Strawberry Lemonade Bars

Written, Made & Photographed by the Creators of the Point

I'm not going to lie, the first time I made these bars, they were a tad too tart. We actually couldn't finish them (let alone get one piece down).

I tweaked the recipe and now the tartness is the perfect level. The strawberries, powdered sugar, and sugar cookie crust even out the tart lemons. This is a great dessert to bring to a BBQ!

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Strawberry Lemonade Bars

Prep Time: 15 minutes	Cook Time: 35-45 minutes	Total time: 50 minutes to 1 hour
Cuisine: American​	Special Tools: Food Processor or Blender	Course: Dessert

Ingredients:

For the Sugar Cookie Crust:

• 1/2 cup butter at room temp

• 1/4 cup sugar

• 1 1/2 cup flour

• 1/4 teaspoon salt

For the Filling:

• 1/2 cup fresh lemon juice 2-3 lemons

• Zest of 1 lemon

• 1 cup strawberries chopped

• 1 1/2 cup sugar

• 4 large eggs

• 1/4 cup flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar to top

Instructions:

1. Preheat your oven to 350°F. Prepare a 9×13 baking sheet with nonstick cooking spray and a piece of parchment paper. Make sure the parchment paper is large enough to hang over on two opposite sides to act as handles to pull the finished bars out.

2. In a medium bowl of an electric mixer (or with a hand mixer) beat 1/2 cup butter and 1/4 cup sugar until light and fluffy.

3. Add 1 1/2 cup flour and 1/4 teaspoon salt. Mix until a sandy, crumbly dough forms. You want it to be able to stick together when you grab a fist of it, but not when it is just mixed in the bowl.

4. Transfer the crust dough into your prepared baking sheet. Gently press down on it to spread it into an even layer. Bake for 15 minutes, or until lightly golden around the edges.

5. While your crust is baking, begin on the filling. Using a food processor or blender, combine the 1/2 cup lemon juice, lemon zest, 1 cup chopped strawberries and 1 1/2 cup sugar. Blend until smooth.

Add 4 eggs and once again blend until smooth.

6. Finally, add dry ingredients: 1/4 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Blend until smooth and completely combined.

7. Once the crust is done baking, remove from your oven. Pour the strawberry mixture directly onto the warm crust. Place back into the oven and bake for an additional 25-30 minutes, or until the entire lemon layer has set and become dry and golden. When you shake the pan slightly, you want the liquid layer to have solidified into more of a Jell-O and less of a liquid.

8. Once baked, remove from oven and cool completely.

I let mine rest on the counter for about 1 hour and then moved it to the fridge to finish cooling.

9. Cut into squares and top with powdered sugar. Enjoy!