Strawberry Lemonade Bars

As I mentioned on Monday, my mom gave me some strawberries. Well my mother-in-law also brought me some which was wonderful! So now we could enjoy the strawberries by themselves and bake with them too! These Strawberry Lemonade Bars are like summer in dessert form! So refreshing and sweet at the same time! This would be perfect for a summer cookout, or even a shower or gender reveal party with their pretty pink color. What is your favorite strawberry recipe ?

Strawberry Lemonade Bars
Source: Baking Bites
Makes 24 Bars

Ingredients:
For the Crust:
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp. salt

For the Filling:
1 cup fresh squeezed lemon juice (from approx. 3 lemons)
2 tsp. lemon zest
1/2 cup strawberry puree (from approx. 1 cup berries)
1 1/2 cups granulated sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Confectioner’s sugar for dusting

Directions:
Preheat oven to 350 degrees. Line a 9 x 13 pan with aluminum foil and spray with cooking spray, set aside.

For the Crust:
In the bowl of a stand mixer, add the sugar and butter and beat until incorporated. Add in the flour & salt and beat on low until mixture is crumbly. Press into the prepared pan in an even layer. Bake for approximately 17 minutes, until very lightly golden. Remove from oven.

For the Filling:
Puree the strawberries in a food processor or blender.

In the bowl of a stand mixer add the lemon juice, lemon zest, strawberry puree, sugar, & eggs. Beat until incorporated. Add in flour, baking powder, & salt and beat until completely smooth. (Alternatively you can do all of this in a food processor).

For the Bars:
Pour the strawberry filling over top of the hot crust once it has baked and spread evenly. Bake for approximately 23-26 minutes, until filling is set. There will be a sort of “crust’ on top.

Remove from oven and let cool completely. Pull out using the foil  and lay on a flat surface. Dust lightly with confectioner’s sugar and then carefully cut into squares using a damp knife, taking care not to cut the aluminum foil. Store in the refrigerator.

Notes:
Can easily halve this recipe and bake in a 8 x 8 baking pan, all directions are the same.