Friday, May 21, 2010

Strawberry Lemonade Bars

When I saw this recipe I knew I had to make it. I ran a search for Strawberry Bars online and came across a blog called Baking Bites that had this recipe on it. I couldn't pass is up and I knew the girls would love it. Infact when I called Maggie to tell her what I was bringing for our monthly Girls Poker Party she said "oooohhhh Megan those sound good." Yes, yes they do.

They are light and fresh tasteing. Smell like summer and actually have a cooling effect in your mouth. Tart and sweet, wonderful. I will be making these bars again in the future, possibly the near future.

You'll notice that my pictures aren't so great this time, not that they are ever great but you know what I'm saying, I almost forgot to take pictures so I had my sister hold the fine china, lol, while I shot a photo or two. They do not do the bars justice. You can't even imagine.

I truly can't say enough about these bars they are wonderful. All the girls thought so and so much so that I didn't bring a single one home. Another have to make recipe.

Strawberry Lemonade Bars
recipe from Baking Bites


1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt


1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).

Begin by making the crust.

In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.

In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).

Cool completely before slicing and use a damp knife to ensure clean slices.

Store bars in the refrigerator, especially on a hot day.


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