Cooking Lesson #655: Strawberry-Lemonade Bars

…from the Perspectives’ Kitchen

How you doin’? One of the true pleasures of summertime is a tall, frosty glass of just-made lemonade. And right now, with strawberries in full season, lemonade sweetened with fresh, crushed strawberries is the best warm weather drink (okay, it can even be a little better with a shot of vodka).
 
Likewise, we love lemon bars this time of year including the type of lemon curd served in Paris cafés. Great as they are we are never ones to shy away from putting our own twists on classic recipes. At the risk of trying to compete with those French eateries, try my delightful, strawberry-kissed lemon bars with a crumbly shortbread crust laced with lemon zest.
 
For the curd, use a traditional stovetop cooking method, using one whole cup of puréed fresh strawberries, as well as a big splash of lemon juice, sugar, eggs and a bit of cornstarch. After a few minutes of whisking and boiling the mixture, strain it through a sieve to get rid of any little berry bits and seeds. Then then stir in half a stick of butter, for richness, and a tablespoon of lemon zest, for extra zing. It bakes up sweet-tart and creamy, with pink hue reminiscent of beautiful summer sunsets and slices of ripe, red watermelon.
 
You now have a sweet and tangy curd, but the best part is the perfect ratio of curd to crust. The shortbread crust is a little thicker than most so there’s plenty of salty, buttery and slightly citrusy crustiness on the bottom to balance out the puckery sweetness of the strawberry-lemon curd atop. These bars are perfect for summer barbecues and brightening up the dessert table at any special event.
 
Prep time:  30 minutes
Bake time:  25-30 minutes, then 15 to 20 minutes for the second bake
Cool time:  2 hours
Yield:  9 bars
 
Ingredients 
For the crust
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 tablespoon fresh lemon zest
1/2 teaspoon almond extract
1/2 cup cold and cubed unsalted butter
 
For the strawberry-lemon curd
1 cup hulled and quartered fresh strawberries
1-1/2 teaspoon cornstarch
3/4 cup freshly squeezed lemon juice, divided
1 cup granulated sugar
3 large eggs plus 2 egg yolks
1/8 teaspoon kosher salt
4 tablespoons unsalted butter, diced
1-1/2 tablespoons fresh lemon zest
1/4 cup confectioners’ sugar, for dusting
 
Directions
To make the crust

1. Preheat an oven to 350° F.
2. Line an 8 X 8-inch baking pan with 2 pieces of parchment paper, layering them perpendicular to one another and allowing the excess to hang over the edges of the pan. This will help you remove the bars after they’ve set-up.
3. In a food processor, combine the flour, confectioners’ sugar, kosher salt, baking powder, lemon zest and almond extract. Pulse to combine.
4. Add the cold unsalted butter and pulse until the mixture just comes together. Depending on the flour you may need to add an additional tablespoon of butter.
5. Press the dough evenly into the prepared pan. Be careful not to overwork the dough and press too hard.
6.  Bake until the edges are golden, 25 to 30 minutes.
7. Transfer to a wire rack to cool and set aside.

To make the strawberry-lemon curd

1. In a food processor or blender, purée the strawberries until smooth.
2. In a small bowl, whisk the cornstarch with 2 tablespoons lemon juice to create a slurry.
3. In a medium saucepan, whisk together the granulated sugar, eggs and egg yolks.
4. Whisk in the cornstarch slurry, 1/2 cup strawberry purée, remaining lemon juice and kosher salt.
5. Cook over medium heat, whisking continuously, until the mixture comes to a boil. Boil for 45 seconds, whisking continuously.
6. Remove from the heat and strain the mixture through a sieve into a medium bowl.
7. Stir in the unsalted butter and lemon zest until thoroughly combined.
8. Transfer the strawberry-lemon curd to the cooled prepared pan, shake to even out the filling, and bake for 10 to 15 minutes, or until the curd is set and slightly jiggles when shaken.
9. Transfer to a wire rack to cool completely, then transfer to the refrigerator to chill.
10. To serve, transfer the strawberry-lemonade bars to a cutting board and divide into 9 pieces.
11. Dust with confectioners’ sugar just before serving.

ChefSecret:  You can use the same recipe substituting lime, orange or grapefruit instead of the lemon… just follow the same recipe

Quip of the Day:  Q. Did you hear about the hip New York hotspots for citrus fruits?
​                                A. They’re called Lemon bars.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Baking #StrawberryLemonadeBars #Shortbread #Strawberries #LemonCurd #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup   
                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

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