Monday, April 5, 2010

Mixed Berry Lemonade Bars



  • 1/4 cup sugar
  • 1/2 cup butter, room temperature
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt


  • 1 cup lemon juice
  • 1/2 cup pureed mixed berries (about 3/4 cup berries - made by pulsing partially thawed mixed berries in a blender)
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat oven to 350 degrees. Lightly spritz an 8x8-inch baking pan with buttery spray.
  • In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
  • While the crust bakes, prepare the filling.
  • In the blender, combine lemon juice, mixed berry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
  • Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for about 35 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).
  • Cool completely before slicing and use a damp knife to ensure clean slices.
  • Store bars in the refrigerator, especially on a hot day.

Makes 24 bars.

1 comment:

  1. I am growing strawberries, pink lemonade lemons, and blueberries. Next year I should have enough to make this recipe. I can't wait. I am newly - happily - gluten free (free of of digestive hell) so I can expiriment with different flours in the meantime. Do you have any advice on gluten free? I hope to play with this recipe (because I already love it) until I can serve for friends using my own home grown ingredients. Thanks.