Makes: 18 servings
Prep: 15 mins
Bake: 55 mins at 350°F
Crust and Crumbs
2 cups plus 2 tablespoons all-purpose flour
1/2 cup sugar
1/2 cup blanched slivered almonds
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup all-purpose flour
5 large eggs
1/2 cup seedless raspberry jam, stirred to loosen up
1/2 cup fresh lemon juice (about 2 lemons)
Grated zest of 1 lemon (about 1 1/2 teaspoons)
Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch metal baking pan with parchment.
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 degrees F. for 25 minutes. Meanwhile, with your hands, blend remaining 2 tablespoons flour into reserved crumbs.
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 of bar and bake an additional 15 minutes. Cool in pan on rack. Chill before cutting into bars. Refrigerate until packaging or serving.
Nutrition Information for Pink Lemonade Crumb Bars
Servings Per Recipe: 18
PER SERVING: 269 cal., 12 g total fat (6 g sat. fat), 77 mg chol., 35 mg sodium, 37 g carb. (1 g fiber), 4 g pro.
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