I’m not kidding. This dessert is seriously addictive in both its original form and my adapted version. Either way, I don’t know if I can ever get enough. It all started when Greg over at Rufus’ Food and Spirit Guide linked to this recipe. I had never been a big fan of lemon bars, but I needed a dessert that was easy to serve at a potluck and as we learned from our Minnesota cooking adventure, bars were the way to go. So since it was my first time making these and I was about to feed them to other people, I had to sample them. Then I had to eat the ones that didn’t cut out of the pan quite right. Then at the dinner, I got in the dessert line as fast as I could hoping anxiously that there would be a few left by the time it was my turn. Then I filled my plate with my own homemade dessert – nothing else. I think I have a problem, and all it took was one bite.
I was still thinking about those lemon bars last week when I came across this recipe for Strawberry Lemonade Tarts. I had a brainstorm – what if I added strawberries to my new favorite dessert. So I did. I used the original recipe for the crust.
The crust is then baked for 20 minutes at 300F. While the crust is baking and cooling, it’s time to prepare the topping. Again, I followed the original recipe but instead of mixing it all together in a bowl, I placed it in the food processor with two cups of strawberries. Once the crust was cool, I poured the topping over it and baked it at 300F for an hour.
The original recipe suggests baking for 40 minutes, or until the topping sets, but since the strawberries add volume to the custard it takes a bit longer. Now this part is going to be different too – I placed the bars in the freezer after they cooled. Since they’re top-heavy the custard doesn’t sit too well on top of the bar at room temperature. I know because of course I had to sample some when they first cooled.
After our barn raising I had about 6 bars worth left. I put them back into the freezer and have snacked on them all week. They are amazing. I cut one bar, put it in a bowl, let it thaw for a few minutes and then dig in. Amazingly I have shown some restraint and only eaten one each day. That said, I’ve also not told anyone they’re in the freezer and have kept them all to myself. Obviously they’re not going to be addictive to everyone, but I feel a sort of moral obligation to warn you of this dessert’s addictive potential. Now if you’ll excuse me, I’m off to the freezer.