Strawberry Pink Lemonade Bars

Strawberry Pink Lemonade Bars
Strawberry Pink Lemonade Bars | http://saltandwind.com
Skill
Course
Cuisine
Ingredients
14
Hands-On Time
1 hour
Total Time
3 hours
Yield
24 (2-inch) bars
Servings
12 to 24
Strawberry Pink Lemonade Bars | http://saltandwind.com
Skill
Beginner
Course
Dessert, Snack
Cuisine
American
Ingredients
14
Hands-On Time
1 hour
Total Time
3 hours
Yield
24 (2-inch) bars
Servings
12 to 24
Diet
Dairy-Free, Vegetarian
Strawberry Pink Lemonade Bars | http://saltandwind.com

Ingredients

  • 1 1/2 cups graham crackers

     (about 6 ounces / from 10 to 12  whole crackers)

  • 1 cup roasted, salted shelled pistachios
  • 2 teaspoons kosher salt
  • 5 tablespoons extra virgin coconut oil

    plus more for coating the dish

  • 3/4 cup honey

    divided

  • 2 cups strawberries

    (about 10 ounces // for about 1 cup puree)

  • 1 cup unrefined cane sugar
  • 3/4 cup freshly squeezed lemon juice

    (from 10 to 12 lemons)

  • 6 large eggs
  • 3 large egg yolks
  • 1/4 cup white whole wheat flour
  • 2 teaspoons grated lemon zest
  • 2 teaspoons pure vanilla extract

    or vanilla bean paste

  • powdered sugar

    or toasted coconut, for serving

Instructions

For the base: Heat oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with coconut oil and line the pan with 2 pieces of parchment that overhang each side of the pan by 1 inch

In a food processor, finely grind pistachios with graham-cracker crumbs and 1 3/4 teaspoon of the salt until it resembles a fine meal. Add 1/4 cup of the honey and coconut oil and process until mixture is thoroughly moistened and it begins to lump together, about 30 seconds. Press mixture into bottom of prepared pan. Bake until lightly browned, 10 to 12 minutes. Remove from the oven and let cool while you make the filling.

For the filling: Place strawberries in the food processor and process until they’re a super smooth puree. Pass strawberry puree through a fine mesh sieve and press on the sieve with a spatula to extract as much of the puree as possible; discard any seeds.

Combine puree with the remaining 1/2 cup of the honey, salt and all other ingredients aside from powdered sugar in a large non-reactive bowl and whisk until sugar is dissolved and mixture is smooth, about 2 minutes. Pour filling over baked crust and return to the oven, and bake until just set in the middle, about 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack, about 1 hour. Cover and place in refrigerator to set up for 2 to 3 hours.

Using a knife dipped in hot water, cut into squares then, as desired, top with powdered sugar or toasted coconut flakes and serve.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/312-strawberry-pink-lemonade-bars-recipe

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