Name: Pink Lemonade Hearts recipe by Winola Peris at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: All Purpose Flour – 2 cups; Sugar – 1/3 cup; Butter – 226 g, cold, roughly chopped into small cubes; Castor Sugar – 1 and 1/2 cups; All Purpose Flour – 1/4 cup; Eggs - 4; Vanilla Extract – 5-6 tsp; Juice of 5 small lemons; Zest of 3 lemons; Pink Gel Food Colouring – 2 drops; Icing sugar, for dusting

Ingredients Serving: 4

All Purpose Flour – 2 cups
Sugar – 1/3 cup
Butter – 226 g, cold, roughly chopped into small cubes
Castor Sugar – 1 and 1/2 cups
All Purpose Flour – 1/4 cup
Eggs - 4
Vanilla Extract – 5-6 tsp
Juice of 5 small lemons
Zest of 3 lemons
Pink Gel Food Colouring – 2 drops
Icing sugar, for dusting

Instructions

Preheat your oven to 170 degrees Celsius. In a bowl, place the flour and add in the sugar. Mix it well. Add in the chopped butter.
Using the whisk attachment of your stand mixer (you can use a fork or a potato masher instead), smush the butter into the flour, making sure to break it into littler pieces.
Keep pressing and cutting the butter until the mixture is well mixed yet crumbly.Then press the crumby batter into the base of a generously greased baking pan and pop it into the oven for about 25 minutes or until the sides turn golden.
While the crust is baking, make the filling. Place sugar, flour, eggs, lemon juice and zest, pink food colouring and vanilla extract in a bowl and blend until it forms a smooth liquid.
Once the crust is baked, pull it out of the oven and pour the lemon filling over the hot crust. Pop the tin back into the oven and bake for another 20 minutes.
Once baked, allow it to cool completely, then refrigerate it for an hour. Take it out of the refrigerator and using a heart shaped cookie cutter, cut out Pink Lemonade Hearts. Dust with some icing sugar and enjoy!

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