March 3, 2013

9*52 Strawberry-Lemon-Bars

Remember, right after Valentine's Day I told you that I had planned to bake something pink and heart-shaped but then was too sick?
I couldn't get the recipe for that pink and heart-shaped something out of my head so I made it now.
Just not heart-shaped. But pink. And full of summer flavors. Lemon and strawberry.
What could be better? Not much, I think.

Adapted from Backbube

300 g (0.7 lb) strawberries, frozen
300 g (1 1/2 cups) sugar
300 ml (1 1/4 cups) lemon juice (about 6 lemons)
150 g (1 1/8 cups) flour
50 g (1/3 cup plus 1 tablespoon) powdered sugar
2 x 75 g (2 x 1/3 cup) butter
pinch of salt
6 egg yolks
75 g (1/2 cup) corn starch
  • Defrost strawberries.
  • For the crust, combine flour, powdered sugar, salt, 2 tablespoons cold water and half the cold butter (in pieces) and knead until combined to a nice shortcrust dough.
  • Distribute dough evenly on the bottom of a prepared square spring form. Let cool in the fridge for about 30 minutes.
  • Preheat oven to 175°C (350°F). Using a fork, poke some holes into the crust and bake for 20 minutes.
  • Blend together strawberries and lemon juice until smooth and without fruit pieces. Add sugar and remaining butter and bring to a boil in a saucepan. 
  • Mix starch with 7 tablespoons water and stir well to avoid clumps. Add to the strawberry mix, let boil for 1 minute, stir constantly. 
  • Take pan off the heat. In a small bowl, mix egg yolks with 2 tablespoons of the strawberry 'jam', then put back into the saucepan to combine with all the strawberry 'jam'. Pour on top of the crust and bake for 20 minutes.
  • Let cool. Cut into squares or bars.

My modifications:
Except for not cutting out hearts. Just plain old squares/bars.
Oh, and I changed the name. Backbube called them 'Pink Lemon Hearts' but I think 'Strawberry-Lemon-Bars' is more fitting (especially since I didn't make hearts).

The taste:
You usually have me at 'strawberry'. And this is no exception. These bars are so so so so good! I could really bathe in them. 
The strawberry puree/jam/topping was a bit wobbly and gooey and I am not really sure if it is supposed to be like that. But it was so very tasty nonetheless. I might try a little less starch next time, that might do the trick.

What fruit do you love, especially in or on cake?

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