These strawberry lemonade bars are lots like pie, and I like pie! They've a buttery shortbread crust and a tangy-sweet fruit filling. Bar desserts are merely a few of my favourite treats as a result of they're tremendous simple to make, with limitless combos. This strawberry lemon duo was a serious hit with my household and buddies!
Though I really like tangy citrus desserts, the strawberries mellow out the tartness of the lemon simply sufficient, that it makes these strawberry lemonade bars completely candy and further fruity. The feel continues to be like a lemon bar, however is SO fairly with the specks of strawberries. I didn’t wish to cowl that up with powdered sugar, however you may positively high these with powdered sugar if you'd like.
Our favourite factor about these bars? The proper ratio of curd to crust. We make the shortbread slightly thicker, so there’s loads of salty, buttery (and barely citrusy!) goodness on the underside to steadiness out the puckery sweetness of the strawberry-lemon scenario up prime.
These bars could be successful at a summer time barbecue. However we are able to additionally envision that orangey-pink curd, with its delicate dusting of powdered sugar, brightening up the dessert desk at a child or bridal bathe. Having afternoon tea with the mother-in-law? We’d invite these bars too, if we had been you.
STRAWBERRY LEMONADE BARS
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut into Tablespoons
- zest of 2 lemons, optional
- 2/3 cup fresh lemon juice (3-4 lemons)
- 8 oz (1 heaping cup) strawberries, hulled and quartered
- 1 cup granulated sugar
- 1/4 cup powdered sugar (+ extra for dusting, optional)
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- 1 large egg yolk
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- To make the crust: Combine the flour, powdered sugar, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. Press into a greased 9x13-inch glass baking dish and bake for 18 to 20 minutes, or until golden brown. (Optional: Line pan with parchment paper sticking out of the sides to easily lift the bars out of the pan after they are baked.)
- Meanwhile make the filling: In a food processor or blender, pulse the lemon zest (optional), lemon juice, and strawberries until smooth.
- Whisk together the sugars, flour, and salt in a bowl. Add the eggs and yolk, one at a time, whisking well after each addition. Add the strawberry-lemon puree and mix until everything is smooth and combined.
- Pour filling over hot crust and return to oven to bake for an additional 18 to 22 minutes. When done, the filling will no longer jiggle and a toothpick will come out clean when pressed into the center.
- Let bars cool to room temperature in the pan. Chill in the refrigerator for 2-3 hours before serving. If parchment was used, lift bars out of the pan before cutting. Dust with powdered sugar if desired. Store leftovers in the refrigerator.
