Amazing Pink Lemonade Cream Bars

amazing pink lemonade cream bars

The kids are at zoo camp this week…and, they needed an after-camp treat…
What did we come up with?
Well, if you are a lemon lover, you are in for a treat!
Here’s a Pink Lemonade CREAM Bar that is to die for!





inspired by Cook's Illustrated Key Lime Bars
makes 12 squares in an 8x8 pan [or 18 squares in an 11x7 pan, adjustments to ingredients for this size are listed in brackets]
Author: Roseanne Carrara, Summer of Funner


Cookie Base

  • 5 [10] oz Barnum's Animal Crackers about 40 [80] crackers or 1 1/2 [3] cups
  • 4 [8] tbs butter
  • 3 [6] tbs brown sugar
  • 1 pinch salt


  • 3 [6] oz Cream cheese
  • zest of 1 [2] large lemons
  • 1 [2] large egg yolk
  • 1 [2] can sweetened condensed milk
  • One of the two following combinations:
  • 3/8 [3/4] c lemon juice
  • 1/8 [1/4] c pulverized raspberries run through a fine mesh strainer
  • or
  • 1/2 [1] cup lemon juice
  • several drops of red or neon pink food colouring


  • Heat oven to 350
  • Line your pan both horizontally and vertically with foil that overlaps the edges of the pan so that the bars may be easily removed from the pan.
  • Spray foil-lined pan with baking spray, or butter and flour accordingly.
  • Melt butter.
  • Pulse the animal crackers in a food processor until ground.
  • Add sugar and salt and pulse until combined.
  • Add melted butter and pulse until combined.
  • Press crust mixture into the lined pan and bake for 18-20 minutes or until just brown.
  • If using Option 1: Prepare your raspberry juice by pulverizing raspberries in a food processor or blender and running the juice through a fine mesh strainer. Set aside.
  • Prepare your lemon juice by juicing the lemons through a fine mesh strainer. [Add food colouring if using option 2.] Set aside.
  • Combine the cream cheese and zest with a spatula.
  • Add the sweetened condensed milk and whisk until smooth.
  • Add the pulverized raspberries and lemon juice [or lemon juice and food colouring] and whisk until combined.
  • Pour filling over top of the cookie crust and smooth with a spatula.
  • Bake for about 18-20 minutes or until cream is set and edges begin to pull away from pan.
  • Cool in pan for 30 minutes.
  • Cool in refrigerator for 2-3 additional hours.
  • Slice and enjoy!

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