When D’Emily got married we threw a bridal shower for her. Of course it was one of our SOTT (Sisterhood Of the Traveling Tiara) events. It was 24 hours of pure girly fun. We watched movies, did wild things with makeup to impersonate famous women, played bawdy games, and ate. Actually I think it’s on the family coat of arms: Eat At Every Special Occasion. (Written in Norwegian.). We take our eating seriously, and with fanfare. I especially like arranging the fanfare. We rented a hotel suite and had the first night of festivities there.
March being a spring-like month, I chose pink and green as the theme colors. Unfortunately the weather did not agree with me as it had been one of the nastiest winters ever. We still had an enormous amount of snow which was slowly melting. It went on to cause a major flood in the city where D’Emily and my sister Linda both live the weekend of her actual wedding in April. But in March it was still frozen and so we were indoors with our pink and green.
The rule was: cell phones shut off. The shower was all about D’Emily. I was tickled to find a lot of choices for our pink and green theme in party stores and dollar stores as well. The colors came together so nicely. D’Emily had left it to me; her wedding colors were black and white. Her own dress was a deep green silk. (No white for my creative child!) The shower started at 6 pm one evening and went for 24 hours. From there I planned a food buffet for our evening movie marathon. Even the food was mostly pink and green.
Two treats from that buffet have become family favorites. The gals all love the pink lemonade bars so much they still request it at SOTT parties. I make them for my P.S. occasionally as well. The other favorite is Kansas Lime Cookies. Both recipes were found online of course, and at some later date I will cover the cookies. Today we’re drooling over pink lemonade bars.
These bars are super simple, but they taste like they are labor intensive. Since I’m not much of a baker except around the holidays, they have to be simple to appear outside of holidays in my household! The ingredients are all pantry basics except maybe for the lemon. My P.S. (Personal Shopper/hubby) likes to pick up limes and lemons when they’re on sale. More often than not they go bad in the bottom of a fridge drawer. But occasionally I make the bars in a timely fashion. I’ve always wanted to make a lime version of the bar and may finally get to that sometime soon. I have limes! For now.
I like that the recipe makes a 9”x13” pan of bars. I am usually annoyed with a recipe that only makes a 8”x8” pan of bars. Not worth the effort in my opinion! A small pan is almost the same amount of mixing and wash up afterwards, but less to show for my work. Plus a large pan will never go to waste; Jdawg and family live in town and like to be given goodies.
I’m also good about wrapping bars in plastic and freezing individually for occasional treats. I was recently reorganizing my freezer and found a pair of pink lemonade bars and was so happy. It was my reward for cleaning my freezer! Now if I could just come up with a similar reward for cleaning the bathrooms….
These bars are pretty, girly, colorful. They wouldn’t need to be pink; that is purely due to adding the food coloring. They could be left natural and be called lemonade bars. My favorite color is pink and so my family doesn’t complain when I make anything pink. They know it’s my trademark and it will (probably) be good. But I guess if I was making them for a man I would skip the pink coloring. Maybe.
Pink Lemonade Bars
3/4 cup butter
1 1/2 cup flour
1/2 cup powdered sugar
4 eggs; room temp
2 cup sugar
1 tablespoon lemon zest; grated
1/2 cup lemon juice
1/4 cup flour
1 teaspoon baking powder
red liquid food coloring
powdered sugar for sprinkling on top
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
Crust: Beat butter, flour and confectioners’ sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.
Bake 15 minutes, or until light golden. Leave oven on.
Meanwhile, make topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.
Bake 25 to 30 minutes until top is golden and has set. Cool in pan on a wire rack.
Lift foil by ends to cutting board. Beware, it likes to fold up but it will stick together still when cut. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners’ sugar.
Storage tip: Refrigerate airtight with wax paper between layers up to 1 week, or freeze up to 1 month.
adapted from Woman’s Day