Pink Lemonade Bars

INGREDIENTS

For the crust:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
For the filling:
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)

Special equipment:
An 8x8x2" baking pan


Make the crust:

Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.

Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.

Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.

Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.

Make the filling and bake bars:

Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.

Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.

Do Ahead

Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

Raspberry Jam

• 3 qts. or 6 c. red raspberries (the 6 cups is measured after berries are mashed)
• 1 pkg. pectin
• 8 c. sugar (previously measured)
• 1 c. water
• 1/4 c. lemon juice (strawberries only)

1. Clean and wash berries and add 1 cup water. Heat to boiling to break down pulp; the procedure may be aided by using a masher. Strain raspberries through colander to remove seeds. Removal of seeds not required for strawberries.

2. Place measured 6 cups of pulp in kettle and add pectin (and lemon juice, in case of strawberries).

Raspberry Crisp

• 4 cups fresh raspberries, divided
• 3/4 cup sugar (You will add between 3/4 and 1 1/4 cup sugar depending n the tartness of the berry)
• 2 tablespoons cornstarch
• 1 3/4 cups quick oats
• 1 cup flour
• 1 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 cup cold butter.

1.  Crush 1 cup of berries and add enough water to make 1 cup.

2.  In a saucepan, mix sugar and cornstarch, stir into raspberry mixture.

3.  Bring to boil; and stir for 2 minutes. Remove from heat; stir in berries. Cool.

6.  In bowl combine oats, flour, brown sugar and baking soda. Cut in butter to make crumbs.

8.  Press half into a greased 9x9-inch baking pan.

9.  Spread with berries. Sprinkle with rest of crumbs.

11.  Bake at 350 degrees for 20-25 minutes.

Raspberry Muffins or Bread

• 1 ½ cups all-purpose flour
• ¼ cup sugar
• ¼ cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon cinnamon, ground
• ¼ teaspoon salt
• 1 egg, lightly beaten
• ½ cup milk, plus 2 tablespoons
• 2 tablespoons butter, melted
• 1 ¼ cups raspberries, fresh or frozen
• 1 teaspoon lemon peel, grated

    Topping

• ¼ cup pecan halves, chopped
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon, ground
• 1 teaspoon lemon peel, grated
• 1 tablespoon butter, melted

   Glaze

• ¼        cup powdered sugar
• 1 ½     teaspoons lemon juice

 1.  In a large bowl, combine the first six ingredients.  Combine egg, milk and butter; stir into dry ingredients until just moistened.  Fold in raspberries and lemon peel.  Coat muffin cups with nonstick cooking spray or use paper liners; fill ¾  full with batter.

2.  Combine topping ingredients; sprinkle about 1 tablespoon over each muffin.  Bake at 350° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine glaze ingredients; drizzle over warm muffins. 

3.  If making this in loaf form, place batter in a greased pan and bake for 50-60 minute or until a toothpick in center comes out clean.