Fresh Strawberry Bars

• FOR THE CRUST:
• 1 stick Unsalted Butter, Softened
• 1/3 cups Powdered Sugar
• 1/4 teaspoons Salt
• 1 cup Flour
• FOR THE STRAWBERRY CUSTARD FILLING:
• 1 cup Pureed Fresh Strawberries (for 1 Cup You'll Need 6-12 Berries, Depending On The Size)
• 4 whole Egg Yolks
• 1 can Sweetened, Condensed Milk - 14-ounce Can
• 2 Tablespoons Lemon Juice
• 3 drops Red Food Coloring (optional)
• 1/4 teaspoons Salt
• Powdered Sugar And Fresh Strawberries, Hulled And Sliced, For Garnish

1. Preheat the oven to 350 F. Line an 8X11 inch bar pan with parchment paper allowing paper to hang over the edges of the pan (you'll use the paper as a handle to remove the finished bars from the pan). Press the paper down in the corners to smooth out crinkled edges.
2. In a mixing bowl using an electric mixer, beat the butter and sugar until fluffy, then add the salt the flour. Mix until the dough just comes together. Dump the dough into the prepared pan. Press evenly across the bottom. Bake for 15 minutes.
3. Meanwhile, puree the strawberries in a blender or food processor. Add the egg yolks, condensed milk, lemon juice, food coloring, and salt to the pureed strawberries and pulse to blend.
4. Remove the crust from the oven when it's done. Pour the strawberry mixture over the warm crust and return to the oven. Bake for 25-30 minutes until the center is soft, but set.
5. Remove from the oven and allow it to cool to room temperature. Then cover it with a sheet of plastic wrap and chill for at least 3 hours.
6. To serve: Lift the paper edges, taking the whole strawberry bar sheet out of the pan. Peel back the edges of the paper, then trim the rough edges of the strawberry bars. Cut into 15 squares. Dust with powdered sugar and top each square with a slice of fresh strawberry.

butter, powdered sugar, ubc, flour, strawberry custard, fresh strawberries, egg yolks, lemon juice, coloring, ubc, powdered sugar

Taken from tastykitchen.com/recipes/desserts/fresh-strawberry-bars/ (may not work)