Strawberry Lemonade Or Blueberry Bars Recipes

STRAWBERRY-LEMONADE SUGAR COOKIE SHEET-PAN BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.
• Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
• When ready to serve, in medium bowl, beat lemon curd and whipped topping with spoon until blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in refrigerator.

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!

STRAWBERRY LEMONADE BARS

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Add the sugars and whisk to combine.
• And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
• Set a heaping 3/4 cup crumble mixture aside.
• Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
• In a medium bowl, add the egg, Greek yogurt, sugar, lemon juice, vanilla, and whisk to combine or beat with a handheld electric mixer until smooth.
• Add the flour and whisk to combine or beat with a handheld electric mixer until smooth.
• Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
• In a separate medium bowl, add all filling ingredients except flour and toss to combine.
• Evaluate mixture and if it's very thin, runny, soupy, or liquidy, add up to 2 tablespoons flour to help thicken it. If using fresh berries, you may not need any flour. Because I used half fresh and half frozen berries, I needed 2 tablespoons flour because my mixture was thin and soupy.
• Evenly distribute strawberry mixture over the filling, smoothing it lightly with a spatula.
• Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
• Bake for about 60 to 75 minutes (place pan on a cookie sheet for insurance against overflow if your pan is quite full), or until edges are bubbling quite vigorously and there's some bubbling in the center. Crumble topping should appear set and very pale golden.*
• Place pan on a wire rack and allow bars to cool for at least 2 hours (overnight is even better) before slicing and serving. After cooling overnight, I placed pan in the fridge 2 hours before slicing to ensure clean, neat cuts. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart.

FRESH BLUEBERRY STRAWBERRY LEMONADE RECIPE

Steps:

• In a saucepan, bring the 1 cup of water to a boil. Add the sugar and lemon zest, stirring constantly until sugar has dissolved. Set aside. We've made simple syrup!
• Pour the gallon of water into a pitcher and add the lemon juice. Stir well to combine.
• Mix in the simple syrup with the lemon zest, adjusting for taste. Stir well until the simple syrup has been thoroughly mixed. If you like a tarter drink, use less simple syrup.
• In a blender, combine the strawberries and blueberries. Puree until smooth.
• Strain through a fine mesh sieve to remove the seeds and fibrous bits.
• Fill a pitcher about 1/4 of the way with ice, and add berry puree until the pitcher is 1/3 to half full.
• Top off with lemonade.
• Stir well to combine.
• Fill glasses with ice, and pour yourself a nice, refreshing glass of Fresh Blueberry Strawberry Lemonade.

LEMON BLUEBERRY CHEESECAKE BARS RECIPE

Steps:

• Be sure your cream cheese, eggs and sour cream are at room temperature
• Preheat oven to 350 degrees and be sure your oven rack is in the center
• Line a 9x13 inch glass pan with aluminium foil and lightly grease with non-stick cooking spray
• For graham cracker crust, mix together graham cracker crumbs and sugar in bowl
• Stir in melted butter
• Spread mixture in bottom of prepared pan and press down firmly until it covers the bottom of the pan
• Bake for 8 minutes
• For cheesecake filling, beat cream cheese until well softened and smooth in bowl of stand mixer or with an electric hand mixer.
• Add sugar, lemon zest and vanilla extract and beat until combined
• Scrape down the sides of the bowl using rubber spatula and carefully stir in lemon juice and sour cream
• Beat in eggs one at a time, on low speed, then mix in the flour. Be careful not to mix the batter too much after adding the eggs
• Pour the batter into prepared pan over graham cracker crust, then smooth the top with rubber spatula
• Bake at 350 degrees for 40-50 minutes, or until most of the top looks set. (When you give the pan a nudge, there should be a slight wobble in the middle)
• Without removing the pan from the oven, turn off the oven, open the door about 6 inches and allow the cheesecake to sit in the oven for about an hour
• After an hour, remove pan from the oven and let cool until it reaches room temperature
• Cover with clingfilm, and chill in the refrigerator for at least 4 hours
• In a medium saucepan over low-medium heat, add the blueberries, water and sugar
• Allow the mixture to gently boil for about 15 minutes, stirring frequently. Boil until blueberries become soft and sauce slightly thickens
• Remove cheesecake from refrigerator and allow to warm up for about 30 minutes, then cut into squares
• Top with blueberry sauce
• Enjoy!

STRAWBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350F
• Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
• Cream the butter and sugar until fluffy. Beat in the egg.
• When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
• Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
• Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
• Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
• Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
• Spread the glaze over the cooled blondies. Let the glaze set before slicing.

HOMEMADE LEMONADE

Steps:

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, 1 cup sugar and lemon zest strips to a boil (*To make strawberry or blueberry lemonade, add berries here as well).
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. (If berries were added, mash gently before straining to release the juices) Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

STRAWBERRY LEMONADE BARS

Steps:

• Mix the butter, sugar, flour and salt and press the mixture into the bottom of a greased, optionally foil or parchment paper lined, 8 or 9 inch square baking pan.
• Mix the eggs, sour cream, sugar, flour, lemon juice and lemon zest before mixing in the strawberries and pouring into the pan on top of the crust.
• Bake in a preheated 350F/180C oven until the the mixture sets and is just a little jiggly when the pan is lightly shaken, about 30 minutes, before removing from the oven and letting cool completely before transferring to the fridge to chill before slicing.

STRAWBERRY LEMONADE

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

STRAWBERRY LEMONADE

Steps:

• Place your lemonade mix, strawberries and water and blend until smooth.
• Fill a large pitcher with ice, strawberries, lemon slices and mint leaves. Pour in the strawberry lemonade and add Ginger-Ale.

STRAWBERRY LEMONADE (OR BLUEBERRY) BARS

Steps:

• Preheat oven to 375. Spray a 8 inch square baking ban with cooking spray and line with parchment. Combine 3/4 cup oats, flour, sugars and salt until coarsely ground in a food processor. Add the butter and vanilla and pulse to create a crumb. Gradually add in water until dough comes together. Press half of the dough into the pan. Bake until edges are golden brown, about 12 minutes. Remove from oven and let cool slightly. Crumble the rest of the oatmeal-shortbread dough into a mixing bowl and fold in remaining 1/3 cup of oats. In a medium bowl, combine the preserves, lemonade mix, and lemon juice. Add the berries and stir to combine. Spread the filling on the baked crust. Sprinkle withe the remaining dough-oat mixture. Bake until golden brown on top, about 18 - 20 minutes. Cool completely and cut into 9 squares.

STRAWBERRY LEMONADE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
• For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
• Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.

BLUEBERRY LEMON BARS

Steps:

• Preheat the oven to 335° and line the 9x9 pan with parchment paper
• In a mixing bowl, melt the butter by microwaving for 60-90 seconds (depending on the microwave)
• Add the sugar, salt, and vanilla extract to the butter and whisk until the sugar has dissolved
• Sift in flour and whisk until the mixture becomes thick and looks like cookie dough
• Add the dough into the pan and using your hands or a rubber spatula, pat down the dough to an even thickness into the parchment paper. Brush down the sides so the sides don't stick up
• Bake for 20-25 minutes, until shortbread is set
• While the shortbread is in the oven, whisk 3 eggs in a bowl
• Add sugar, flour, and lemon juice separately, making sure to whisk each one in fully before adding the next. The mixture should be smooth after adding the lemon juice
• Add blueberries and mix all together
• When the crust is done, poke holes all over the surface with a fork. This will both prevent the crust from puffing up when baked with the filling and also help the filling stick better to the crust
• Pour the filling on top of the crust and make sure the blueberries are spread evenly
• Bake again for 25-30 minutes, or until the middle of the lemon bar is set and doesn't move when you gently shake the pan
• Cool at room temperature for at least an hour, until it's completely cooled, then cool it in the fridge for at least 2 hours
• Optionally top with powdered sugar, then cut into 9 pieces and enjoy!