There’s more to life than lemon bars.
How did we all go this long without a Strawberry Bar? We’re making up for lost time with this refreshing new twist on an old classic. We love you lemon. But, strawberry is bringing her own little zing to the party. And, these little sweeties are perfectly pink for Valentine’s Day. We also think they’d be adorable for a little girl’s birthday party…or for a very secure older man.
Recipe: Strawberry Bars
Ingredients
For the Crust:
- 1 stick unsalted butter, softened (1/2 cup)
- 1/3 cup powdered sugar + extra for garnish
- 1/4 tsp. salt
- 1 cup flour
For the Strawberry Custard:
- 1 can sweetened condensed milk
- 4 egg yolks
- 1 cup pureed fresh strawberries (6-12 berries, depending on size) + extra for garnish
- 2 Tb. fresh lemon juice
- 1/4 tsp salt
- 2-3 drops red food coloring to enhance the color, if desired.
Directions
- Preheat the oven to 350 degrees F. Line a 8X11 inch bar pan with parchment paper. Press the corners to smooth out crinkled edges.
- Using an electric mixer, beat the butter and sugar until fluffy, then add the salt the flour. Mix until the dough just comes together. Dump the dough into the prepared pan. Press evenly across the bottom. Bake for 15 minutes.
- Meanwhile, puree the strawberries in a blender. Add the egg yolks, condensed milk, lemon juice, food coloring, and salt to the liquified strawberries, and pulse to blend.
- Pour the strawberry mixture over the warm crust and return to the oven. Bake for 25-30 minutes until the center is soft, but set. Cool to room temperature. Then cover and chill for at least 3 hours.
- To serve: Lift the paper edges, taking the whole strawberry bar sheet out of the pan. Peel back the edges of the paper, then trim the rough edges of the strawberry bars. Cut into 15 squares. Dust with powdered sugar and top each square with a slice of fresh strawberry.
Recipe provided by A Spicy Perspective
