Strawberry Lemon Slices Recipes

STRAWBERRY LEMON SLICES

Steps:

• Preheat oven for 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the longer sides for easy removal.
• CRUST: Pour flour, icing sugar and salt in bowl of food processor fitted with metal blade. Pulse until blended, Add cold, cubed butter and process mixture until it looks like little crumbs, about 15 seconds. Transfer mixture to prepared pan and press firmly onto the bottom of pan.
• Bake in preheated oven 15-18 minutes, until edges are golden.
• FILLING: In a large bowl, beat the eggs with a handheld whisk until they are well mixed. Add the condensed milk and beat until it is fully incororated. Whisk in lemon juice and zest.
• Spread jam over hot crust. Pour filling over and bake for 25-30 minutes, or until filling has set.

STRAWBERRY LEMON SLICES

Steps:

• Preheat oven to 350°F.
• Line a 9x13 pan with parchment paper, overlapping the sides for easy removal.
• Crust: Pour flour, icing sugar and salt into a large bowl, mix.
• Add cold cubed butter and, using a pastry knife or 2 butter knives, process mixture until it crumbles.
• Transfer mixture to prepared pan and press firmly into pan.
• Bake 15-18 mins until edges are golden.
• Filling: In a large bowl, beat the eggs with a hand held whisk until they are well mixed.
• Add the sweetened condensed milk and beat until it's fully incorporated.
• Whisk in lemon juice and zest.
• Spread jam over hot crust.
• Pour filling over and bake for 25-30 mins or until filling has set.
• Cool bars in pan on wire rack.
• When cold, dust with icing sugar and slice.

STRAWBERRY LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.