Strawberrylemonadebars Recipes

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 350 degrees.
• Lighly great a 9x13 in pan.
• Crust: Cream together sugar and butter, then gradually beat in flour and salt until crumbly.
• Pour into prepared pan and press into an even layer. Bake for 17 minutes until edges are set.
• Filing: Combine lemon juice, lemon zest, strawberry puree, sugar, and eggs and beat until smooth. Add in flour, baking powder and salt.
• Pour filling over hot crust. Return to the oven and bake for 23-26 minutes until the filling is set. A light brownish colored crust may form on top of the filling.
• Sprinkle with powdered sugar.
• Cool completely before slicing.
• Cut with a damp knife for clean slices.
• Store in the refrigerator.

STRAWBERRY LEMONADE BARS

Steps:

• Preheat oven to 350°F Lightly grease a 9×13-inch baking pan (or use the Baker's Edge pan, if you have one).
• Begin by making the crust.
• In a large bowl, cream together 1/4c sugar and 1/2c butter, until smooth and fluffy. Working at a low speed, gradually beat in 1 1/2c flour and 1/4t salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
• While the crust bakes, prepare the filling.
• In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
• Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored "crust" on top from the sugar in the custard - nothing to worry about).
• Cool completely before slicing and use a damp knife to ensure clean slices.
• Store bars in the refrigerator, especially on a hot day.
• Makes 24 bars.

STRAWBERRY LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.

STRAWBERRY-LIME BARS

Steps:

• Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.