Excellent recipe! I was crazy to bake this in July when it was in the upper 90's, but it so well worth it.
Gabe diving The Oregon and might pick up mussels for dinner tonight. He will have a nice treat when he gets home.
Found the recipe on K & K Test Kitchen
Gave one to Rita and she told me it's a make again for sure
1/4 C sugar
1/2 C butter, room temp
1 1/2 C all purpose flour
1/4 tsp. salt
1 C fresh lemon juice
2-3 tsp. lemon zest
1/2 C pureed strawberries(about 3/4 C berries)
1 1/4 C sugar
4 large eggs
1/4 C all purpose flour
1/2 tsp. baking powder
1/4 tsp salt
Preheat oven to 350 degrees
Lightly grease a 9 x 13 pan
In a large bowl cream the sugar and butter until smooth and fluffy. Slowly add the flour and salt to the sugar and butter mixture and mix will until mixture is crumbly.
Pour the mixture into the prepared 9 x 13 pans and press and make sure the mixture is nice and even.
Put the pan in the oven and bake for about 17 minutes. It's done when the edges are set.
While the crust is baking you can start on the filling.
In the bowl of a food processor combine the lemon juice, lemon zest, strawberry puree, sugar and eggs until smooth. If you don't have a food processor your blender will work just as well.
Add the flour,baking powder and salt to the above combination and pulse until smooth.
Gently pour the filling over the hot crust -which was baked for the 17 minutes .
Put the pan bake in the oven and bake for 22-30 minutes until the filling is set.
Remove from oven and cool completely. Once cooled use a damp knife to ensure a nice clean slice.
Store bars in the refrigerator.