When I was choosing which treats to make for each month of my Dessert Party last weekend, June was easy. (Confused about what I’m talking about? The full post about the party is here.) When it is a hot and humid NYC day, I’d give almost anything for a cold and tangy drink. I spend more money on Starbucks Passion/Iced Tea Lemonades then I’d like to admit. That being said, I loved the idea of putting my favorite summer drink into a bar.
After perusing a few recipes I chose this wonderful one from Baking Bites. I loved the bright pink color achieved from pureeing the strawberries and mixing them right into the lemon. I have baked a bar using her crust before, (remember these?) and it is a keeper. These were one of the few things I made in advance, and these chilled in the fridge for 2 days before the party. The crust didn’t get soggy and I think they still were perfect! I recommend these straight out of the fridge for that lemonade-esque affect. June is almost over, but I’m keeping this recipe around. They’d be great with raspberry too I bet!
Strawberry Lemonade Bars
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.
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 . 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.
Source: Baking Bites