Smitten Kitchen’s Pink Lemonade Bars


I love all of the seasons in Rochester, NY!  Surprisingly, this Southern gal loves tromping around in the snow of Winter!  Our Springs are filled with stunning flowering trees, bulbs and peonies & lilacs — thanks to the influence of Frederick Law Olmsted and two nurserymen George Ellwanger and Patrick Barry. Needless to say, our Autumns are dazzling with the fall foliage. And then there are our Summers, which find me in the orchards every weekend picking berries and other fruit. I have been overjoyed with the number of you-pick orchards within a 15-20 minute drive from ROC City!  This weekend, I picked raspberries, sweet & sour cherries, blueberries and black currents!

With my raspberries, I made a double batch (and baked in a 9″ x 13″ pan) of Smitten Kitchen’s Pink Lemonade Bars, and had a difficult time keeping myself away from the pan once they were out of the oven.  The lemon that is in the shortbread crust, coupled with the lemon-raspberry filling … oh my!  A sweet-tart lover’s delight!

The only modification that I made was to use some of the sugar to macerate the raspberries before pureeing. Taking a note from Kevin West‘s blog “Saving the Season,” my thought was that this would produce a juicier, more flavorful raspberry puree.

These bars froze and thawed beautifully!  This photo shows my stash, pre-powdered-sugar.

I leave you to peruse the ingredient list and baking directions directly from the site:  Smitten Kitchen’s Pink Lemonade Bars.  Good luck tearing yourself away!

Leave a comment here of YOUR favorite Smitten Kitchen recipes.  Or, if you ask nicely, I’ll tell you some of mine!  🙂


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