I am a maniac when it comes to printing out recipes to try. I wish you could (maybe not) see my surroundings. My desk is almost always littered with recipes that I’ve printed or dog eared in a magazine. There are several thick, three inch binders on the floor full of recipes-most I’ve tried and admittedly, some I haven’t. See, this is why I needed projects like COOKBOOKMANIA! and The Kitchen Notebook-to account for my apparent habit/addiction.
It seems that there are more recipes to try than there are weeks in a year. Hmmm.
Anyway, this is one of those recipes-I printed it off of the Baking Bites blog over a year ago, and it has been waiting ever since. It was worth the wait!!!!
This is summer in a small mouthful-tart and sweet, cool and refreshing. A perfect pink for a bridal or baby shower. Make sure to make a parchment or aluminum foil “sling” so that getting the bars out won’t be such a hassle-and be sure to spray it GOOD with non stick cooking spray (sides and bottom) before putting in the crust. Also, be sure to wipe your knife with a paper towel and rinse with hot water before each cut you make so that they come out clean. Store these in the fridge in an airtight container.
***I halved the recipe and made this in an 8×8 pan-it worked out great! My bars baked for a full 30 minutes.
Strawberry Lemonade Bars 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 (I omitted this)
1/2 cup pureed strawberries (about 3/4 cup berries)
1-1/4 cups sugar (I needed just a sprinkling more of 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.
Makes 24 bars.