Pink Lemonade Bars
In the world of sweet treats, few flavors can instantly transport you to a place of sunshine and joy quite like pink lemonade. These pink lemonade bars are vibrant and zesty, and has a citrusy flavor which has long been associated with lazy summer afternoons and outdoor picnics. Now, imagine capturing the essence of that delightful drink in a dessert that’s not only easy to make but also a perfect balance of sweet and tangy. Welcome to the world of Pink Lemonade Bars, where every bite is a burst of summer in your mouth.
In this article, we’ll unveil a delectable recipe that combines the familiar comfort of dessert bars with the refreshing twist of pink lemonade. Whether you’re hosting a summer soiree or simply craving a taste of sunshine, these Pink Lemonade Bars are sure to brighten your day and your taste buds.
These Pink Lemonade Bars are such a great combination of sweet and tangy with a delicious buttery crust.
Pink Lemonade Bars
I love the combination of fresh strawberries and lemon zest. I have been dreaming about making these ever since I made my Lemon Meringue Bars. I am finally getting around to it and they were worth the wait.
Potluck Dessert
These Pink Lemonade Bars have a nostalgic vibe to them. There is something so nostalgic about all bars. They are perfect for any potluck dinner or bake sale. My kids LOVED them.
What Is The Crust Made From
The crust on these lemon strawberry bars is a butter flour based crust. Similar to say a shortbread.
You will make and then press crust into the pan. Bake for 15 minutes and then remove from the oven.
The crust needs to pre-bake some before you pour in your fruity filling. This helps create that barrier so your crust stays flakey.
Can I Use Frozen Strawberries
Absolutely! Feel free to reach for frozen over fresh. Just allow the frozen berries to thaw and then toss in to blender or food processor.
You want it to be liquidy instead of slushy. So thawing berries first is important.
How To Zest A Lemon
I always wash my lemons before I work with them. Then grab your zester and gently pull in one direction so it peels off the outer layer.
Make sure to not peel too much in one area. The white of them lemon is tart and sour. You don’t want to zest that part.
Only zest the bright yellow skin of the lemon.
How Many Lemons Do I Need For ½ Cup
I used 2 larger lemons and it made ½ cup lemon juice for lemon bar recipe. If you have smaller lemons you might reach for 4-5 small lemons.
I also prefer using fresh lemon juice over lemon juice you buy in a bottle. I find fresh has a more crisp and fresh flavor. Whereas bottled can sometimes give that artificial flavor.
Can I Double Recipe
You are more than welcome to double the recipe. You will need two 9×13 pans if that is the case.
They will store nicely and be a delight to serve family or guests.
Can You Freeze Lemon Dessert Bars
Strawberry lemon bars and one dessert that freezes so good. Just ensure your bars are fully cooled.
Cover tightly with aluminum foil or an airtight container. Store for 3 months in the freezer. You can thaw first if you would like or dive in cold.
Thaw on counter for 30 minutes to an hour before enjoying. Or you can place bars in fridge and allow them to thaw overnight.
If you love lemonade than you really want to try making this delicious homemade lemonade.
If you enjoy the combination of lemon and strawberry this bar recipe is right up your alley!
My whole family loved this recipe and I hope you do too!
Pink Lemonade Bars
These Pink Lemonade Bars are the perfect combination of tangy and sweet with the most delicious buttery crust.
Ingredients
For Crust:
- 2 sticks butter, softened
- 2 cups flour
- ½ cup granulated sugar
- 1 teaspoon lemon zest
For Filling:
- 4 eggs
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- ½ cup fresh squeezed lemon juice, from 1.5-2 lemons
- 5-6 strawberries, enough to make ¼ cup puree, cleaned and stems removed
- ½ cup flour
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9x13 pan with foil.
For Crust:
- In a large bowl, cream sugar and butter together.
- Add flour and zest, beat on low until combined.
- Press dough into prepared pan.
- Bake for 15 minutes, leave oven on. Prepare filling while crust is baking.
For Filling:
- In a blender or food processor, blend strawberries until liquefied.
- In a large bowl, beat together eggs, sugar, zest, juice, puree, and flour, until combined.
- Pour filling over hot crust, and bake for 35-38 minutes, or until middle is set.
- Cool and refrigerate for at least an hour.
Nutrition Information:
Amount Per Serving: Calories: 423Cholesterol: 81mgSodium: 34mgCarbohydrates: 94gFiber: 1gSugar: 63gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
