Strawberry-Lemon Bars

 

¾ cup butter, softened to room temperature

½ cup confectioners’ sugar

2 cups all-purpose flour

¼ tsp. salt

 

1 cup fresh lemon juice

3 T. lemon zest

¾ cup chopped fresh strawberries

1 ¾ cups granulated sugar

6 large eggs

 

½ cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

 

Confectioners’ sugar

Chopped strawberries

Pinch of sugar

Fresh mint leaves

 

Preheat oven to 325°F. Spray the bottom and sides of a 9-by-13-inch pan lightly with cooking spray. Take a sheet of parchment paper longer than the pan and press it lengthwise onto the bottom. Crumpling the paper and smoothing it out before fitting it into the pan can help. There should be enough parchment hanging over the edges to easily lift the dessert from the pan. Make the crust: Using a stand mixer or a medium bowl and a hand mixer, cream the butter and sugar together until fluffy. Add flour and salt, and mix just until the dough comes together. Scoop the mixture into the pan and gently press it into an even layer. (A little flour on your fingers helps.) Bake for 25 to 30 minutes, just until it turns golden brown. Set the crust aside to cool. Reduce oven to 300°F. Make the filling: Combine lemon juice, zest, strawberries, and sugar in a blender and blend until smooth. Add an egg, blend until smooth, then repeat with each egg, making sure each is incorporated before you add the next. Add flour, baking powder, and salt, and blend until smooth. Pour the filling onto the shortbread crust and bake for about 40 minutes or until the center of the filling is set. Cool completely, then chill in the refrigerator for at least 4 hours. To serve: Use the parchment to lift the dessert onto a cutting board. Using a sharp knife (and a ruler if you really want to be precise), cut into 12 or 24 squares and arrange the bars on a platter. Dust with confectioners’ sugar. Toss chopped berries in a small amount of sugar. Garnish each bar with chopped berries and mint leaves.