Monday, February 13, 2012

Strawberry Lemonade Bars

Tomorrow Meg is bringing me a CD with all the photos from the other night, so I promise more photos of the event are coming soon. (Since my camera is STILL being fixed, I didn't get to take any pictures, good thing Meg was on it!!)
Tonight I am going to see "The Vow" with the Junior League girls. I am sooo excited! Of course we had to make it a girls night, since none of our husbands would agree to see it with us, haha! I think it is more fun with girls anyway. I love Rachel McAdams, so hopefully it will be great. I will let you know...

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, softened
1 1/2 cups flour
1/4 tsp salt

Filling
1 cup fresh squeezed lemon juice
Zest of 1 whole lemon (2-3 tsp)
1/2 cup pureed  strawberries (about 3/4 cup whole strawberries)
1 1/4 cups sugar
4 eggs
1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350
Squeeze lemon juice.
Zest a whole Lemon....you may want to zest before you squeeze, unless you have several extra lemons on hand like me. I hope you have a Microplane zester, they are the best!!!
With paddle attachment, cream butter and sugar together in a electric mixer.

Add flour and salt and mix until crumbly. You are supposed to do this gradually, but I was in a hurry....
Scrape the sides and bottom of the bowl and then mix again.
Grease a 9x13 inch baking dish. Press the crust into the bottom of the pan.
Bake for 17 minutes.
Place strawberries, lemon zest and lemon juice in a food processor.
Blend until smooth.
You are supposed to mix the whole filling mixture in a cuisnart, but I only have a mini one. So I had to pour the strawberry mixture into my kitchen aid (I switched to the whisk attachment after this photo.)
Add eggs and sugar, mix until smooth.
Then add flour, baking powder and salt. Blend until smooth.
Sorry I missed a few photos...Pour the filling on top of the crust and bake for 23-26 minutes (make sure the filling is set). Then cool completely before slicing.
We removed the whole thing from the baking sheet and used heart cookie cutters to cut them into heart shapes.
Sprinkle with powdered sugar. Keep them refrigerated until you are ready to serve.
I have always LOVED lemon bars, so these were one of my favorites of the evening. I think they are so pretty!

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