Grenadine pink lemonade bars

A refreshing summer touch on my favorite lemon bar sounded like today's ticket! I had to take a break from doing them for a while, because my husband asked for them so often that I was tired of doing them. In fact, I started to despise doing them. And it’s never a good thing. Cooking should always be fun and fun! So I said to myself, "It's time to reorganize!" After considering adding different juices, even cranberry, I decided to go the old fashioned way and add a little grenadine! When I was little, I helped one of my grandmothers make homemade pink lemonade, and she always told me that the secret was to use a little "grenadine". Grenadine is a sweet, tart ruby ​​red syrupy liquid made from pomegranates, sugar and water, and is commonly used to tint Different drinks, juices and cocktails (like Tequila Sunrise and the Shirley Temple “kiddie cocktail”), a light pink. People generally think there is alcohol in it, but I assure you there is not. Try to find a decent brand and make sure to check the back of the ingredients. Unfortunately, many companies are using cheaper fruit juices, artificial flavors and red colors as the most common brand called "Rose's." But if that's all you can find, it's "ok" to use. Not great, but since we're only adding a small amount, that's okay. Most recipes that use grenadine only require a small amount due to the color it produces. A little goes a long way! And it doesn't taste bad or anything, it barely contains real pomegranate juice, if any.

No matter what type of grenadine you buy, you will fall in love with summer and fall madly in love with these bars! They are my best lemon bars with a makeover on the beach, and are a hit with “Mr. Picky ”! Be sure to prepare them for your next barbecue, picnic or party by the pool! Take advantage and have a sunny day!

The crust being made … I'm not in disorder ?!


Pressed crust in the pan and baked in the oven…


Covered with powdered sugar and peeled aluminum foil ready to cut …


I hope you enjoy and have a fantastic Father's Day weekend!



Makes 24 bars or 36 squares

For the crust:

1 1/2 cups flour

1/2 cup caster sugar

3/4 cup (1 1/2 sticks) real butter, cold, cut into small pieces

For filling:

3 extra large eggs

1/3 cup lemon juice concentrate, or freshly squeezed from 2 lemons (either is fine)

1 1/2 Tbl. grenadine syrup

1 cup of sugar

1/2 tsp. yeast

1/2 tsp. salt

3 Tbl. flour

1/4 cup powdered to very dusty sugar


Preheat the oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil, spreading the sides a little. Lightly spray aluminum foil with butter cooking spray. In a medium bowl, combine 1 1/2 cups flour and 1/2 cup caster sugar. I use a whisk. With a pastry blender, cut the butter until the mixture looks like coarse breadcrumbs. Sprinkle the dough evenly at the bottom of the mold. Level, brush lightly with your hand, then pat the dough firmly on the bottom. Cook 15 to 17 minutes until lightly browned.

While the crust is precooked, in a mixing bowl, beat the eggs at the highest speed until they are thick and lemon-colored, about 3 to 4 minutes using a whisk. Reduce the speed to low speed, add the lemon juice, grenadine, sugar, baking powder, salt and the remaining 3 Tbl. flour. Beat again until well blended, scraping the sides and bottom of the bowl from time to time. Pour the filling over the hot crust. Cook 15-18 minutes, or until the filling is just set and golden around the edges. Remove the pan from the rack.

Sift the powdered sugar over the top of the hot filling. Let cool completely in the pan. Once cool, lift while holding the aluminum foil and transfer to a cutting board. Peel the aluminum foil from all sides and press flat on the edges of the aluminum foil, then cut it into smaller bars or squares. It is really easy to completely remove the aluminum foil from the edges if you leave the edge barely hanging on the cutting board, one side at a time. Center before slicing. Store in an airtight container in the refrigerator.

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