Today is the inauguration of Joseph R. Biden Jr. and of Kamala Devi Harris – both titans in their own right, and people who will put the needs and hopes of a country before their own. It’s been a long four years, an even longer four years for those who do not look like me – I’m one of the lucky ones, despite Trump’s (and the entire GOP, let’s be honest) attempts to disenfranchise and demean women wholeheartedly. Today is a new day, one that will not mark immediate change, but one that will put us on a path to righting so many of the egregious wrongs that have occured, and have come to light in the last four years and more. Police violence didn’t appear under Trump, but it was given credence. Black lives weren’t just taken under Trump, police and self-righteous white people have taken black lives under the guise of fear or keeping the peace for FAR TOO LONG.
This year, we will continue the fight, even more so, to make sure that these new leaders take up the mantle of justice and deliver change. It will take a lot to get things done, but we’re up to the challenge. And all of us white folks have a born responsibility to take on more of the burden because the burden unjustly lands heavier on our black and brown neighbors, our POC friends. An injustice “Injustice anywhere is a threat to justice everywhere. We are caught in an inescapable network of mutuality, tied in a single garment of destiny. Whatever affects one directly, affects all indirectly,” (Dr. Martin Luther King Jr.), something MOST white people seem to forget daily. Don’t forget that for a moment this year or any year.
These pink lemonade bars are completely unrelated to the inauguration but they’re great and we recommend making them. They’re pretty darn easy, unlike the next four years will be, but at least they’re a bit brighter than the last four year have been. Try our other lemony recipes here: strawberry lemonade cake, lemon ricotta cupcakes, lemon poppyseed cake, and our original lemon bars!
Gluten Free Pink Lemonade Bars
Equipment
- 9×9 Square pan
- Parchment paper
Ingredients
For the shortbread crust:
- 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
- 1/4 Cup blanched almond meal
- 2 Tbsp white sugar
- 2 Tbsp powdered sugar
- 1/4 tsp salt
- 10 Tbsp cold salted butter
- 2 Tbsp cornstarch
For the filling:
- 3/4 Cup lemon juice
- 1 Tbsp lemon zest
- 1/4 Cup strained raspberry puree
- 3 tsp sifted powdered freeze dried strawberries
- 4 tbsp salted butter melted
- 2 tsp cornstarch
- 1 1/2 Cup white sugar
- pinch salt
- pink food coloring optional
- powdered sugar for dusting
Instructions
- First, preheat the oven to 325° Fahrenheit, and line a 9×9 inch square cake pan with parchment paper, then grease with butter or cooking spray. Then, in a large bowl, whisk together the flour, almond flour, sugar, powdered sugar, salt, and cornstarch, then cut the cold butter into cubes and knead the butter into the dough with your hands until it's a dry, sandy mixture that you can press together. Pour crumbly mix into the pan and press the shortbread evenly into a layer on the bottom of the pan. Bake for 30 minutes or until just golden on the edges. Then pour in the filling:
- While the crust is baking, make the filling! Combine all of the filling ingredients in a large bowl and whisk to combine – it's that easy! Pour filling into the hot crust once it's done baking, then put back into the oven and bake for 20-30 minutes or until the sides are set (the center may jiggle a little). Let cool completely on the counter, then chill in the fridge for at least two hours so that the bars can set before dusting with powdered sugar. Then slice and serve!
Tag @sisterssansgluten on Instagram if you snap a photo of your cake!
Food photography and styling by Amelia Farber
3 Comments
Tristan
some of the best lemon bars I’ve had – love the addition of raspberry because it complements the tartness of the lemon
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