Strawberry Lemonade Bars
photo by Muffin Goddess
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
24 bars
- Serves:
- 24
ingredients
- 59.14 ml sugar
- 118.29 ml butter, room temperature
- 354.88 ml flour
- 1.23 ml salt
- 236.59 ml fresh lemon juice
- 9.85-14.78 ml lemon zest
- 118.29 ml fresh strawberries, pureed (about 3/4 c whole)
- 295.73 ml sugar
- 4 large eggs
- 59.14 ml flour
- 2.46 ml baking powder
- 1.23 ml salt
- powdered sugar, for dusting
directions
- Preheat oven to 350 degrees.
- Lighly great a 9x13 in pan.
- Crust: Cream together sugar and butter, then gradually beat in flour and salt until crumbly.
- Pour into prepared pan and press into an even layer. Bake for 17 minutes until edges are set.
- Filing: Combine lemon juice, lemon zest, strawberry puree, sugar, and eggs and beat until smooth. Add in flour, baking powder and salt.
- Pour filling over hot crust. Return to the oven and bake for 23-26 minutes until the filling is set. A light brownish colored crust may form on top of the filling.
- Sprinkle with powdered sugar.
- Cool completely before slicing.
- Cut with a damp knife for clean slices.
- Store in the refrigerator.
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Reviews
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Great recipe, but next time i make these i will tweak rje recipe some. The bottom crust was amazing, best recipe ive made. As for yhe filling, I would suggest not adding the zest, it seemed unnecessary and didn't mix well. You would end up picking the zest out of your mouth. It needs a little more than half a cup of pureed strawberries, as you could barely taste them. One of my taste testers said 'it taste like watered down lemon bars'
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I'm partial to any type of citrus bar, and I love berries so these were pretty much guaranteed to be a hit for me. These are pretty tart, so these would definitely appeal to people who aren't into super-sweet lemon bars. My batch didn't come out so cute because I pressed the crust into the pan too firmly -- I had to chisel the crust out of the pan, but that was my own fault (I always over-press pressed crusts). I was a little nervous about how thin the filling was before baking, but it firmed up just fine in the end. I was short on time to get them cool enough to slice, so I popped them in the freezer for about 45 minutes while I got ready for work. Very nice, thanks for posting! Made for PAC Spring 2012
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OMG!!! These bars just sceam out SPRING and the taste is to die for. A combo of tart and not to sweet that both DH and I loved. I did make some changes, added lemon zest to the crust when mixing and use rasberries that I had frozen from the garden last year. What a taste delight and looked so pretty too - what more could you ask for! Made for Spring PAC 2012