Ingredients:
~ 1/4 cup sugar
~ 1/2 cup butter
~ 1 1/2 cups flour
~ 1/4 teaspoon salt
~ 1 cup lemon juice
~ 2-3 teaspoons lemon zest
~ 1/2 cup pureed strawberries
~ 1 1/4 cups sugar
~ 4 eggs
~ 1/4 cup flour
~ 1/2 teaspoon baking powder
~ 1/4 teaspoon salt
Directions:
1. Pre-heat the oven to 350°. Lightly grease a 9x13 baking pan.
2. In a large bowl, cream together sugar and butter, until smooth. Gradually beat in flour and salt until crumbly. Pour into pan and press into an even layer. Bake for about 17 minutes, until golden brown around the edges.
3. While the crust is baking, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs in a food processor. Add in flour, baking powder, and salt, then pulse until smooth.
4. As soon as the crust comes out of the oven, carefully pour the filling on top of it. Return the pan to the oven and barke for approximately 25 minutes, until the filling is set.
1. Pre-heat the oven to 350°. Lightly grease a 9x13 baking pan.
2. In a large bowl, cream together sugar and butter, until smooth. Gradually beat in flour and salt until crumbly. Pour into pan and press into an even layer. Bake for about 17 minutes, until golden brown around the edges.
3. While the crust is baking, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs in a food processor. Add in flour, baking powder, and salt, then pulse until smooth.
4. As soon as the crust comes out of the oven, carefully pour the filling on top of it. Return the pan to the oven and barke for approximately 25 minutes, until the filling is set.
5. Sprinkle powdered sugar on top and let cool completely before slicing.
Source: K and K Test Kitchen
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