Since the snow 'round these parts is nonexistent and the chances for snowboarding again this season shrinks by the day, I find myself yearning for summer once again. Since lounging by pool is slightly out of the question, I have to find other avenues to experience summer at its finest.
So.... food! Nothing tastes more like summer than these strawberry lemonade bars, via Playing House. I've been meaning to make these for a while (the recipe page indicated I printed this page back in June...), but clearly never quite got around to it. When my dad visited last weekend with a bag of frozen pureed strawberries from last summer, I knew just what to do with them.
These bars are delicious, a perfect compliment between sweet and sour. Winter or summer, they're tasty any time of year. Next time, it would be fun to substitute other fruit instead. I'm thinking I'll try raspberry first!
1/4 c. sugar
1/2 c. butter, room temp
1 1/2 c. flour
1/4 tsp. salt
1 c. lemon juice
1 tsp. lemon extract OR 2 tsp. lemon zest
1/2 c. pureed strawberries
1 1/4 c. sugar
4 large eggs
1/4 c. flour
1/2 tsp. baking powder
powdered sugar (optional)
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish. Set aside.
In a medium bowl, cream butter and 1/4 c. sugar together until smooth and fluffy. Working at a low speed, gradually add 1 1/2 c. flour and salt until mixture is crumbly. Pour into baking dish and press into an even layer. Bake for approximately 15 minutes, until edges are slightly browned.
Meanwhile, make the filling. In a blender or food processor, add lemon juice, lemon extract, strawberry puree, sugar and eggs. Process until smooth. Add flour, baking powder and salt. Pulse until smooth.
When the crust has finished baking, gently pour filling over the hot crust. Return dish to the oven and continue baking for an additional 23 to 26 minutes, or until filling is set.
Cool completely. Slice into 24 pieces with a damp knife to ensure clean cutting) Dust with powdered sugar before serving, if desired.