Strawberry Lemon Bars

Hello!
I made these last night. I apologize for the sub-par picture. I am not a professional photographer, so get over it

The recipe I found was for raspberry lemon bars, but for some stupid reason the grocery store I went to did not have frozen raspberries, so I had to make them with strawberries. And they are still delicious, but they are no as pretty as the recipe showed.  So here is the recipe. I doubled it to make a big pan because I don't have a 9x9 pan. Do as you like.

Strawberry Lemon Bars 

Ingredients 

for the crust:

9 tablespoons unsalted butter (1 stick, plus one tablespoon)

1/4 cup (50g) superfine sugar (or regular granulated)

1 cup (100g) of unbleached all-purpose flour

pinch salt

for the filling:

1 1/2 cups (287g) superfine sugar (or regular granulated)

3 egg whites

1 egg

2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)

2 tablespoons lemon zest (from 2 lemons)

2/3 cup (65g) unbleached, all-purpose flour

pinch of salt

1-2 cups (150-275g) of frozen strawberries, defrosted

1 tablespoon confectioner’s sugar

Directions

for the crust: 

Mix butter and sugar until creamy. Add the flour slowly until incorporated. Press into pan. No need to grease. Bake at 350 for 20ish minutes until golden brown. When done take out of oven and cool. 

for filling: 

While crust is cooling mix together the filling. Mix together everything but the strawberries in a large bowl. Either push the strawberries threw a sieve or puree in the blender until liquidy. Mix that into the other stuff. Pour into the pan and put back in the oven for about 35 minutes or until the center is set. 

When done take out of the oven and cool completely before eating. When you are ready to dig in sprinkle the powdered sugar (confectioner's sugar) on top to make it look all pretty. 

They are really easy and super addictive, so you are warned. Remember to share. Don't eat the whole pan yourself. 

Nancy