Ingredients
Scale
- 1 cup unsalted butter, melted (226 g)
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 2 cups + 2 tablespoons all-purpose flour (265 g)
- 3 large eggs
- 1 1/3 cups granulated sugar (270 g)
- 1/2 cup egg yolks (from about 8 large eggs; 135 g)
- 1 tbsp grated lemon zest
- 1 1/3 cups lemon juice (from about 8 large lemons; 310 g)
- 2 tbsp freeze-dried strawberries, crushed to a fine powder
Instructions
- Preheat the oven to 325°F (160°C) and line an 8×8 inch pan with parchment paper.
- Mix melted butter, sugar, and vanilla extract until combined. Add kosher salt and flour, mixing to form a dough.
- Spread the dough into the pan and bake for about 25 minutes until golden. Let cool.
- Whisk together granulated sugar, whole eggs, egg yolks, lemon zest, and lemon juice in a saucepan over low heat for 4 minutes until combined.
- Increase heat to medium-low and stir until the curd thickens (7-8 minutes). Strain into a bowl and mix with crushed strawberries.
- Pour the remaining lemon curd over the crust, dolloping and swirling the strawberry curd on top.
- Bake at 350°F (175°C) for about 15 minutes until set. Cool and refrigerate until fully set, then cut into squares.
Notes
Use fresh lemons for the best flavor.
Let melted butter cool slightly before mixing it with sugar.
Gently swirl the strawberry curd for a beautiful marbled effect.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 65