Spring Fun In The Kitchen — Strawberry Pineapple Lemonade Bars

Looking for something to entertain the kiddos this spring break? Time for some  kitchen escapades! With spring break here, there's no better time to whip up a delectable treat with your little ones. Let's celebrate the season of blooms and sunshine by concocting some irresistible Strawberry Pineapple Lemonade Bars together!

Get ready to embark on a culinary journey filled with laughter and learning. From kneading the buttery crust to blending the fruity goodness, every step promises heaps of enjoyment and deliciousness. So, grab your aprons, gather your ingredients, and let's sprinkle some culinary magic into our spring break.

P.S. Don't fear the mess - embrace it! 

Ingredients:

For the crust:

• 1 cup (2 sticks) softened butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• Pinch of salt

For the filling:

• 3 cups sugar
• 5 large eggs
• 1/2 cup freshly squeezed lemon juice
• 3/4 cup unsweetened pineapple juice
• 1 1/3 cups all-purpose flour
• Pinch of salt
• 4 cups strawberries (frozen, thawed and pureed)

Icing sugar for dusting

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 350°F (If using a dark non-stick pan, adjust temperature to 330-335°F). Line your baking pan (9×13″, 10×15″, or 12×16″) with tin foil and spray with non-stick spray.
   • In a stand mixer, combine softened butter, sugar, and salt. Add flour and beat until just combined. Alternatively, you can mix by hand until the mixture is crumbly.
   • Press the mixture evenly into the bottom of the prepared pan. Bake for 10-15 minutes, until the crust feels slightly dry on top.

2. Prepare the Filling:

   • In a large bowl, whisk together sugar, eggs, flour, lemon juice, pineapple juice, and salt until well combined.
   • Puree strawberries in a blender, food processor, or Magic Bullet. Strain the puree through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk until fully combined.
   • Pour the filling mixture over the pre-baked crust.
   • Bake for 30-45 minutes, or until the filling is completely set. For a 9×13″ pan, bake for 40-45 minutes, and for a 12×16″ pan, bake for about 30 minutes.

3. Finish and Serve:

   • Allow the bars to cool completely before cutting into squares. For best results, refrigerate the bars for a couple of hours after they reach room temperature.
   • Dust the cooled bars with icing sugar before serving, if desired.

*photo & recipe compliments of The Recipe Rebel