Ingredients
¼ cup caster sugar
for crust
½ cup butter
softened
1½ cups plain flour
sifted
¼ tsp salt
for crust
1 cup fresh lemon juice
2 tsp lemon zest
1 cup caster sugar
for filling
1 cup strawberries
tops removed
4 large eggs
¼ cup self-raising flour
¼ tsp salt
for filling
1 tbsp icing sugar
for sprinkling
Equipment
- 1 food processor
- 1 blender
- 1 16cm x 26cm slice tin
- 1 baking paper
- 1 oven
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 16cm x 26cm slice tin with baking paper. To make the crust, use a food processor to process the caster sugar, butter, plain flour, and salt for one minute. Press the mixture firmly into the base of the prepared tin.
- Bake the crust for 17-20 minutes.
- Meanwhile, prepare the filling. Using a food processor or blender, puree the lemon juice, lemon zest, caster sugar, strawberries, eggs, self-raising flour and salt.
- Pour the filling mixture over the hot crust when it is removed from the oven.
- Return the tin to the oven and bake for a further 25 minutes.
- Leave to cool completely, then slice into 24 bars. Sprinkle with icing sugar just before serving.
Notes
Tip
The pink portion of these has a soft custard-like texture. When removed from the oven this will have a slightly browned crust on top.
Tip
When cutting into bars, you will need to clean the knife in between slices for neat cuts.
Storage
These need to be stored in the refrigerator.
