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This dessert hit a homerun with my son. It’s his favorite flavor combo and since he’s not a super sweet person this was perfect for him. I cut a piece for the picture before it fully cooled down. It does firm up and cut nicer once cold.

Strawberry Lemonade Bars

(Adapted from the baker upstairs)

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for the crust:

1/2 cup butter, room temperature

1/4 cup sugar

1 1/2 cups flour

1/4 teaspoon salt

for the filling:

1 cup fresh lemon juice

2-3 teaspoons lemon zest

3/4 cup chopped strawberries

1 1/4 cups sugar

4 large eggs

1/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

powdered sugar

Preheat the oven to 350. Line a 9 x 13 pan with foil or parchment and spray with cooking spray.

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In a medium bowl, beat the butter and sugar together, until fluffy. Add the flour and salt and mix until a crumbly dough forms.

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Pat the mixture into the prepared pan, spreading in an even layer.

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Bake 15 minutes, or until lightly golden around the edges.

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While the crust is baking, in a blender or food processor, combine the lemon juice, lemon zest, strawberries, and sugar, and blend until smooth.

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Add the eggs and blend until smooth.

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Add the flour, baking powder, and salt, and blend until smooth.

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Pour the mixture onto the hot crust and return to the oven.

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Bake 22-25 minutes, or until the top looks dry and is just slightly golden. Remove from oven and let cool completely, then sprinkle with powdered sugar.

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