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Berry Lemonade Bars

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 15 mins
Total time 2 hrs, 53 mins
Yield

Serves 16 (serving size: 1 square)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 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.

  5. 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 4g, mono 3g, poly 9g); PROTEIN 3g; CARB 29g; FIBER 1g; CHOL 54mg; IRON 1mg; SODIUM 55mg; CALC 12mg

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.