Strawberry Lemonade Bars Recipe By Tasty 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

Steps:

• Preheat oven to 350 degrees.
• Lighly great a 9x13 in pan.
• Crust: Cream together sugar and butter, then gradually beat in flour and salt until crumbly.
• Pour into prepared pan and press into an even layer. Bake for 17 minutes until edges are set.
• Filing: Combine lemon juice, lemon zest, strawberry puree, sugar, and eggs and beat until smooth. Add in flour, baking powder and salt.
• Pour filling over hot crust. Return to the oven and bake for 23-26 minutes until the filling is set. A light brownish colored crust may form on top of the filling.
• Sprinkle with powdered sugar.
• Cool completely before slicing.
• Cut with a damp knife for clean slices.
• Store in the refrigerator.

STRAWBERRY LEMONADE BARS

Steps:

• Preheat oven to 350°F 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 1/4c sugar and 1/2c butter, until smooth and fluffy. Working at a low speed, gradually beat in 1 1/2c flour and 1/4t 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.

STRAWBERRY LEMONADE

Steps:

• Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
• Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.