Units
Ingredients
for crust
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 pod vanilla bean (just the seeds scraped out)
- 12 tablespoons cultured unsalted butter very cold (cut into ¼" cubes)
for filling
- ¾ cup strawberries (hulled, halved and sliced)
- ¼ cup granulated sugar
- 4 large eggs (lightly beaten)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon Meyer lemon zest
- ⅔ cup Meyer lemon juice strained
- powdered sugar for dusting
Instructions
- Line a 9" x 13" pan with enough parchment paper to go about 1" up on all sides. In the work bowl of a food processor, add the 1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup powdered sugar, ½ teaspoon salt and 1 pod vanilla bean seeds. Pulse a few times to combine, then add the 12 tablespoons cultured unsalted butter and pulse until the dough looks like pea-sized gravel (about 10 1-second bursts). Sprinkle the dough evenly over the parchment-lined pan and use your fingers to press the dough into a uniform sheet that goes about ½" up all sides. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F.
- In a small bowl, combine the ¾ cup strawberries and ¼ cup granulated sugar and toss to coat. This will release excess moisture and sweeten the strawberries. To prepare the filling, whisk together the 4 large eggs, 1 cup granulated sugar, 3 tablespoons all-purpose flour and 1 tablespoon Meyer lemon zest. Add the ⅔ cup Meyer lemon juice and whisk to combine.
- Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. Pour the lemon mixture over the strawberries.
- Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn't jiggle anymore. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve.
Nutrition
Calories 307kcalCarbohydrates 43gProtein 5gFat 13gSaturated Fat 8gPolyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 0.5gCholesterol 92mgSodium 212mgPotassium 86mgFiber 1gSugar 27gVitamin A 442IUVitamin C 11mgCalcium 20mgIron 1mg