Strawberry Lemonade Bars
Ingredients: all-purpose flour, powdered sugar, ground cardamom, salt, melted butter · 60 min cook time · 350kcal · $11.85
Ingredients
300g all-purpose flour, 120g powdered sugar, 0.5teaspoon ground cardamom, 0.5teaspoon salt, 226g melted butter, 2ea lemons, 2.5cups granulated sugar, 0.25cup cornstarch, 0.5cup softened butter, 6ea eggs, 1teaspoon vanilla, 0.5cup strawberry jam
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 300g (2 1/2 cups) all-purpose flour, 120g (1 cup) powdered sugar, 1/2 teaspoon ground cardamom, and 1/2 teaspoon salt. Whisk together.
3. Add 226g (1 cup) of melted butter to the dry ingredients and mix until a shortbread crust forms.
4. Prepare a baking pan by buttering it or using baking spray, then drape a piece of parchment paper across to create a 'sling'.
5. Crumble the crust mixture into the prepared pan and press it into an even, flat layer using your hands or a flat-bottomed cup.
6. Bake the crust for 25 minutes at 350°F (175°C), or until lightly golden around the edges.
7. While the crust bakes, prepare the lemon filling. Slice the stem ends off two large lemons, then cut them into 1/2-inch thick slices. Remove any seeds.
8. In a food processor, combine 2 1/2 cups granulated sugar and 1/4 cup cornstarch. Add 1/2 cup softened butter, cut into small pieces.
9. Pulse the mixture for 1 minute until it forms a wet, sandy texture with no visible butter pieces.
10. Add the lemon slices to the food processor and process for 1 to 2 minutes, or until very smooth. Scrape down the bowl as needed.
11. Add 6 eggs and 1 teaspoon of vanilla to the food processor. Process for about 30 seconds until everything is well combined.
12. For a silky smooth filling, pass the mixture through a sieve, pressing to extract all the liquid.
13. Reserve 1/2 cup of the lemon filling. To the reserved portion, add 1/2 cup of strawberry jam and whisk until a pink slurry forms.
14. Pour the main lemon filling over the warm crust. Drizzle the strawberry curd mixture over the top.
15. Use a skewer or sharp knife to swirl the strawberry curd into the lemon filling.
16. Bake for 25 to 30 minutes at 350°F (175°C), or until the curd is set.
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