Lemon–Berry Bars

strawberry-lemon bars

These sweet berry bars have a luscious layer of lemon in them.

Lemon–Berry Bars
Makes about 1 dozen
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  1. 2 cups plus 2 tablespoons all-purpose flour, divided
  2. 2/3 cup confectioners’ sugar
  3. 1 tablespoon cornstarch
  4. 3/4 teaspoon salt, divided
  5. 1 cup unsalted butter, cut into 1/2-inch pieces
  6. 1/4 cup ice water
  7. 1 large egg
  8. 3 egg yolks
  9. 3/4 cup granulated sugar
  10. 1 teaspoon lemon zest
  11. 1/4 cup fresh lemon juice
  12. 1/4 cup heavy whipping cream
  13. 2 cups Strawberry Jam (recipe follows)
  14. Garnish: candied lemon slices, sliced fresh strawberries
  1. Preheat oven to 350°. Line a 13x9-inch baking dish with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. In a large bowl, whisk together 2 cups flour, confectioners’ sugar, cornstarch, and 1/2 teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly. Gradually stir in 1/4 cup ice water just until dough comes together. Press dough into bottom of prepared pan.
  3. Bake for 15 to 20 minutes or until golden brown. Let cool completely. Reduce oven temperature to 325°.
  4. In the top of a double boiler, whisk together egg, yolks, next 3 ingredients, and remaining 2 tablespoons flour; cook over simmering water until a candy thermometer registers 120°. Stir in cream and remaining 1/4 teaspoon salt. Pour mixture over cooled crust.
  5. Bake for 10 to 15 minutes or until center is just set. Let cool for 1 hour. Spread Strawberry Jam on top. Refrigerate overnight.
  6. Using excess foil as handles, remove from pan before cutting into bars. Garnish with candied lemon and strawberry, if desired. Refrigerate in an airtight container for up to 3 days.
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Strawberry Jam
Makes about 4 cups
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  1. ¼ cup ice water
  2. 1 (¼-ounce) envelope unflavored gelatin
  3. 3 cups sugar
  4. ¾ cup water
  5. 4 pounds fresh strawberries, sliced
  1. In a small bowl, stir together ¼ cup ice water and gelatin; let stand for 10 minutes or until softened.
  2. In a large saucepan, bring sugar and ¾ cup water to a boil over medium-high heat. Stir in strawberries, and cook for 15 minutes.
  3. To the container of blender, add strawberry mixture in batches. Remove center piece from blender lid to let steam escape; secure lid on blender, and place clean towel over opening in lid to avoid splatters. Process mixture until almost smooth. Pour strawberry mixture into a 13x9-inch baking dish.
  4. Whisk gelatin into strawberry mixture until dissolved. Let cool for 10 minutes, then cover and refrigerate for at least 24 hours before using. Refrigerate in an airtight container for up to 3 months.
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