Invention often stems from necessity. To use up some extra strawberry puree, I decided to create a strawberry-lemon variation of Meyer lemon bars. Strawberry lemonade bars were the result! With a velvety smooth filling and coconut shortbread crust, these bars celebrate the strawberry. Take a platter of both bars to your next barbecue or picnic, and you’ll find that these festive and colorful treats are absolutely irresistible.
1 large egg
1/3 cup sugar
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
1/3 cup pureed fresh strawberries (from about 2/3 cup strawberries)
2 Tbsp flour
pinch of salt
Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick spray.
Beat flour, coconut, powdered sugar, and salt with a mixer on low speed until combined, about 30 seconds. Add butter and beat on low until moist clumps form. Press dough evenly into bottom of prepared baking dish. Bake until crust is golden, 20 to 22 minutes.
Meanwhile, prepare filling. Lightly whisk egg in a medium bowl. Whisk in sugar, lemon zest, lemon juice, strawberry puree, flour, and salt until smooth. Reduce oven temperature to 325°F and pour filling over hot crust; bake until filling is firm, 18 to 20 minutes. Cool completely in pan on wire rack, then cut into squares. Dust bars with powdered sugar before serving. Store in an airtight container up to 2 days.
Yield – 16 bars (serving size: 1 bar)
Calories – 106
Carbs – 14