Berry Lemonade Bars
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 ⓘ
Instructions
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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
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Nutrition & Diet Analysis (per serving)
1360
kcal
68% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).