Sweet and tangy sums up these fresh strawberry lemon bars. "Pretty in pink", these bars are a sublime twist on the classic.
Author: Seasonal Muse
Serves: 16 bars
Ingredients
CRUST:
1 cup flour (I used sprouted spelt flour)
¼ cup powdered sugar
2 tablespoons cornstarch
⅛ teaspoon salt
¼ cup unsalted butter, chilled and diced
2 tablespoons canola oil
Cooking spray
STRAWBERRY LEMON FILLING:
2 cups fresh strawberries
⅓ cup flour
2 TBS cornstarch
1 cup sugar
⅓ cup fresh lemon juice
⅛ teaspoon salt
4 large eggs, lightly beaten
powdered sugar for dusting
4 berries reserved for garnish
Instructions
Preheat oven to 350°.
Prepare crust: lightly spoon 1 cup flour into measuring cup; level with a knife. Combine flour, powdered sugar, cornstarch and salt in the bowl of a food processor; pulse to combine. Add butter and oil; pulse until mixture resembles sand. Lightly press mixture into the bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.
Prepare strawberry puree: wipe food processor bowl clean. Place berries in processor; process until smooth. Over a bowl, strain strawberry puree through a fine strainer (sieve) pressing on solids; seeds will remain - discard.
Prepare filling; lightly spoon ⅓ cup flour into a measuring cup; level with a knife. In large bowl add flour and Add 2 Tbs. cornstarch, whisk lightly to combine. Add strawberry puree, granulated sugar, lemon juice, and ⅛ teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 25 minutes or until set.
Cool completely on a wire rack. Refrigerate at least 2 hours before slicing. Before serving, dust with powdered sugar, and top with a sliced strawberry. Refrigerator any left-overs.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/strawberry-lemon-bars/