Naturally Pink Lemonade “Lemonies” (No Artificial Colors)

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Naturally Pink Lemonade “Lemonies” (No Artificial Colors) This has been one of the most fun recipes to take photos of so far. I love these vibrant colors and guess what! They are all natural. There is no need for red 40 here people. Naturally Pink Lemonade Bars (3)

I simply used a few drops of beet water, the water left after boiling beets. You could also use beet juice or just open a can of beets and use that water. Beet color is so potent that it doesn’t take much to get bright, popping color and you will never taste it. Oh, and did I mention that these bars are super yummy! Naturally Pink Lemonade Bars (4)

If you read my blog then you probably know that I am in the Southern Hemisphere. That means that it’s winter here and, even though this area has mild winters, some of the days can get pretty cold. This was a little, let’s-pretend-it’s-not-really-winter recipe that I made yesterday for my family. It happened to be an unusually warm and bright day so it was somewhat believable. Naturally Pink Lemonade Bars (2)  Another good reason for making these is that the 4th of July is less than a week away. Obviously, Chile doesn’t celebrate the 4th but this crazy gringa has never not celebrated it and I know all of my fellow gringo readers will be celebrating it too.  Naturally Pink Lemonade Bars (6) These lemon bars or “Lemonies” are the perfect thing to take to all your summer picnics and parties. If you are in the middle of winter like me, then you can use these to warm up your friends and family. The point is, these will make you very popular anytime of the year.  Naturally Pink Lemonade Bars They are so refreshing and sweet at the same time. The lemon cuts the sweet so they aren’t as sickening and you can eat like ten before you know it. Is that a good thing or a bad thing? 


Naturally Pink Lemonade "Lemonies" (No Artificial Colors)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 - 24 bars

Naturally Pink Lemonade


  • 3/4 cup (1 1/2 sticks) butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups flour
  • Icing:
  • 2 1/2 - 3 cups powdered sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon milk
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • a few drops of beet water/juice


  1. Cream butter and sugar together. Beat in eggs one at a time. Add vanilla, lemon zest, lemon juice, soda, and vanilla. Mix in flour last and stir until well combined. Grease a 13x9 inch pan and pour batter in. Bake for 25 - 30 minutes until top starts to brown and toothpick comes out clean. Remove from oven and allow to cool completely.
  2. Whisk together 2 1/2 cups powdered sugar and all other ingredients for icing. (Start small with the beet color because it goes really far).If it seems too thin add more powdered sugar. Spread over cooled bars. Cut into 18 or 24 squares and serve.


You can replace the beet juice/broth with red food dye but I do not recommend it. That stuff is so unhealthy.

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