.
Mix the oatmeal and brown sugar into the reserved crumb mixture and set aside.
Stir together the 1/4 cup of flour and 1-1/2 cups sugar; whisk in the eggs until smooth. Add the jam, lemon juice and lemon zest; continue whisking until combined. Pour filling over the baked crust and bake for 15 minutes.
Top with remaining crumbs and bake another 20 minutes.
Let cool in pan. Carefully remove the foil, lifting the bars out of the pan. Cut into small squares.
NOTE: Store in the refrigerator.