Pink Lemon Bar Recipe


I got these rare beautiful Pink Lemons. The pink lemon differs from regular lemons and does have a more intense lemon flavor. It’s the lemon you really want. The pink lemon is also the lemon the got it’s fame from being known for “Pink Lemonade.” Because of the stronger lemon taste these also are the lemons that are best for dessert use. The lemon juice is really pink but the lemon filling does come out looking like a regular lemon bar.

I recently tried a lemon bar I was very disappointed with from a professional bakery

so I was inspired to bake a superior lemon bar to the one I recently tried and that I did.


I decided the crust of the lemon bar should be thin tender and buttery and not sweet. The filling is intensely lemon. The crumbs are almost shortbread like and do melt in your mouth. The crust and crumbs are pretty easy to prepare. You start them off together and then eyeball 2/3rds of the dough to be the crust and the remaining 1/3rd of the dough for some added ingredients to be the crumbs.

Ingredients to make around 16 servings

8 oz.  unsalted butter (2 4oz. sticks melted)

1 Tablespoon unsalted butter (for the filling)

1 3/4 cup flour

2 Tablespoons flour (added to the crumbs)

1/4 teaspoon kosher salt (for dough)

1 pinch salt (for the filling)

1 XL egg beaten (for the dough)

3 XL egg yolks beaten (for the filling)

1/2 teaspoon baking powder

1 Tablespoon sugar (for the dough)

1 1/4 cup sugar (for the filling)

1/4 teaspoon cinnamon (for the crumbs)

3 Tablespoons corn starch (filling)

3 pink lemons + zest from 3 pink lemons

5 teaspoons 10X sugar

nonstick cooking spray for your baking pan.


Set oven to 350 degrees F and you need two baking pans that are around 8 in. x 12 in. Spray the pan with nonstick cooking spray and set to the side.

Mix your melted butter, 1 3/4 C. flour, 1/4 t. salt, whole egg, baking powder, 1 Tablespoon sugar together. Eyeball the mixture in thirds and set one third aside.


Take the 2/3rds of your pastry dough and pat into your sprayed baking sheet and pierce randomly with a fork.


Now for your remaining 1/3 of dough add the 2 Tablespoons flour, 4 Tablespoons sugar and cinnamon.

Your mixture should look like this.


Spread it out on your other baking sheet like in the photo above and in my oven they took 20 minutes. Set them to the side and now make the filling.


In a bowl add your cornstarch, sugar (not 10x), lemon juice, lemon zest, yolks, pinch salt and mix well. Add the bowl mixture to your sauce pan on medium heat and stir and add the Tablespoon of butter. The mixture does need to boil a minute or so. When you got the filling cooked pour it onto the crust and then arrange the crumbs over the lemon filling.


Place in the refrigerator to cool a few hours.


Sprinkle with powdered sugar and now serve.



And that's The Forking Truth

And that’s The Forking Truth




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