This recipe came from K&K Test Kitchen. My bars did not come out nearly as pink as the ones on K&K blog, but they were pretty good. I am a fan of lemon bars but I may have added a little more to get the “lemon bar” texture for next time.
- 1 cup lemon juice
- 2-3 tsp lemon zest
- 1/2 strawberry puree
- 1 1/4 cup sugar
- 4 large eggs
- 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350F and prepare a 9×13-inch baking pan. In a standard mixer, cream together sugar and butter, until smooth and fluffy. Reduce to a low speed, and gradually beat in flour and salt until mixture is crumbly. Press into an even layer in the greased pan. Bake for about 17 minutes, until set at the edges.
Puree the strawberries (about 3/4 cup to make 1/2 cup). Pour in the standard mixer with the lemon juice, lemon zest, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the crust. Return pan to oven and bake for 23-26 minutes, until the filling is set. Sprinkle the bars with some powdered sugar.