These strawberry lemonade bars are tart and sweet and ideal for summer. They taste simply like a glass of strawberry lemonade!
The bars are extremely easy to make and that exquisite watermelon pink shade of the custard/curd garnish is completely characteristic. There is no Jello, no nourishment shading and no other odd fixing added to make the pink tone. It is the consequence of adding naturally pureed strawberries to a sweet-tart lemon curd blend and that's it. These bars have a genuinely generous layer of strawberry lemonade over the covering and not exclusively is the flavor extraordinary – tart and brilliant from the lemon with a warm sweetness from the berries and sugar – yet the surface is, too. The custard is delicate and cuts best after it has cooled totally, despite the fact that it cools down enough to cut neatly without overflowing. It softens in your mouth and truly tastes like strawberry lemonade!
I initially made these strawberry lemonade bars quite a while back, and chose it was the ideal opportunity for some new pictures. I had overlooked how brisk and simple these are to prepare! They have a heavenly shortbread outside layer that is topped with a tart and sweet strawberry lemon custard, at that point heated. A sprinkle of powdered sugar on top includes a little contact of sweetness and makes them extra beautiful. I've made these bars a few times for summer gatherings, and they are constantly a hit!
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INGREDIENTS :
for the crust:
- 1/2 cup butter, room temperature
- 1/4 cup sugar
- 1 1/2 cups flour
- 1/4 teaspoon salt
for the filling:
- 1 cup fresh lemon juice
- 2-3 teaspoons lemon zest
- 3/4 cup chopped strawberries
- 1 1/4 cups sugar
- 4 large eggs
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar
INSTRUCTIONS :
- Preheat the oven to 350. Line a 9 x 13 pan with foil or parchment and spray with cooking spray. In a medium bowl, beat the butter and sugar together, until fluffy. Add the flour and salt and mix until a crumbly dough forms. Pat the mixture into the prepared pan, spreading in an even layer. Bake 15 minutes, or until lightly golden around the edges.
- While the crust is baking, in a blender or food processor, combine the lemon juice, lemon zest, strawberries, and sugar, and blend until smooth. Add the eggs and blend until smooth. Add the flour, baking powder, and salt, and blend until smooth. Pour the mixture onto the hot crust and return to the oven. Bake 22-25 minutes, or until the top looks dry and is just slightly golden. Remove from oven and let cool completely, then sprinkle with powdered sugar.
For more detail : bit.ly/326oJHb
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