PINK LEMONADE CRUMB BARS (FAMILY CIRCLE MAGAZINE)

By seamline

Meg Whitcomb from dance studio made these for a summer party. Delicious!

Ingredients

• CRUST AND CRUMBS
• 2 c plus 2 tbsp all-purpose flour
• 1/2 c sugar
• 1/2 c blanched slivered almonds
• 1/8 tsp salt
• 1 c unsalted butter, melted
• 1 tsp vanilla extract
• FILLING
• 1 1/2 c sugar
• 1/4 c all-purpose flour
• 5 large eggs
• 1/2 c seedless raspberry jame, stirred to loosen up
• 1/2 c fresh lemon juice (about 2 lemons)
• grated zest of 1 lemon

Preparation

Step 1

Heat oven to 350F. Line a 13x9 inch metal baking pan with nonstick foil.

Crust and crumbs:
*Combine 2 cups of the flour, the sugar, almonds and salt in a food processor.

*Pulse to finely grind almonds and blend ingredients.

*While processor is running, add butter and vanilla.

*Reserve 2/3 cup crumbs mixture and press rest into bottom of prepared pan.

*Bake at 350 for 25 minutes.

*Meanwhile, with your hands, blend remaining 2 tbsp flour into reserved crumbs.

Filling:
*In a medium-size bowl, whisk sugar and flour.

*Whisk in eggs, then raspberry jam.

*Whisk in lemon juice and zest.

*Remove crust from oven and pour filling over crust.

*Return to oven and bake 15 minutes.

*Sprinkle crumbs over top and bake an additional 15 minutes.

*Cool in pan on rack.

*Chill before cutting into bars.

*Refrigerate until packaging or serving.