Strawberry-Lemonade Bars with Shortbread Crust

Updated at: Sun, 24 Sep 2023 23:41:33 GMT

Step 1

Prep dish & ingredients Preheat oven to 350℉ with a rack in the center. Grease a 9x13-inch baking dish with nonstick cooking spray. Line bottom and sides of dish with aluminum foil, leaving some hanging over sides. Place 16 tablespoons butter in a medium microwave-safe bowl; microwave in 30-second increments until melted. Using a rolling pin or meat mallet, crush all the strawberries into a coarse powder.

Step 2

Bake shortbread crust In a large bowl, whisk together 2 cups flour, ½ cup granulated sugar, and 1 teaspoon salt. Stir in melted butter until combined. Transfer to prepared dish; press into an even layer. Bake on center oven rack until golden brown, rotating dish halfway through cooking time, 20–25 minutes. Remove crust from oven and set aside for step 4; reduce oven temperature to 325℉.

Step 3

Make filling Into a liquid measuring cup, finely grate 2 tablespoons lemon zest and squeeze ½ cup lemon juice. In a large bowl, whisk together 2 cups granulated sugar, 6 tablespoons flour, and ½ teaspoon salt. Whisk in lemon juice and zest, all but 2 tablespoons of the strawberry powder, 6 large eggs, and 8 more tablespoons melted butter until smooth.

Step 4

Bake filling Pour filling over warm crust. Bake on center oven rack until center is mostly set and no longer jiggles, 22–26 minutes. Let bars cool completely in dish at room temperature, about 2 hours (optionally, chill for another hour in fridge before serving).

Step 5

Finish & serve Use overhanging foil to lift bars out of dish and transfer to a cutting board. Dust with confectioners’ sugar and sprinkle with remaining strawberry powder. Cut strawberry-lemonade bars into squares before serving. Enjoy!

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