Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Pink Lemonade Bars
Fresh raspberries make these traditional lemon bars vibrant pink. You can make the filling and crust ahead of time, assemble and toss in the oven in when you're ready.
6 tbsp unsalted butter, cut into small cubes
3/4 cup + 4 tbsp all purpose flour, divided
1/3 + 3/4 cup granulated sugar, divided
1/2 + 1/8 tsp salt, divided
1 tbsp + 1/4 tsp lemon zest, divided
16 oz raspberries
2 large eggs
1/4 cup fresh lemon juice
Optional: 1 tbsp powdered freeze-dried raspberries for brighter color
Powdered sugar for dusting
- Make the crust. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking dish with butter. Line dish with parchment paper, allowing it to overhang on all sides. To the bowl of a food processor, add 3/4 cup + 2 tbsp flour, 1/3 cup sugar, 1/4 tsp salt, 1/4 tsp lemon zest. Run until combined. Add butter and pulse until the dough just comes together. Press dough into the prepared baking dish.
- Chill for at least 30 minutes, but up to 2 days. If chilling for longer than 30 minutes, cover tightly with plastic wrap.
- After chilling, poke the crust with a fork all over. Bake until light golden brown, about 20 minutes.
- Make the filling. Puree raspberries in a blender until smooth. Strain through a fine-mesh sieve and set smooth puree aside.
- Whisk together eggs, 3/4 cup sugar, lemon juice, and 1 tbsp lemon zest in a medium bowl. Add freeze-dried raspberries if using, 1/8 tsp salt, and raspberry puree. Whisk to combine. Add 2 tbsp flour and whisk again. You can make filling ahead of time and store in the fridge, covered, for 2 days.
- Pour filling into crust and bake at 350 degrees F until set, about 20 minutes. The edges should be turning just golden brown. Allow to cool completely. Remove bars and cut into 16 squares. Dust with powdered sugar and serve. Keep bars in an airtight container at room temperature for up to 3 days.
Yield: 16 servings