When life gives you lemons…
This week has been a very disappointing. Tony and I were scheduled to go to Pine Springs Summer Camp for the week. However, due to the drought and fire danger camp was cancelled for our week. We are so sad. We look forward to being with the kids for the whole year. But we also know that the best decision was made for the safety of everyone involved.
So life gave me lemons this week, so I decided to make something yummy! I found this recipe through Pinterest. If you have not tried Pinterest, you should! But I am warning you…it is addicting.
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| Strawberry Lemonade Bars |
Strawberry Lemonade Bars
From Baking Bites
Crust
1/4 cup sugar
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
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. I used a blender.
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).
Sprinkle the bars with some powdered sugar. 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.
From Baking Bites
Crust
1/4 cup sugar
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
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. I used a blender.
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).
Sprinkle the bars with some powdered sugar. 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.
These look super yummy Shelley! Your aunt Peggy told me to look you up and I am so glad I did!. You are my kinda gal. Crafty and all!
ReplyDeleteHow many lemons did you use to get a cup of fresh lemon juice?
ReplyDeleteMaking these right now. I'm pregnant and craving! Thanks for the recipe!
ReplyDeleteMy daughter and I made these today, got us in the mood for summer. Something about lemons says summer to us. We used bottled lemon juice because that's what I had on hand, delicious. Out of this world yummy, the strawberry flavor was perfect! Thanks for sharing.
ReplyDeleteThese sound good. I was wondering for anyone who made these, 1 cup of lemon juice seems like a lot and in the picture they seem extra gooey. I have made lemon bars before, homemade and from a box mix and I know they are a little gooey but was wondering what everyone else thought about how they turned out? I was also thinking that if I made this I might try doubling the recipe and using one part strawberry and one part rhubarb. I would have to cook the rhubarb down a bit before pureeing, but I bet they would be good and you would have twice as much to enjoy!
ReplyDeleteYou could probably use less lemon juice. I like lots of lemon flavor. They were not two gooey. They held together well. I need to make them again...real soon. They are so yummy. Nothing yells summer like lemon and strawberry. I am not certain about the rhubarb...let me know how they turn out. Love me some rhubarb also.
ReplyDelete