Tasty Tuesday: Strawberry Lemonade Bars, (and Husband Fainting)

 I found the recipe here.

This recipe is awesome, and really sweet, so you only want one. Perfect! 

I thought they were the perfect summer treat until I discovered "lemon brownies" which totally beat these. Just sayin. But sshhh, I don't want the strawberry lemonade bars to know I said that. So it's just between you and me, k?

PS. The Mister passed out this morning, falling into the bathroom, knocking the  toilet paper holder off our wall and creating two gashes in the back of his bee-utiful head.  They weren't too big, so I cleaned them with hydrogen peroxide and super glued them together and off he went to school like a man. What a stud.

(I should probably add that I kind of freaked out and called my parents to see if we needed to go to the ER or if he was fine. They calmed me down. Thanks parentals, I obviously still need you in my wanna be grown up life.)

And now, back to the recipe. Enjoy.

Strawberry Lemonade Bars
From Baking Bites

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.