Strawberry Lemonade Custard Bars
A buttery shortbread crust plus a bright, tangy custard equals the perfect strawberry lemonade bar! The crust bakes up rich and just-crumbly, the perfect base for a filling made with our organic No Sugar Added Strawberry Lemonade and a generous hit of fresh lemon juice. It’s sweet, sunny, and just tart enough to keep you coming back for another square.
Shortbread Crust
- 1 ½ cups organic all-purpose flour, spooned and leveled
- ⅓ cup organic powdered sugar
- ¼ tsp organic fine salt
- 1 tbsp organic lemon zest
- ¾ cup (1 ½ sticks) unsalted organic butter, shredded
Strawberry Lemon Custard Filling
- 1 cup organic granulated sugar
- 3 tbsp finely grated organic lemon zest
- 6 large organic eggs, room temperature
- ¼ cup organic all-purpose flour
- 2 tbsp organic cornstarch
- ½ tsp fine salt
- 2 tsp organic vanilla extract
- 1 cup Uncle Matt’s Organic Strawberry Lemonade
- ½ cup fresh organic lemon juice
Instructions
Prepare the crust:
1. Preheat the oven to 350°F. Line a 9-inch square metal baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine the flour, powdered sugar, salt, and lemon zest. Add the softened butter and work it in with your hands until a slightly crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared pan using your fingers or a small offset spatula. Prick the crust all over with a fork. Bake for 25–28 minutes, or until the edges are just beginning to turn golden brown. Remove from the oven and place on a wire rack.
Prepare the filling:
1. Add the sugar and lemon zest to a large saucepan. Using your fingertips, rub the zest into the sugar for about 2 minutes, until fragrant.
2. Add the eggs, flour, cornstarch, salt, and vanilla extract. Whisk until smooth, then whisk in the strawberry lemonade and fresh lemon juice until fully combined.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and hold its shape, about 5–7 minutes.
4. Pour the filling over the warm crust and bake at 350°F for 20–24 minutes, or until the filling is just set. To check for doneness, gently shake the pan. The filling should be mostly set with only a slight jiggle in the center.
5. Remove from the oven and cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour or overnight.
6. To serve, run a sharp knife under warm water, wipe it dry, and cut the bars into squares. Wipe the knife clean between each cut for cleaner slices.
