Makes 24 bars in a 9 x 13 pan. This is a wonderful variation on traditional lemon bars. You can make this tangy dessert any time, using your own frozen strawberries if fresh aren’t available.
2 cups flour
2 –3 teaspoons lemon zest
½ cup powdered sugar
2 tablespoons cornstarch
¼ teaspoons salt
¾ cup butter, softened Filling:
1 cup fresh lemon juice (4–6 lemons)
1/2 cup fresh (or frozen) strawberries, pureed in blender (about 3/4 c whole berries)
1 3/4 cups sugar
4 large eggs, slightly beaten
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350˚F.
Prepare the lemon zest and juice: Depending on the size of the lemons, you’ll need 4-6 lemons for 1 cup of juice. Before squeezing the juice, wash your lemons and scrape off the zest. You can use a vegetable peeler, knife or zester to peel off the outer, colored rind. Use only the colored part, as the white can be bitter. Mince the rind to make 2-3 teaspoons zest. The zest will be combined with the shortbread crust. Set the lemon juice aside to use for the filling.Combine dry ingredients with lemon zest.
Stir in butter with a fork or pastry blender.
Mix till crumbly. Press into lightly greased 9 x 13 pan to make an even layer.
Bake 17 minutes till edges are golden brown. While crust is baking, make filling. FILLING:
Combine lemon juice, strawberry puree, sugar and eggs. Whisk till smooth. In a separate bowl, mix together flour, baking powder and salt. Add to liquid mixture and whisk it all together.
Pour filling over hot crust. Bake 23-26 minutes till the filling is set.
When cool, sift powdered sugar over the bars. If using fresh strawberries, top with fresh berries, cut in half. Cool completely before slicing. For clean slices, cut with a damp knife.