Last weekend was the Victoria Day holiday here in Canada, and I know my American friends are celebrating Memorial day this weekend. ‘Tis the season for wonderful long weekends, the beginnings of summer sun, and baked goods that tend more toward the refreshing. And what did I come up with to celebrate a Saturday night dinner after a long day of cottage work?
1/4 cup white sugar
1/2 cup butter
1 1/2 cups all purpose flour
3/4 cup lemon juice (I used the juice of 3 lemons, and topped up with the bottled stuff)
1/4 cup lime juice (1 lime, plus some bottled stuff)
zest of 1 lemon
zest of 1 lime
1 cup of strawberries, chopped and pureed
1 1/4 cups white sugar
1/4 cup flour
1/2 tsp baking powder
Line a greased 9×13 pan with parchment paper. In a mixer, beat together butter and sugar for crust until light and fluffy. Mix in flour until mixture is well combined but crumbly. Press into the pan, making sure to get it right to the edges. Bake at 350 degrees for about 20 minutes, or until the edges turn a little brown.
While the crust is baking, zest and juice your lemons and limes, and combine in a bowl with the strawberries and sugar. Beat in the eggs until well combined. Stir in the flour and baking powder (there may be a few small lumps, just mix the best you can). Pour this mixture over the crust – there’s no need to let the crust cool first.
Pop back in the oven for another 25 minutes. Mine took slightly longer, but I’m also still getting used to the oven temperatures at our new house. The mixture should be set, and only a little jiggly (NOT runny or liquid). Remove from oven, let cool for about 30 minutes, then refrigerate for 4 hours or overnight. The colder these are, the easier it will be to cut them.
Store in the refrigerator until you’re ready to eat – they’ll taste more like lemonade if they’re nice and chilled. Enjoy (preferably on a deck or a dock, near a pool or a lake).