INGREDIENTS:
BARS:
- 1 c salted butter, softened
- 1 c sugar
- 1 large egg
- 3 T lemon juice (~ 1 lg lemon)
- 1 T lemon zest
- 2-1/3 c flour
- 1/4 t soda
- 1-1/4 c diced strawberries
GLAZE:
- 1-1/2 c powdered sugar
- 2 T lemon juice (~ 1 med lemon)
- 1 T strawberry jam
DIRECTIONS:
Preheat oven to 350 degrees, line a 9 X 9 pan with parchment paper.
Beat butter and sugar until creamy, about 30 seconds. Beat in egg, lemon juice, and zest. Add flour and soda, mixing just until combined.
Fold in strawberries; batter will be thick.
Spread batter into prepared pan and bake 45 – 50 minutes or until a toothpick 1 inch from the edge comes out clean.
To make the glaze, sift powdered sugar and whisk with lemon juice and strawberry jam until fully combined. Pour over cooled bars.
Allow glaze to set for 10 minutes before cutting into squares.
Store covered in the refrigerator for 4 – 5 days. To freeze, wrap well and store for 3 – 4 months.
