Finally Friday! It's the last day of The Garden's Bounty recipe series hosted by Savannah of Hammock Tracks.
We are ending on a sweet note. Today we are sharing with you desserts that use up fresh garden goods. I chose a great summertime dessert with tangy lemons and juicy sweet strawberries. This recipe is slightly adapted from one I found at Bakeaholic Mama.
Ingredients:
- View this healthy recipes
We are ending on a sweet note. Today we are sharing with you desserts that use up fresh garden goods. I chose a great summertime dessert with tangy lemons and juicy sweet strawberries. This recipe is slightly adapted from one I found at Bakeaholic Mama.
Ingredients:
- 1 cup butter, room temperature
- ¾ cup sugar
- 1 egg
- Zest of 2 lemons (2-3 tbsp)
- Juice of 1½ lemons (about ¼ cup +2 tbsp), divided
- 2¼ cups flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 350°. Coat an 8x8” glass baking dish with baking spray.
- In a large bowl, cream butter and sugar together. Add egg, lemon zest, and ¼ cup lemon juice. Stir until combined.
- In a medium bowl, stir together the flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in strawberries.
- Press dough into the bottom of the pan. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- For the glaze, combine the powdered sugar and remaining 2 tbsp lemon juice. Pour over cooled bars. Cut and serve.
