Pink Lemonade Bars

Here's a fun twist on the classic lemon bar. PERFECT for a summer treat!

Pink Lemonade Bars
Recipe from Family Circle

Crust:
2 cups plus 2 TBSP flour
1/2 cup sugar
1/2 cup slivered almonds
1/8 tsp salt
1 cup butter, melted
1 tsp vanilla extract

Filling:
1 1/2 cups sugar
1/4 cup flour
5 eggs
1/2 cup seedless raspberry jam
1/2 cup fresh lemon juice
Zest of 1 lemon

Heat oven to 350. Line a 13x9 pan with foil.

Combine 2 cups of flour, the sugar, almonds, and salt in a food processor. Pulse to finely grind almonds and blend ingredients. While processor is running, add butter and vanilla. Reserve 2/3 cup of the mixture and press the rest into the bottom of pan. Bake at 350 for 20 minutes. Meanwhile, blend remaining 2 TBSP flour into reserved crust mixture.

In a medium bowl, whisk sugar and flour. Whisk in eggs, then raspberry jam. Whisk in lemon juice and zest.

Pour into baked crust. Return to oven and bake 15 minutes. Sprinkle crumbs on top and bake an additional 10 minutes. Cool in pan on rack. Chill before cutting into bars.