Recipe Blog Post
Summer is the perfect time for all things fresh, fresh strawberries and freshly squeezed lemons. Which makes this recipe the perfect lemon bar recipe for any event, need or want. This lemon bar recipe exceeds normal expectations by adding fresh strawberries to the mix making it desirable for strawberry lovers. While this recipe has a lot of steps, don’t be intimidated and take one step at a time. This recipe calls for 4 ½ cups of freshly picked strawberries from Valley Fruits & Veggies.
Strawberry Farm Lemon Bar
Serving Size: 12 servings
Cooking Time: 1 hr and 10 min
Total Time: 1 hr 30 min
- 41/2 cups of freshly picked strawberries
- 1/2 cup granulated sugar
- 3 Tbsp freshly squeezed lemon juice
- 2 cups of flour
- 1/2 cups of powdered sugar
- 2 sticks of unsalted butter
- 8 large eggs
- 2 3/4 cups of granulated sugar
- 2 tsp lemon zest
- 3/4 cups of lemon juice
- 8 tbsp of flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup of sifted powdered sugar
- 2 cup of strained strawberry juice
- 1 tbsp of cornstarch
- 1 cup water
- Remove hauls and cut 4 1/2 cups of strawberries in half. Add sliced strawberries to a medium to large pot.
- Add 1/2 cup of granulated sugar and 3 tbsp of freshly squeezed lemon juice to the pot.
- Simmer on low for five minutes.
- Remove from heat and pour into a metal strainer. Let strawberries sit in the strainer for 5-10 minutes.
- Remove strawberries from the strainer individually with a fork and place on 4 layers of paper towel to drain the excess liquid.
- Set strawberries and strawberry juice aside
- Prepare a 13×9 pan. Cut parchment paper to fit, cutting enough to line the sides of the pan. At the corners of the pan cut the parchment paper on an angle until you reach the corner. This should make it easier for the parchment paper to fit and stay in the pan.
- Add 2 cups of flour, 1/2 cup of powdered sugar and 2 sticks of sliced butter to the blender (hand mixer, mixer, or food processor).
- Blend until desired crust consistency is achieved. Crust should be well blended with no large chunks of butter.
- Pour the crust into the prepared pan, and lightly press the crust mixture into the pan with the bottom of a measuring cup. Crust should be well padded down into the pan.
- Put the pan with the crust in it in the fridge for 30 minutes.
- Preheat the oven to 350 Degrees.
- Once the crust has chilled, put into a preheated oven and bake for 20 minutes.
- While the crust is baking, prepare the filling.
- Mix the dry ingredients together in a small bowl. Mix the 8 tbsp of flour, 1 tsp baking powder and 1/4 tsp salt together.
- Mix the wet ingredients together. Whisk the 8 eggs, 2 3/4 cups of granulated sugar, 2 tsp lemon zest, and 3/4 cups of lemon juice together.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Do not over whisk.
- Once the crust is done, preheat the oven to 325 degrees.
- Pour the filling onto the hot crust.
- Add the prepared strawberries individually to the top of the filling.
- Bake for 50-60 minutes.
- Once baked, let the strawberry lemon bars sit for 30 minutes in the pan before removing the bars.
- After 30 minutes remove the strawberry lemon bars from the pan and place them on a cooling rack for one hour or until completely cooled.
- While the bars finish cooling, prepare the strawberry topping.
- Heat the previously set aside strawberry juice in a small saucepan over low heat.
- Add 1 tblsp of cornstarch and 1 cup of water to the pot. Continue stirring until desired thickness is reached.
- Remove from heat.
- Sift the 1/2 cup of powdered sugar over the top of the bars and then drizzle the strawberry sauce over top till desired.
- Place the bars on a cutting board and cut, serve and enjoy!!