Strawberry Lemon Bars
These Strawberry Lemon Bars are a delightful combination of sweet and tart. A buttery, shortbread-like crust is topped with a vibrant, creamy lemon custard infused with fresh strawberry puree. The result is a refreshing and visually appealing dessert perfect for any occasion.
Ingredients:
Crust Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, melted | 1 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| All-purpose flour | 2 cups plus 2 tablespoons |
Filling Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh strawberries, hulled and quartered | 1 lb |
| Granulated sugar | 2/3 cup + 1/3 cup (divided) |
| Whole eggs | 2 |
| Egg yolks | 4 |
| Cornstarch | 2 tablespoons |
| Lemon zest | 1 lemon |
| Fresh lemon juice | 2/3 cup (approx. 4 lemons) |
| Optional: Freeze-dried strawberry powder | As desired for color |
Instructions:
- Prepare the Oven and Pan: Preheat the oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper.
- Make the Crust: In a mixing bowl, combine the melted butter, granulated sugar, vanilla extract, and kosher salt. Gradually add the flour, mixing until just combined.
- Press and Bake the Crust: Press the crust mixture evenly into the prepared pan, ensuring it reaches all corners. Bake for 20-25 minutes, or until lightly golden.
- Increase Oven Temperature: Raise the oven temperature to 350°F (175°C).
- Cook the Strawberries: In a saucepan over medium-low heat, combine the strawberries and 1/3 cup of granulated sugar. Cook until the strawberries are soft, about 10-12 minutes. Stir in the cornstarch and cook for 1 minute on low heat.
- Blend the Strawberries: Remove the strawberry mixture from the heat and blend using an immersion blender until smooth. Set aside.
- Make the Lemon Custard: In a mixing bowl, whisk together the remaining 2/3 cup of granulated sugar, eggs, egg yolks, lemon juice, and lemon zest.
- Thicken the Custard: Transfer the lemon mixture to a saucepan over medium-low heat. Stir continuously with a rubber spatula until the custard thickens, about 6-8 minutes.
- Combine Strawberry Puree: Once the custard has thickened, add the strawberry puree and mix until well combined. Remove from heat.
- Add Optional Strawberry Powder: If desired, add ground freeze-dried strawberry powder to enhance the color.
- Pour and Bake the Filling: Pour the strawberry lemon filling over the pre-baked crust. Bake at 350°F (175°C) for 15 minutes, or until the custard is set.
- Cool and Serve: Let the bars cool completely for at least one hour before cutting. Dust with powdered sugar, cut into squares, and enjoy!
