Strawberry Lemonade Bars
Recipes Desserts Holidays Kid-friendly Quick and Easy Seasonal cooking
Description
This delicious dessert begins with a buttery shortbread crust, then a tangy strawberry-lemon filling, and finished with a dusting of powdered sugar.
Ingredients
Crust:
1/2 c. (1 stick) unsalted butter, at room temperature
1/4 c. granulated sugar
1 1/2 c. all-purpose flour
1/4 t. salt
Filling:
1 c. fresh lemon juice
2–3 t. lemon zest
3/4 c. chopped strawberries
1 1/4 c. granulated sugar
4 large eggs
1/4 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
Topping:
powdered sugar, for dusting
Directions
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Preheat oven to 350 degrees F. Line a 9x13" pan with parchment paper or aluminum foil, leaving some overhang; lightly spray with cooking spray.
Crust:
In a bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Mix in the flour and salt until a soft, crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake for about 15 minutes, or until the edges are just lightly golden.
Filling:
While the crust bakes, add to a blender or food processor: lemon juice and zest, strawberries, and sugar; blend until smooth. Add eggs; blend again.
Add flour, baking powder, and salt; blend until smooth.
Bake:
Pour the lemon-strawberry filling over the hot crust. Return the pan to the oven; bake for 22–25 minutes, or until the top looks just set and slightly golden.
Cool:
Let bars cool completely in the pan. Place them in the refrigerator to for a faster cooling time, if desired.
Finish:
Once cooled, dust the top with powdered sugar.
Serve.
12-15 servings.
*Tip: These bars are even better chilled!