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Strawberry-Lemon Bars<\/p>\nStrawberry-Lemon Bars<\/p>\n
<\/p>\n
\u00be cup butter, softened to room temperature<\/p>\n
\u00bd cup confectioners\u2019 sugar<\/p>\n
2 cups all-purpose flour<\/p>\n
\u00bc tsp. salt<\/p>\n
<\/p>\n
1 cup fresh lemon juice<\/p>\n
3 T. lemon zest<\/p>\n
\u00be cup chopped fresh strawberries<\/p>\n
1 \u00be cups granulated sugar<\/p>\n
6 large eggs<\/p>\n
<\/p>\n
\u00bd cup all-purpose flour<\/p>\n
\u00bd tsp. baking powder<\/p>\n
\u00bc tsp. salt<\/p>\n
<\/p>\n
Confectioners\u2019 sugar<\/p>\n
Chopped strawberries<\/p>\n
Pinch of sugar<\/p>\n
Fresh mint leaves<\/p>\n
<\/p>\n
Preheat oven to 325\u00b0F. 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\u00b0F. 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\u2019 sugar. Toss chopped berries in a small amount of sugar. Garnish each bar with chopped berries and mint leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"
Strawberry-Lemon Bars \u00be cup butter, softened to room temperature \u00bd cup confectioners\u2019 sugar 2 cups all-purpose flour \u00bc tsp. salt 1 cup fresh lemon juice 3 T. lemon zest \u00be cup chopped fresh strawberries 1 \u00be cups granulated sugar 6 large eggs \u00bd cup all-purpose flour \u00bd tsp. baking powder \u00bc tsp. salt Confectioners\u2019 sugar Chopped strawberries Pinch of sugar Fresh mint leaves Preheat oven to 325\u00b0F. Spray the bottom and sides of a 9-by-13-inch…<\/p>\n