Pink Lemonade Shortbread

Due to this week's culinary delights I must go to the gym an extra day or two...or three.  I love shortbread.  I love pink.  I love this new treat that would be just right to serve at a tea party or for Valentine's Day.

Pink Lemonade Shortbread

Crust:

1 1/2 sticks softened butter

1 1/2 cups flour

1/2 cup confectioners' sugar

Topping:

4 eggs, room temperature

1 3/4 cups sugar

1 Tbsp. freshly grated lemon zest

Juice from 1 whole lemon

1/3 cup flour

1 tsp baking powder

5 drops red food coloring

Heat oven 350 degrees. Line 13x9 with parchment paper.  For the crust beat butter, flour and powdered sugar in mixer until blended (it will be dry and crumbly). Press over the bottom of the pan and bake 15 minutes till golden.  Next in large mixing bowl beat eggs, sugar, lemon zest and juice, flour and baking powder till smooth.  Add about 5 drops of red food coloring till it turns pink.  Pour over hot crust.  Bake another 25 minutes til top is golden and set (a.k.a. no jiggly).  Cool in pan.  Lift parchment paper out and cut into bars.  Dust with confectioner's sugar.

Faithfully Yours,

E.W.