Lemon Strawberry Squares Food

STRAWBERRY LEMONADE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
• For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
• Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!

STRAWBERRY LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.

STRAWBERRY LEMON CHEESECAKE BARS

Steps:

• For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
• Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
• For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
• Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
• Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

LEMON SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
• For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
• Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

LEMON STRAWBERRY SQUARES

Steps:

• Crust -- Melt the butter (I just melted mine in the microwave for 1 minute) and mix with the crushed graham crackers crumbs (I bought them already ground, or you can grind your own) and the sugar. Mix well and press in the bottom of a 13x9" pan. Even though there is butter in the crust, I still spray with a non stick spray such as Pam, to make sure it doesn't stick. Press the crust down well (just on the bottom, no sides).
• Layer 1 -- Beat the softened cream cheese, sugar, and milk until smooth and creamy. If you want more flavor 1/2 teaspoon lemon zest can be added at this point but is not necessary. Spread over the graham cracker crust and smooth out so it is nice and even.
• Layer 2 -- Mix the 2 3/4 cup cold milk with the pudding mix and whisk well until it is all incorporated and the pudding begins to thicken. Pour over the cream cheese mixture. Again smooth out, so it is nice and even. Refrigerate for 10-15 minutes just until the pudding begins to set.
• Layer 3 -- Topping. Spread the cool whip over pudding mix, again smoothing it out. Cover well with plastic wrap and refrigerate 4-24 hours.
• Garnish and Serve -- Cut in pretty squares and garnish. I like to use a lemon slice cut in half and a strawberry both dipped in sugar and a mint sprig.
• A light summer dessert! ENJOY.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• MIX graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13x9-inch baking pan.
• BEAT cream cheese, 1/4 cup sugar and 1/4 cup milk until well blended. Spread over crust.
• Pour 2-3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Cover with whipped topping. Refrigerate 4 hours or overnight.