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I found the original recipe in an old cookbook that called for FRESH strawberries only – never frozen, but I wanted to make them in December when fruit, even FRESH can have virtually no flavor.  So, I have adapted it to use FREEZE DRIED fruit powder, Which opens up all sorts of possibilities for future flavors.  So far we’ve used strawberry and raspberry – so YUMMY! A shortbread crust topped with a fruit custard are the perfect combo for this sweet and tart bite. I’m anxious to try this recipe as a cherry limeade.

STRAWBERRY (FRUITY) LEMONADE BARS

CRUST
1 1/4 cups AP flour, sifted
1/2 cup sugar
1/2 teaspoon sea salt
1 tablespoon FRESH lemon zest
10 tablespoons unsalted butter, COLD AND CUBED (see notes)
1 LARGE egg yolk

• Preheat oven 350°.
• Combine the flour, sugar, sea salt and lemon zest quickly in the food processor.
• Add COLD, CUBED butter, pulsing until mixtures is coarse crumbs. (see notes)
• Add the egg yolk, pulsing until incorporated.
• Transfer dough to a 9×9 lightly greased baking dish.
• Press dough down evenly.
• Bake 18-20 minutes until lightly browned.
• Set aside to cool while you prepare the filling. DON’T TURN OFF THE OVEN.

FILLING
12 tablespoons unsalted butter
1 cup sugar
5 LARGE egg yolks
1/4 cup FREEZE DRIED strawberry powder
1 tablespoon FRESH lemon zest
Juice of 4 lemons (1/2 cup)
1/4 cup cornstarch

• In a medium saucepan, melt the butter over a low heat.
• Remove the pan from the heat and stir in sugar until dissolved.
• Let cool slightly.
• Mix in egg yolks.
• In a food processor combine the lemon juice, lemon zest and strawberry powder.
• Add the cornstarch, pulsing to incorporate.
• Add the strawberry mixture to the butter mixture and cook over medium heat, stirring continuously, 8-10 minutes until you reach a custard consistency that coats the back of a spoon.
• Pour strawberry mixture evenly over the cooled crust.
• Bake 10 minutes, until filling is set.
• Cool on wire rack 20 minutes.
• Transfer to refrigerator for 3-4 hours to chill.
• Cut and dust with powdered sugar if desired.
• Store in an airtight container in the fridge.

NOTES: If you don’t have a food processor, you can make this recipe easily by grating your butter with a cheese grater to make it easier to cut into the flour with a pastry cutter by hand.