Strawberry Lemon Lime Bars

Spring and summer are perfect times for lemon and lime flavors. I especially love them in spring, when we can finally lighten up a little... so I was thrilled to find out that this month's Improv Challenge was lemon and lime! These bars kick it up a notch with strawberries too - and a delightful shortbread crust that's studded with oats. The (finally!) warmer weather is a perfect time to enjoy a refreshing treat like this!

Start by placing the flour, oats,

powdered sugar and salt in the bowl of a food processor and pulse to combine. Add the chilled butter

and pulse until the mixture resembles coarse crumbs. Add the yogurt

and pulse until combined.

Place the crust into a foil-lined 9x13 pan and firmly press into the bottom, making as level as possible.

Bake the shortbread crust for about 25 minutes, until light brown on the edges and firm to the touch.

Place the sliced strawberries in a small bowl and sprinkle with the 1 tablespoon sugar.

Remove the crust from the oven and scatter the strawberries evenly over the top.

In a medium bowl whisk together the eggs, sugar,

flour, lemon and lime zests

and lemon and lime juices.

Pour the lemon lime mixture over the strawberries.

Lower the oven temperature to 325F and bake for about 20-25 minutes or until the top of the bars is firm. Remove from the oven to a metal rack;

cool before cutting into squares and sifting powdered sugar over the top before serving.

One year ago: Blackberry Rhubarb Bread
Two years ago: Strawberry Oat Muffins
Three years ago: Gingered Strawberry Rhubarb Crisp
Four years ago: Sweet Potato "Fries"
Five years ago: Apple Slaw

Get more great stuff at Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Frenzy.

Strawberry Lemon Lime Bars

Crust:
1 1/2 cups flour
1/2 cup oats
1/2 cup powdered sugar
1/2 tsp. salt
1/4 cup vanilla yogurt
1/2 cup cold butter, cut into bits

Filling:
1 1/2 cups sliced strawberries
1 Tbsp. sugar
4 eggs
1 cup sugar
3 Tbsp. flour
Zest of small lemon
Zest of lime
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
powdered sugar for sifting over the bars

Place the flour, oats, powdered sugar and salt in the bowl of a food processor and pulse to combine. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the yogurt and pulse until combined.

Place the crust into a foil-lined 9x13 pan that has been sprayed with nonstick spray. Firmly press into the bottom, making as level as possible. Bake the shortbread crust at 350 for about 25 minutes, until light brown on the edges and firm to the touch.

Place the sliced strawberries in a small bowl and sprinkle with the 1 tablespoon sugar. Remove the crust from the oven and scatter the strawberries evenly over the top.

In a medium bowl whisk together the eggs, sugar, flour, lemon and lime zests and lemon and lime juices. Pour the lemon lime mixture over the strawberries.

Lower the oven temperature to 325F and bake for about 20-25 minutes or until the top of the bars is firm. Remove from the oven to a metal rack; cool before cutting into squares and sifting powdered sugar over the top before serving.

Recipe Source: Adapted from Patty's Food

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