When I first saw these bars I was really excited to try them. I love strawberries in baked goods.
I'm not going to lie though - I was a little disappointed in these.
Don't get me wrong, they are tasty. And...they certainly look pretty.
I just had it in my head that they were going to taste strawberry-y.
They didn't.
They were very lemony. VERY.
So this was more like a delicious lemon bar than a delicious strawberry lemon bar.
Strawberry Lemonade Bars
(From K & K Test Kitchen )
Ingredients
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
Filling
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
Filling
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
pinch salt
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
pinch salt
Directions
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 15 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 20-30 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).
Sprinkle the bars with some powdered sugar (if desired). Cool completely before slicing and use a damp knife to ensure clean slices.
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 15 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 20-30 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).
Sprinkle the bars with some powdered sugar (if desired). Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
If you try these I hope you let us know what you think. Maybe you will get a more strawberry taste out of them.
I definitely LOVE the idea of these bars. I am thinking maybe a little experimentation with the lemon - strawberry ratio will yield me a more strawberry flavor.
They are very pink though and were a hit at Valentine's Day.
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