Strawberry Lemon Slices Recipes

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

STRAWBERRY LEMON SLICES

Steps:

• Preheat oven to 350°F.
• Line a 9x13 pan with parchment paper, overlapping the sides for easy removal.
• Crust: Pour flour, icing sugar and salt into a large bowl, mix.
• Add cold cubed butter and, using a pastry knife or 2 butter knives, process mixture until it crumbles.
• Transfer mixture to prepared pan and press firmly into pan.
• Bake 15-18 mins until edges are golden.
• Filling: In a large bowl, beat the eggs with a hand held whisk until they are well mixed.
• Add the sweetened condensed milk and beat until it's fully incorporated.
• Whisk in lemon juice and zest.
• Spread jam over hot crust.
• Pour filling over and bake for 25-30 mins or until filling has set.
• Cool bars in pan on wire rack.
• When cold, dust with icing sugar and slice.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

STRAWBERRY-LEMON CREAM PUFFS

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.