Strawberry Lemonade Bars

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2UyFPNU Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Strawberry Lemonade Bars Total: 3 hr 45 min Active: 25 min Yield: 24 bars Level: Easy Ingredients Crust: 1 1/2 cups all-purpose flour (see Cook's Note) 3/4 cup (1 1/2 sticks) unsalted butter, diced, at room temperature, plus more for greasing the pan 1/3 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon fine salt Filling: 2 cups freeze-dried strawberries (from a 1.2 ounce bag) 4 large eggs 2 large egg yolks 2 1/3 cups granulated sugar 1/3 cup all-purpose flour 3/4 cup freshly squeezed lemon juice, strained (from 6 to 7 lemons) 4 tablespoons (1/2 stick) unsalted butter, melted Confectioners' sugar, for dusting Directions Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter. For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack. Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes. Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve. Copyright 2016 Television Food Network, G.P. All rights reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Strawberry Lemonade Bars | Food Network https://youtu.be/NbvuJ-M9Cnk