Ingredients for Strawberry Lemon Slices
- All Purpose Flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- Juice of 2 large lemons
- Zest of 2 large lemons
- Strawberry Jam
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How to Make Strawberry Lemon Slices
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang on the longer sides for easy removal.
- **Crust:** In a food processor, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse until blended.
- Add 1 cup (2 sticks) cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs (about 15 seconds).
- Transfer the crumb mixture to the prepared pan and press it firmly into the bottom.
- Bake for 15-18 minutes, or until the edges are lightly golden brown.
- **Filling:** While the crust is baking, whisk together 3 large eggs in a large bowl until light and frothy.
- Gradually whisk in 1 (14-ounce) can sweetened condensed milk until fully incorporated.
- Stir in the zest and juice of 2 large lemons.
- Spread ½ cup of your favorite strawberry jam evenly over the hot crust.
- Pour the lemon filling over the jam layer.
- Bake for 25-30 minutes, or until the center of the filling is set. The edges may be slightly puffed.
- Let the dessert cool completely in the pan before refrigerating for at least 2 hours.
- Once chilled, lift the dessert out of the pan using the parchment paper overhang as handles.
- Cut into 36 squares or bars.
- Garnish each slice with a fanned strawberry half (partially slice a strawberry, but not all the way through, to create a fan effect).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
54g
Fat
15g
Carbs
6g
