Strawberry Lemonade Bars
When I was choosing which treats to make for each month of my Dessert Party last weekend, June was easy. (Confused about what I’m talking about? The full post about the party is here.) When it is a hot and humid NYC day, I’d give almost anything for a cold and tangy drink. I spend more money on Starbucks Passion/Iced Tea Lemonades then I’d like to admit. That being said, I loved the idea of putting my favorite summer drink into a bar.
After perusing a few recipes I chose this wonderful one from Baking Bites. I loved the bright pink color achieved from pureeing the strawberries and mixing them right into the lemon. I have baked a bar using her crust before, (remember these?) and it is a keeper. These were one of the few things I made in advance, and these chilled in the fridge for 2 days before the party. The crust didn’t get soggy and I think they still were perfect! I recommend these straight out of the fridge for that lemonade-esque affect. June is almost over, but I’m keeping this recipe around. They’d be great with raspberry too I bet!
Strawberry Lemonade Bars
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F.
Lightly grease a 9×13-inch baking pan.
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and 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 .
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.
Source: Baking Bites
Oh yay! I was hoping you would post these soon so I could try them for myself :-)
Wonderful recipe Audra..I love how mouthwatering it looks!Yum!
wow this is new for me!!! looks colorful and delicious!!
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Looks so yummy. I must try these. Thanks for sharing.
I love strawberry lemonade! These sound delicious! I love the bright pink color too!
I saw these in my google reader and had to jump over to Foodbuzz so I could buzz them! They look so yummy and colorful! Perfect for summer :)
Oooo, these sound so good and so Summery! Definite buzz and definite make! :-D
I love the colors of these bars! I agree, perfect treat for a hot summer day!
These are lovely. I am scheming to make a low carb version already!
I love everything about these bars! The color, the flavors, the texture… They sound totally yummy!
So so pretty, and im certain taste just as wonderful as they look :) would loveee to try one of these little gems, any spare? :)
These look like a wonderfully refreshing treat; I love how the color pops so brightly!
I am in the process of making these bars and having problems with the crust. I had to double the crust recipe to fill the 9×13 inch pan. I was wondering how thick the crust should be. I am using frozen strawberries for the filling. I have a brother who can’t eat chocolate and I thought these would be perfect for him. Thanks for posting this recipe. Looking forward to more recipes.
Just wanted to say I just finished making the filling and I’ve never tasted anything so tasty. I will be making these over and over. Thanks a bunch.
I just made these last nite they didnt come out that rich deep pink color though, yet they taste great. I used all the measurements, but my roomate said he cant taste the strawberry as much a little bit but not much. I was wondering was it only suppose to be 1/2 cup of strawberry puree? Or could you add more etc. I can taste the strawberry but would like to taste it a little more, the lemon is the more dominating flavor. Any suggestions?
Ramona-I am glad they turned out. I am sorry I wasn’t able to respond in time with the crust question- sounds like it worked out!
A.- I don’t think these are meant to have an overwhelming strawberry flavor, but more if a subtle one like actual strawberry lemonade. Maybe put a little less lemon zest? Also ripe strawberries will make them taste stronger and look brighter!
Thanks a bunch! it makes sense and I was just curiuos, i loved them regardless. I would love if these were a pie. I want to try that as well. I love strawberry lemonade and these will be a regular if I can help it. Thanks again!
i wish summer would be here!
Mamma pajama. YUMM!!!!
I just made these a couple days ago to take to a party. The recipe was super-easy, and they were a huge hit. A couple people asked for the recipe, and I emailed them a link to your site. Thanks for all the great recipes. This is definitely my go-to place any time I need to make a dessert.
These look sooo good. I have put them on my to-do list :-)