Berry Lemonade Bars

Cooking Light
Berry Lemonade BarsRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Guests will swoon when you send them home with these pretty treats. The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart. The lemon variation is straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.

Serves 16 (serving size: 1 square)

Ingredients

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Crust:
3 ounces unbleached all-purpose flour (about 2/3 cup)
1.5 ounces white whole-wheat flour (about 1/3 cup)
1/4 cup powdered sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
1/8 teaspoon salt
1/4 cup unsalted butter, chilled and diced
2 tablespoons canola oil
Cooking spray
Filling:
6 ounces fresh strawberries or fresh raspberries
1.5 ounces unbleached all-purpose flour (about 1/3 cup)
1 1/3 cups granulated sugar
1/4 cup fresh lemon juice
1/8 teaspoon salt
4 large eggs, lightly beaten
2 tablespoons powdered sugar

Preparation

Hands-on: 15 Minutes
Total: 2 Hours, 53 Minutes

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

3. To prepare filling, wipe processor clean with paper towels. Place berries in processor; process until smooth. Strain puree through a fine sieve over a bowl, pressing on solids; discard solids. Measure out 1/2 cup fruit puree.

4. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 1.5 ounces flour in a large bowl. Add fruit puree, granulated sugar, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.

Classic Tangy Lemon Bars: Omit berries. Increase lemon juice to 3/4 cup; add 2 teaspoons finely grated lemon rind to filling. Bake as directed in main recipe. Serves 16 (serving size: 1 square) CALORIES 179; FAT 6g (sat 2.4g, mono 2.3g, poly 0.9g); PROTEIN 3g; CARB 29g; FIBER 1g; CHOL 54mg; IRON 1mg; SODIUM 55mg; CALC 12mg

Created date

February 2015

Nutritional Information

Calories 180
Fat 6.1 g
Satfat 2.4 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 29 g
Fiber 1 g
Cholesterol 54 mg
Iron 1 mg
Sodium 55 mg
Calcium 13 mg