Strawberry Lemon Bars
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 24
The Bars are cakey with a hint of lemon, loaded with strawberries, and topped with a creamy glaze. Yum!
Total Time: 35 minutes
Servings: 24
The Bars are cakey with a hint of lemon, loaded with strawberries, and topped with a creamy glaze. Yum!
Ingredients:
For the Strawberries
1 1/2 - 2 pounds Strawberries
4 tablespoons Granulated sugar
For the Bar Batter:
1 cup 2 sticks Unsalted butter at room temperature
2 cups Granulated sugar
1 teaspoon salt
4 Large eggs
1 1/2 teaspoon Vanilla bean paste
2 lemons Zest and juice
3 cups scooped then leveled flour
For the Glaze:
1 cup Confectioner's sugar
1 1/4 teaspoon vanilla extract
2-3 tablespoons Milk
For the Strawberries
1 1/2 - 2 pounds Strawberries
4 tablespoons Granulated sugar
For the Bar Batter:
1 cup 2 sticks Unsalted butter at room temperature
2 cups Granulated sugar
1 teaspoon salt
4 Large eggs
1 1/2 teaspoon Vanilla bean paste
2 lemons Zest and juice
3 cups scooped then leveled flour
For the Glaze:
1 cup Confectioner's sugar
1 1/4 teaspoon vanilla extract
2-3 tablespoons Milk
Directions:
For the Strawberries:
Hull and slice the strawberries in half. Sprinkle sugar over the berries. Stir with a spatula and set aside for one hour.
For the Bar Batter:
Preheat the over to 350, then spray a 9" x 13" dish and line with parchment.
Cream butter, sugar, lemon zest, and salt until light and fluffy, 3 to 5 minutes.
Add eggs, one at a time and mix well after each addition.
Reduce speed to low and add lemon juice and vanilla bean paste. Mix to combine.
Add flour in two parts, mixing until combined. Remove from mixer and fold to incorporate any dry bits that remain in the bowl.
The batter is a bit stiff and not very pourable.
Measure 3 1/2 cups of batter and drop into pan. Smooth and even out.
Take spoonfuls of strawberries and drop into the pan.
Drizzle 6 to 8 tablespoons of strawberry syrup from the bottom of the bowl.
Drop random spoonfuls of remaining batter over the strawberries.
Bake for 30 to 35 minutes until the top is a golden brown and the strawberries are bubbling.
Remove pan from the oven and allow it to cool completely before glazing.
For the Glaze:
In a small bowl, combine the confectioners' sugar and vanilla extract.
Add the milk 1 tablespoon at a time and mix with a whisk.
Cut the bars into squares and drizzle glaze over the bars, then top with a strawberry half. Enjoy!
For the Strawberries:
Hull and slice the strawberries in half. Sprinkle sugar over the berries. Stir with a spatula and set aside for one hour.
For the Bar Batter:
Preheat the over to 350, then spray a 9" x 13" dish and line with parchment.
Cream butter, sugar, lemon zest, and salt until light and fluffy, 3 to 5 minutes.
Add eggs, one at a time and mix well after each addition.
Reduce speed to low and add lemon juice and vanilla bean paste. Mix to combine.
Add flour in two parts, mixing until combined. Remove from mixer and fold to incorporate any dry bits that remain in the bowl.
The batter is a bit stiff and not very pourable.
Measure 3 1/2 cups of batter and drop into pan. Smooth and even out.
Take spoonfuls of strawberries and drop into the pan.
Drizzle 6 to 8 tablespoons of strawberry syrup from the bottom of the bowl.
Drop random spoonfuls of remaining batter over the strawberries.
Bake for 30 to 35 minutes until the top is a golden brown and the strawberries are bubbling.
Remove pan from the oven and allow it to cool completely before glazing.
For the Glaze:
In a small bowl, combine the confectioners' sugar and vanilla extract.
Add the milk 1 tablespoon at a time and mix with a whisk.
Cut the bars into squares and drizzle glaze over the bars, then top with a strawberry half. Enjoy!
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