Ekho’s Eats strawberry lemon bars from April 24, 2018

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Fresh out of the oven, these lemon bars were made using the recipe below. Photo credit to Ivey Mellem.
Fresh out of the oven, these lemon bars were made using the recipe below. Photo credit to Ivey Mellem.

By Ivey Mellem
ivey.mellem194@csuci.edu

Start to finish: 50 minutes (15 minutes active time)

Servings: About 10

INGREDIENTS
CRUST
– 2 cups flour, sifted
– ½ cup white sugar
– 1 cup (2 sticks) butter,
softened

FILLING
– 1 cup strawberries, finely chopped
– 4 large eggs
– 2 cups plus 3 tablespoons white sugar
– ¼ cup lemon juice
– ¼ cup flour
– ½ teaspoon baking powder
– (Optional) Lemon rind from 1 lemon

DIRECTIONS
Heat oven to 350 F and grease a 9 x 13 pan with either non-stick spray or shortening. Place chopped strawberries in a small bowl and mix in 3 tablespoons white sugar. Cover and let sit until needed.

CRUST
Combine the softened butter with 2 cups flour and ½ cup white sugar in a medium bowl until fully incorporated. Firmly press into the bottom of the greased pan. Bake for 15-20 minutes or until crust is golden brown.

FILLING
Mash strawberries with a fork, then set aside. In a medium bowl, beat together the eggs, 2 cups white sugar and lemon juice. Mix in the ¼ cup flour and baking powder until fully incorporated. Stir in the strawberry mixture and lemon rind, if using. (Alternatively, you can use 1 cup of strawberry jam instead of fresh strawberries.)

Pour mixture over the hot crust, then bake for another 20-25 minutes until the filling is firm. Remove and let cool completely before serving. Enjoy!

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