Ingredients

The following ingredients have 1 Servings
  • 1 cup butter (2 sticks, softened)
  • 1/2 cup sugar
  • 2 cups flour
  • Pinch of salt
  • 3 cups sugar
  • 5 eggs
  • 1/2 cup lemon juice
  • 3/4 cup unsweetened pineapple juice
  • 1 1/3 cups all-purpose flour
  • pinch of salt
  • 4 cups strawberries
  • icing sugar (for dusting)

Instruction

  • Preheat oven to 350 degrees F (If using a dark non-stick pan, I recommend baking at 330-335 degrees F and adding a few extra minutes). Line a 9x13", 10x15" or 12x16" pan with tin foil and spray with non-stick spray. I've used a 9x13" and a 12x16". The bars pictured were made in a 12x16" pan, and they're plenty thick!)
  • Combine butter, sugar and salt in a stand mixer. Add in flour and beat until just combined (mixture will be crumbly). You can always combine the mixture with your hands.
  • Press evenly in the bottom of the pan. Bake 10-15 minutes, until crust feels slightly dry on top.
  • Combine sugar, eggs, flour, juices and salt in a large bowl with a whisk. Puree berries in a blender, food processor or Magic Bullet (I got 2.5-3 cups berry puree). Press through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk to combine. Pour into crust and bake 30-45 minutes until filling is completely set. A 9x13" pan will need between 40-45 (mine baked 43 minutes) minutes and a 12x16" pan needed about 30 minutes.
  • Cool completely before cutting into bars (I let mine sit in the fridge for a couple hours after they come to room temperature). Dust with icing sugar if desired.