|I didn't take pictures, theirs look amazing!|
I copied the recipe from K&K Test Kitchen and added my notes in pink.
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
1 cup fresh lemon juice - I used probably 1/4 of fresh squeezed lemon juice, then I ran out of lemons, so I just used lemon juice that you buy, it worked just fine.
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries) - I used frozen strawberries, perfect!
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. - I don't have a food processor, so I just used my blender, it did a great job!
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).
Sprinkle the bars with some powdered sugar. 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. - I think next time I'll wait to sprinkle them with powdered sugar until right before serving.
These were so refreshing on a hot summer day!
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