Strawberry Lemonade Bars

I had to take a treat to a baby shower this week, & since it was the birth of a baby girl we were celebrating, I wanted to make something pink. I remembered seeing these little gems over on Nicole's Blog, and thought I would give them a try (Didn't hurt that I got strawberries for a

buck.28!).

Now, as I have said a number of times, I don't love eggs. So for me, these were good, but... I could taste a bit too much of that lemon-bar-egg thing going on. There were a number of people who told me how incredibly delicious they were, so I guess if you like a good lemon bar, you will swoon over these.

As a side note (or 2)... the color of these treats is all natural. No food coloring etc. I think that was what first drew me to the recipe. Also, I used half regular lemons, and half Meyer Lemons. Meyer's have a sweeter juice, so you can typically cut back on the sugar a little. I left all the sugar in because, well, I really like sugar.

Enjoy!

Strawberry Lemonade Bars

Crust

1/4 cup sugar

1/2 cup butter, room temperature

1 1/2 cups all purpose flour

1/4 tsp salt

Filling

1 cup fresh lemon juice

2-3 tsp lemon zest

1/2 cup pureed strawberries (about 3/4 cup berries)

1 1/4 cups sugar

4 large eggs

1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and 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 or blender, 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.

Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator.

Sprinkle a little powdered sugar on the tops after sliced. Why not add more sugar right!? Its one of the 3 major food groups (name that movie).

Makes 24 bars.