Strawberry Lemonade Bars

Instructions

• Preheat the oven to 350°F (180°C). Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray.
• In a large bowl, combine 1 ¾ cups of flour, the cornstarch, powdered sugar, salt, and butter. Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Pour the mixture into the prepared pan and pack it down firmly against the bottom and about ½ inch (1 ¼ cm) up the sides. Refrigerate the crust for 30 minutes,
• Bake the crust for 20-25 minutes, or until it develops a light golden brown color. Remove from the oven and let cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
• In a separate large bowl, whisk together the eggs, granulated sugar, and remaining 3 tablespoons of flour.
• In a blender, combine strawberries, lemon zest, lemon juice, and milk and blend until well-combined.
• Pour the strawberry mixture into the egg mixture and whisk well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake for 45 minutes, or until the filling doesn't jiggle when you shake the pan (times and temperatures may vary). Remove from the oven and let cool for 30-45 minutes.
• Use the parchment to lift the bars from the pan. Cut into 24 squares and dust with powdered sugar.
• Enjoy!