Strawberry Lemon Bars

Pretty and sweet and lemony, soft and cakey. It's a great dessert for anytime, but the pink glaze and red strawberries make these perfect for Valentine's Day. 

I saw this recipe at The View from Great Island. The glaze is colored pink by strawberries. Mine wasn't as pink, but still moist and delicious.

Strawberry Lemon Bars

1 c, unsalted butter, at room temperature

3/4 c. granulated sugar

1 large egg

1/4 c. fresh squeezed lemon juice

2 1/4 c. flour

1/2 t. baking powder

1/2 t. salt

1 c. diced fresh strawberries

Glaze

1 c. powdered sugar, sifted

1 T. strawberry puree (About 2 lg. strawberries, instructions below)

1 T. lemon juice 

Zest from 1 lemon

Preheat the oven to 350°.

Line a 9-inch square baking pan with parchment paper and leave edges hanging over edge.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice.

Mix together the flour, baking powder, and salt, and add to the wet ingredients, mixing until just incorporated.

Gently fold in the diced strawberries. Spread the mixture into pan and spread out as evenly as possible. The dough will be thick.

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake or they will dry out. Let cool on a rack.

Glaze: Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Top glaze with zest while still wet.