5.06.2014

Strawberry Lemonade Bars


Is it just me or has there been a massive baby boom in the food blogging world lately? Like literally, the past ten times I've seen a post titled "BIG NEWS" in my RSS feed, it's been a pregnancy announcement. I almost feel inadequate because I'm not pregnant.


I kid, I kid. I love the announcements and I love babies and I really love virtual baby showers! And today, we're hosting one for the delightful Georgia of Comfort of Cooking!


Georgia is having a little girl so the theme of this baby shower was "Think Pink". But I knew exactly what I was going to make well before I knew the theme.


Georgia's pregnancy has had her constantly craving fruit, fruit, and more fruit- specifically, the berry and citrus kind. So what better dessert to bring to her virtual baby shower than strawberry lemonade bars!


They are phenomenal. Smooth and creamy strawberry-lemonade custard over a delicious, buttery, graham cracker crust. THE.BEST. If these didn't have to be refrigerated, I would seriously be sending them to Georgia STAT! In any case, they are outrageously easy to make so she could whip them up in no time!


And um, so could/should YOU.

Strawberry Lemonade Bars

Yield: 16 bars
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Ingredients:

For the crust:
1 and 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted

For the filling:
1 cup pureed fresh strawberries
3 eggs
One 14 oz. can sweetened condensed milk
3 tablespoons fresh lemon juice


Directions:

Preheat oven to 350 degrees F. Spray an 8x8 inch square baking pan with non-stick cooking spray, then line with parchment paper, and spray again.

In a medium-sized bowl, mix together graham cracker crumbs and melted butter with a fork until all crumbs are evenly moistened. Press this mixture evenly onto the bottom of prepared pan. Transfer to freezer for 15 minutes.

Meanwhile, add pureed strawberries, eggs, sweetened condensed milk, and lemon juice to the bowl of a food processor. Pulse until very smooth and well-blended.

Remove pan from freezer and pour strawberry filling on top.

Bake for 30-35 minutes, or until filling is set and center jiggles only slightly when pan is shaken.

Let cool completely on wire rack at room temperature. Then cover with plastic wrap and refrigerate for a few hours before serving. Keep refrigerated.

Check out what everyone else brought to the party!

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