Greetings Blaze Babes!
This has been the most amazing summer, weather-wise: cool, cool, cool. I am so happy!
I just came off a triumphant week, having run my third sprint triathlon (½ mile swim, 12 mile bike, 3.1 mile run) over ten minutes faster than the last one I did three years ago. I told my husband it was proof I’m only getting younger. If any of you get the urge, it’s a great event. I did the Iron Girl, which has races all over the country, only for women. It’s a really fun and supportive atmosphere. Before I did my first one I had never run, biked or swam, though I kept in decent shape. So if I could do it . . .
The recipe I’m sharing with you today is a great summery treat, and a great reward after a workout, to make sure you put back on any pounds you lose, hahaha. I love lemon bars, but this is lemon bars plus strawberry puree which gives them a fruity wonderful kick. This recipe appeared in the Milwaukee Journal Sentinel years ago, and I’ve made it many, many times, including as part of an elegant surprise picnic I put together for a new boyfriend who is now my husband. Strawberry-Lemon Bars might not have made him fall in love with me, but they didn’t hurt.
You can cut this recipe in half easily if you want. Use an 8 inch square pan.
Strawberry Lemonade Bars
Makes 24 bars
1/4 cup sugar
½ cup (1 stick) butter, room temperature
1 ½ cups flour
1/4 teaspoon salt
¾ cup fresh lemon juice
2 to 3 teaspoons lemon zest
½ cup pureed strawberries (about ¾ cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup flour
1/4 teaspoon salt
½ teaspoon baking powder
Preheat oven to 350 degrees. Lightly grease 13-by-9-inch baking pan.
To make crust: In a large bowl, cream ¼ cup sugar and the butter until smooth and fluffy. Working at a low speed, gradually beat in 1 ½ cups flour and ¼ teaspoon salt until mixture is crumbly. Transfer to prepared pan and press into an even layer. Bake in preheated oven about 15 minutes, until set at the edges. Leave oven on.
While crust bakes, prepare filling. In bowl of food processor, combine lemon juice and zest, strawberry puree, 1 ¼ cups sugar and the eggs and process until smooth. Add ¼ cup flour, the baking powder and ¼ teaspoon salt, then pulse until smooth. Gently pour filling over hot crust when it has finished baking. Return pan to oven and bake about 25 minutes, until filling is set.
Cool completely before slicing, and use a damp knife to ensure clean slices.
See you next month!