Categories: Dessert, not tried

Ingredients

• 2 cups plus 6 tbsp flour, divided
• 1 cup powdered sugar
• pinch of salt
• 2 sticks butter
• 4 eggs
• 2 cups granulated sugar, divided
• 6 tbsp fresh lemon juice
• zest of 1 lemon
• 2 1/2 cups strawberries, hulled and divided
• 1 1/2 cups granulated sugar, divided
• a little sprinkle of cinnamon
• 1 package gelatin powder
• 1/4 tsp vanilla extract
• 2 8 oz packages cream cheese
• 1 pint heavy cream
• 1/2 cup homemade or local strawberry jam

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 × 13 inch pan. Combine 2 cups flour, powdered sugar, and salt in a large bowl. Use a pastry cutter to cut butter into the flour mixture until coarse crumbs form. Knead until it forms balls. Press evenly into bottom of the pan. Bake for 20 minutes.

2. Whisk together eggs, 2 cups granulated sugar, 6 tbsp flour, lemon juice and zest in a medium bowl. Pour over baked crust and bake for 25 more minutes. Set aside. Allow to cool.

3. Mash 2 cups of strawberries. Place in a medium saucepan. In a bowl, mix together 1 cup of sugar, cinnamon and gelatin powder. Cook berries over medium-high heat until it comes to a boil, then add sugar mixture, stir to dissolve. Cook, stirring vigorously for a few more minutes, then transfer to a blender and puree until smooth. Allow to cool to room temperature.

4. Beat vanilla and cream cheese in a medium bowl until soft. Slowly add cream, continue to beat. Add strawberry puree very slowly and remaining 1/2 cup sugar until mixed well. Spread over top of lemon bars. Allow to chill overnight or at least 4 hours ahead.

5. Slice remaining 1/2 cup strawberries. Toss with strawberry jam. Cut bars into squares. Top with several slices of strawberries and serve.

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