Strawberry Lemon Bars - Lemon and strawberry custard just floating on top of a buttery, nut cookie base! Sweet, sour, crunchy and buttery all in one nibble.
Preheat oven to 350˚F. In a food processor place the butter, 2 cups of flour, almonds and 1/4 cup powdered sugar and mix until this forms a ball, scraping sides as needed to incorporate all. Press this mixture into a 13”x9" pan that has been sprayed with Pam or greased with butter. Form a 1/2" rim around the edges and bake for 15 minutes.
Strawberry Jam
Either use a strawberry jam already made and omit the 1/4 cup sugar OR make fresh using strawberries and 1/4 sugar.If making fresh: wash and trim tops off of strawberries. Place in a small saucepan and add the 1/4 cup of sugar. Cook on low and mash with spoon as strawberries cook down and thicken, 8-10 minutes. Set aside to cool.
Custard Filling
In a mixing bowl whisk the eggs, 2 cups of sugar, the remaining 1/4 cup of flour, baking powder, lemon juice, and lemon zest until smooth.
Assembly
Pour custard filling mixture over the baked cookie base and spread to cover completely, staying inside the rim of the cookie dough.
Using a spoon, drop cooked strawberries or jam on top of lemon mixture and swirl slightly.
Bake for another 30 minutes until the filling is set, and the edges are golden brown. Cool completely and then sift the 1/3 cup of powdered sugar evenly over the top. Cut into bars and serve.