Pink Lemonade Bars

The perfect summer treat.

Online Jewish Week Columnist
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I’m hopelessly addicted to ice pops. They are one of my many weaknesses (right behind doughnuts) and I could eat about 20 of them a day. In fact, I’ve been known to stock up on them at the end of summer to get me through the cold months when it is difficult to find them for sale.

There is just something about the cold, refreshing and sweet taste of them that always keeps me coming back for more. And while ‘refreshing’ is not a word usually applied to baked goods, it is truly the case here with these delicious, summery bars – that I love to eat right out of the fridge.
A lemony, raspberry (or strawberry) curd filling between two layers of cookie is a perfect dessert, snack, or even item to sell at a neighborhood lemonade stand. But make a lot – or you’ll be out of stock quickly.
Pink Lemonade Bars

2 1/2 cups flour
2/3 cup sugar
1/2 teaspoon salt
2 sticks (16 tablespoons) butter or margarine, softened

1/2 cup oats
1/4 cup light brown sugar


1 ½ cups sugar

¼ cup flour

5 eggs

½ cup raspberry or strawberry jam

½ cup lemon juice (about 2 lemons)

Zest of 2 lemons


Mix the flour, sugar and salt together. Cut in the butter with a pastry cutter or food processor until evenly distributed. Reserving a cup and a half of the mixture, press the remaining in to a foil-lined 9x13" pan. 

Bake on 350 F for 20 minutes. 

Mix the oats and brown sugar in to the reserved crumb mixture and set aside. 

Stir together the flour and sugar, the whisk in the eggs until smooth. Add in the jam, lemon juice and lemon zest and continue whisking until combined. 

Pour over the crust, and bake for 15 minutes. Then top with the remaining crumbs, and bake another 20 minutes. Let cool and then chill in the refrigerator before cutting. Store in the fridge.


Last Update:

07/27/2014 - 17:37

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Hi Rivke - Great, I'm glad. I prefer foil-lined because it is then easier to lift out of the pan and slice on the counter, without scratching the pan. I would recommend greasing the foil afterwards, but either way I'm sure it would be OK - your choice. Thanks, Amy

Hi Amy. I made these and they were absolutely delicious .... I'll certainly make them again. But I'm wondering: Why the foil-lined pan? It came out so sticky and stuck-to I'm thinking wouldn't a greased and floured pan instead do the trick? Cordially, Rivke M

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