Strawberry Lemonade Bars
Lemon bars always make me smile and think of my grandparents. These strawberry lemonade bars are a new twist by adding freeze dried strawberries to add a sweet element to this tangy dessert. I lightened it up by using extra virgin coconut oil instead of butter which enhanced the springy flavors.
Recipe adapted from Food Network
Ingredients:
Crust-
1 ½ cups all-purpose flour
¼ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon fine salt
4 tablespoons extra virgin coconut oil melted
Filling-
2 cups freeze dried strawberries (1.2 ounces crushed)
5 large eggs
2 cups granulated sugar
1/3 cup all-purpose flour
¾ cup freshly squeezed lemon juice (6-7 lemons)
Zest from 1 lemon
2 tablespoons extra virgin coconut oil melted
Confectioners sugar for dusting
Directions:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with baking spray.
Crust-
- Combine flour, sugar, and melted coconut oil in a food processor. Pulse to mix. Transfer mixture to 9×13 dish and press down to spread into the bottom of the pan. Bake for 30 minutes until crust is pale golden in the center. Transfer to a wire rack to cool.
Filling-
- Reduce oven temperature to 300 degrees.
- Pulse freeze dried strawberries to a powder in food processor.
- Whisk together eggs, sugar, and flour in a medium bowl until smooth.
- Whisk in lemon juice, zest, strawberry powder, and melted coconut oil.
- Pour the filling over the warm crust and return to the oven.
- Bake 25-30 minutes until filling is set.
- Sprinkle a dusting of confectioners sugar over the bars while they are cooling.
- Cut into squares and enjoy!!