July 8, 2019

Berry Lemonade Bars

This recipe came from the now defunct Cooking Light magazine. I made these for a treat when my family came to visit, and they were quite popular with the adults. The children opted for ice cream sandwiches, which left the last two bars as the perfect bedtime snack for Dave and me.

Berry Lemonade Bars
3 oz. all-purpose flour
1.5 oz. white whole-wheat flour
1/4 cup powdered sugar
2 Tbsp. cornstarch
2 tsp. lemon zest
1/8 tsp. salt
1/4 cup unsalted butter, diced and chilled
2 Tbsp. canola oil
6 oz. fresh strawberries
1.5 oz. all-purpose flour
1 1/3 cups sugar
1/4 cup fresh lemon juice
1/8 tsp. salt
4 large eggs, lightly beaten
2 Tbsp. powdered sugar

Preheat oven to 350°F. To prepare crust, combine all ingredients except butter and oil in a food processor. Add butter and oil, and pulse until the mixture resembles sand. Pour the mixture into an 8-inch greased pan. Press down into bottom of pan, and bake for 20 minutes.

Meanwhile, puree berries. Strain, and discard solids. Measure out 1/2 cup of fruit puree, and use that for the filling. In a bowl, whisk together all ingredients until combined. Pour onto the hot crust, and bake 23 minutes or just until set. Cool completely on a wire rack, and then chill at least 2 hours before slicing. Sprinkle with powdered sugar immediately before serving.

Makes 9 generous servings or 16 dainty ones.

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