Strawberry Lemon Bars
 
 
Author:
Recipe type: Dessert
Ingredients
  • Crust
  • 1 ½ cups flour
  • ½ cup oats (I used quick cooking)
  • ½ cup powdered sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla powder * -or- 1 teaspoon Vanilla Extract
  • 2 sticks of cold butter
  • Lemon Filling
  • 1 ¼ cup sliced strawberries
  • ⅓ cup sugar
  • 4 large eggs
  • 1 cup sugar
  • 3 tablespoons flour
  • Zest from 3 Meyer Lemons
  • ⅔ cup strained Meyer lemon juice (roughly 3 lemons)
Instructions
  1. Line a 13 x 9 pan with parchment paper. Go up about an inch or so above all sides.
  2. In a food processor: add flour, oats, powdered sugar, salt, and vanilla powder*. Pulse to fully combine. Cut butter into smaller cubes and add to mixture. Pulse until butter is broken up and comes together. The dough will look like sand with pea-sized butter pieces within.
  3. Place dough in parchment lined pan. Use your fingers to press dough evenly into the pan. Put pan in freezer for 30 minutes while you prepare the other ingredients.
  4. Pre-heat oven to 350 degrees.
  5. In a small bowl, combine strawberries and sugar. Set aside. Toss every 10 minutes or so. This will help develop a strawberry syrup from the strawberries.
  6. Lemon Filling:
  7. In a stand up mixer using the whisk attachment, combine eggs, sugar, flour, and lemon zest. Add lemon juice and fully mix to combine.
  8. Don’t forget to toss your strawberries J
  9. Pull crust from freezer and bake for 25 minutes, until golden brown. Remove crust from oven. Reduce oven temperature to 325 degrees.
  10. Place strawberries (not the juice) of top of the crust. Pour leftover strawberry juice into your lemon filling mixture. Whisk to fully combine. Pour lemon filling over the strawberries.
  11. Bake another 20-25 minutes, or until center of the lemon bars do not jiggle. Remove from oven and allow to cool completely. Cut into bars. Eat as is or dust with powdered sugar.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/05/strawberry-lemon-bars/