Pink Lemonade Crumb Bars

Pink Lemonade Crumb Bars is a great way to welcome a warm season and the combination of flavors that can brighten our day. This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Spring is in the air and even though some of our beloved friends up North haven’t seen it just yet, please be still, it’s coming! Here’s a little treat to bring some cheer and brightness into your days, Pink Lemonade Crumb Bars.

It’s sweet and tangy, smooth and crunchy; it’s basically the best bar ever. The combination of lemon with raspberry is always a winner. Plus, it travels well. Making it a great potluck dessert. Take out your coffee, tea, milk, or Rosé, or even a glass of cold lemonade (why not), and let’s dig into this recipe. Let me show you how to make this beauties.

Pink Lemonade Crumb Bars

Yield: 16

Prep Time: 20 minutes

Total Time: 20 minutes

Sweet, tangy, smooth and crunchy; all in one bite. That's what I call a win-win dessert. This Pink Lemonade Crumb Bars will become your favorite go to recipe to welcome the warmer season that's approaching. Super easy to make and carries well to any potluck or gathering. #EasterSweetsWeek

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Ingredients

Crumb and Crust

• 2 cups All Purpose Flour
• 2 tablespoons All Purpose Flour
• 1/2 cup Sugar, I used Dixie Crystsals
• 1/2 cup Almond Meal, (can be made at home using blanched slivered almonds and a food processor)
• 1/8 teaspoon Salt
• 2 stickes Butter, unsalted, melted
• 1 teaspoon Vanilla Extract, I used Adam's Extrat

Filling

• 1 1/4 cups Sugar, I used Dixie Crystals
• 1/4 cup All Purpose Flour
• 5 Eggs
• 3/4 cups Raspberry Preserve, seedless
• 1 lemon peel and juice Lemon, I used the Microplane Twist & Zest tool, it's amazing!

Instructions

1. Heat the oven to 350 degrees.
2. Line a baking pan with nonstick foil (like a 13x9xx2 inch pan) or use the one I did. A 9 inch springform pan. I used one from Anolon and love it! In this case I only lined the bottom of the pan with parchment paper since the sides are easy to loosen up.

Crust and Crumbs

1. Pulse to finely grind the almonds (if using the blanched slivered almonds) and blend the ingredients together.
2. While the food processor is running, add the melted butter and vanilla extract.
3. Reserve 2/3 cup of the crumbs mixture. Set aside.
4. Press the remaining mixture into the bottom of prepared pan.
5. Bake for 25 minutes.
6. Meanwhile, with your hands (or a fork), blend 2 tablespoons of flour into the mixture you have set aside.

Filling

1. In a medium-size bowl, whisk sugar and flour. Then add the eggs, raspberry preserve, lemon zest and lemon juice. Whisk until well combined.
2. Remove crust from the oven and pour filling over the crust. Return to the oven and bake for 15 minutes. Note: If using the 9 inch springform pan, bake for 20 minutes.
3. Sprinkle crumbs over the top and bake an additional 15 mintues. Once baked, remove from the oven and cool in a rack.
4. Once cooled enough, place in the fridge and refrigerate before cutting into bars.
5. Refrigerate any remaining, or until packaging, or serving.
6. Enjoy this amazing sweet and tangy dessert. You'll love the bright flavors.

Notice I made them in a smaller and deeper baking pan. I wanted to have more filling per piece. You can bake this recipe in a 13x9x2 inch baking pan for a more thinner bar and more servings too. Either way, you can’t go wrong. The girls loves to take some to school as their snack or enjoy it when they are back home. I always share with my girlfriends. Nothing beats a good treat while having some girl talk.

Give yourself a bright and refreshing treat, you deserve it. The weather is getting warmer and it’s time to start planning a picnic at the park or by the lake and pack a nice lunch with some of these pink lemonade bars. You may want to give this Blueberry Lemonade Cheesecake Bars a try, they are also inspired by lemonades and are extra creamy too! And if you are more of a chocolate lover, here’s one you’ll definitely must try. The Ultimate Triple Chocolate Bars, heavenly good! Now, if either chocolate or fruits are calling your name, maybe you are more of a Pistachios Toffee Shortbread Bars kind of person. You can’t go wrong with a shortbread! Either way you lean towards, grab a recipe and give yourself a treat, you deserve it!

Now, there were some sponsored items I used in this post and I love everyone of them, so here’s a shout-out, because you need to check them out!

Dixie Crystals – Sugar

Adam’s Extract – Vanilla Extract

Microplane – 3 in 1 Twist & Zest tool

Anolon – 9in Springform Dessert Pan

This post is part of an celebration. What’s better? Maybe nothing else other than there’s a giveaway and more recipes bellow. Stay a little longer and welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

You will not only enjoy my recipe but you will also enjoy 27 other amazing dessert recipes from fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Brownies:

• Caramel Bunny Peanut Butter Brownies from Big Bear’s Wife

Cakes:

• Chai Apple Cake from The Spiffy Cookie
• Blueberry Almond Springtime Cake from The Food Hunter’s Guide to Cuisine
• Mini Bundt Cakes from Me and My Pink Mixer
• Strawberry Upside Down Cake from Eat Move Make
• Maple Bourbon Carrot Cake Bars from The Whimsy One
• Easter Cake Pops from That Skinny Chick Can Bake

Candy:

• Cadbury Cream Egg Patties from Sweet ReciPEAs
• Jello Divinty from Love Bakes Good Cakes
• Bottoms Up Easter Caramel Apples from For the Love of Food
• Lemon Truffles from The Domestic Kitchen
• Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic

Cookies:

• Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons ‘R’ Us
• Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
• EASY Bunny Decorated Cookies from The Decorated Cookie
• Easter Monster Cookies from Cooking on the Front Burners
• Giant Sugar Cookie from Pint Sized Baker
• Funfetti Cheesecake Sugar Cookie Cups from Love and Confections

Baked Desserts:

• French Apple Tart from The Java Cupcake Blog
• Lemon Jelly Doughnuts from Nik Snacks
• Hot Cross Buns from Mildly Meandering
• Fried Apple Hand Pies from Miss in the Kitchen
• Easter Brunch Apple Fritter Casserole from A Blender Mom
• Lemon Poppy Seed Bread from Life’s Ambrosia

No Bake Treats:

• No Bake Lemon Cheesecake Bars from Delightful E Made
• Waldorf Salad Apple Basket Cups from Southern From Scratch
• Coconut Key Lime Pie from A Classic Twist

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Wanda Lopez

Hi there! I’m Wanda – the creator and author at My Sweet Zepol a healthy food, travel, and lifestyle blog. Passionate about food photography, food styling, entertaining and advocate about creating memories around the kitchen table. With a mission to create easy-to-make meals for the busy family.