STRAWBERRY LEMONADE BARS RECIPE BY TASTY
Here's what you need: flour, cornstarch, powdered sugar, salt, cold butter, nonstick cooking spray, eggs, sugar, flour, strawberry, lemon zest, fresh lemon juice, milk, powdered sugar
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
- Using two forks, mash butter into the dry ingredients until it is fully incorporated.
- Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
- Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
- Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
- In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
- Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
- Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
STRAWBERRY LEMONADE POKE CAKE
This fluffy lemon poke cake gets a surprising burst of flavor from Betty Crocker™ vanilla frosting mixed with pureed fresh strawberries. Finished with whipped topping, chopped fresh strawberries and lemon peel, it's a dessert that tastes like the sweetest days of summer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
- In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 41 g, TransFat 0 g
STRAWBERRY LEMONADE BARS
These bars are a twist on the classic lemon bar by adding fresh strawberry puree. I love nothing more in the summer than a glass of fresh squeezed strawberry lemonade - except maybe these bars. Thank you Pinterest for pointing me to this reciep from the kandktestkitchen.com blog!
Provided by brigs03
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lighly great a 9x13 in pan.
- Crust: Cream together sugar and butter, then gradually beat in flour and salt until crumbly.
- Pour into prepared pan and press into an even layer. Bake for 17 minutes until edges are set.
- Filing: Combine lemon juice, lemon zest, strawberry puree, sugar, and eggs and beat until smooth. Add in flour, baking powder and salt.
- Pour filling over hot crust. Return to the oven and bake for 23-26 minutes until the filling is set. A light brownish colored crust may form on top of the filling.
- Sprinkle with powdered sugar.
- Cool completely before slicing.
- Cut with a damp knife for clean slices.
- Store in the refrigerator.
Nutrition Facts : Calories 130.7, Fat 4.8, SaturatedFat 2.7, Cholesterol 41.2, Sodium 102.1, Carbohydrate 20.5, Fiber 0.3, Sugar 12.9, Protein 2.1
STRAWBERRY LEMONADE BARS
In these pretty pink bars, the tartness of lemon is accentuated by freeze-dried strawberries, adding a dose of springtime flavor and a rosy hue.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
- For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
- Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.
STRAWBERRY LEMONADE BARS
This recipe comes from Baking Bites.com. It is a lemon bar with added strawberry puree. I don't like lemon bars, but if it involves strawberry I will eat it. These are very good, I would like to try just using strawberry sometime!
Provided by valgal123
Categories Bar Cookie
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease a 9×13-inch baking pan (or use the Baker's Edge pan, if you have one).
- Begin by making the crust.
- In a large bowl, cream together 1/4c sugar and 1/2c butter, until smooth and fluffy. Working at a low speed, gradually beat in 1 1/2c flour and 1/4t salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
- While the crust bakes, prepare the filling.
- In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
- Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored "crust" on top from the sugar in the custard - nothing to worry about).
- Cool completely before slicing and use a damp knife to ensure clean slices.
- Store bars in the refrigerator, especially on a hot day.
- Makes 24 bars.
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