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Strawberry lemonade bars

Name: Strawberry lemonade bars
Prep time: 1 hrs 35 mins
Cook time: 1 hrs 10 mins
Yield: 24
Cuisine: american
Ingredients: 1 3/4 cup all-purpose flour, plus 3 tablespoons, divided; 1/4 cup cornstarch; 2/3 powdered sugar, plus more for dusting; 1 1/2 tsp salt; 16 tbsp unsalted butter, cold, cut into small cubes; Nonstick cooking spray, for greasing; 4 large eggs, beaten; 1 1/3 cup granulated sugar; 1 1/3 cup ripe fresh strawberries; 2 tbsp lemon zest; 2/3 cup fresh lemon juice; 1/3 cup whole milk

Tangy, sweet, and oh-so-refreshing, these bars are a burst of sunshine in every bite! With a zesty strawberry lemonade filling and a buttery crust, these bars are the perfect balance of tart and sweet. Topped with a dusting of powdered sugar, they're a delightful treat that's perfect for picnics, potlucks, or just enjoying on a lazy afternoon.

Serves

Cost per
serving

$0.00

Prep time

1 hr 35 mins

Cook time

1 hr 10 mins

Great Value All-Purpose Enriched Flour, 5LB Bag Argo Cornstarch 100% Cornstarch Gluten free Great Value Confectioners Powdered Sugar, 32 oz Morton Salt Sea Salt, Fine, 4.4 Ounce Vermont Creamery Cultured Stick Butter Unsalted, 8 oz, 2 Sticks PAM Original Cooking Spray, Canola Oil Nonstick Cooking & Baking Spray, 10 oz, 2 Count Great Value Cage Free Large White Eggs, 12 Count C&H Premium Pure Cane Granulated Sugar, 1 lb Box Fresh Strawberries, 1 lb Container Fresh Seedless Lemons, 1 lb Bag Great Value Lemon Juice, 15 fl oz Great Value Milk Whole Vitamin D Half Gallon Plastic Jug

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Preheat the oven to 350°F (180°C). Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray.

Step 2

In a large bowl, combine 1 3/4 cups of flour, the cornstarch, powdered sugar, salt, and butter. Using two forks, mash butter into the dry ingredients until it is fully incorporated.

Step 3

Pour the mixture into the prepared pan and pack it down firmly against the bottom and about 1/2 inch (1 1/4 cm) up the sides. Refrigerate the crust for 30 minutes,

Step 4

Bake the crust for 20-25 minutes, or until it develops a light golden brown color. Remove from the oven and let cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).

Step 5

In a separate large bowl, whisk together the eggs, granulated sugar, and remaining 3 tablespoons of flour.

Step 6

In a blender, combine strawberries, lemon zest, lemon juice, and milk and blend until well-combined.

Step 7

Pour the strawberry mixture into the egg mixture and whisk well. Pour the filling over the partially baked crust and immediately put the pan into the oven.

Step 8

Bake for 45 minutes, or until the filling doesn't jiggle when you shake the pan (times and temperatures may vary). Remove from the oven and let cool for 30-45 minutes.