Strawberry Lemonade Bars

Steps

1. 1
   Preheat oven to 350°F (175°C).
2. 2
   Make the crust: In a large bowl, whisk together flour, powdered sugar, cardamom (or ginger), and salt.
3. 3
   Drizzle in melted butter while stirring, mixing until all flour disappears.
4. 4
   Line a 9x13 baking pan with parchment paper. Crumble the mixture into the pan and press into an even flat layer using clean hands or a measuring cup.
5. 5
   Bake the crust for 25 minutes at 350°F until lightly golden around the edges.
6. 6
   Prepare the filling: Slice the stems off 2 lemons and cut them into thin slices (about ½ inch thick), removing any seeds.
7. 7
   In a food processor, add granulated sugar, cornstarch, and softened butter cut into small pieces. Pulse for 1 minute until mixture resembles wet sand.
8. 8
   Add the lemon slices and process for 1-2 minutes until very smooth, scraping down the bowl as needed.
9. 9
   Add the 6 eggs and vanilla extract. Process for about 30 seconds until well combined. Optional: strain through a sieve for a silky smooth texture.
10. 10
    Reserve half a cup of the lemon filling. Mix strawberry jam with the reserved filling to create a pink strawberry-lemon mixture.
11. 11
    Pour the lemon filling into the baked crust. Drizzle the strawberry filling over the top and swirl with a skewer or knife to create a marbled effect.
12. 12
    Bake at 350°F for 25-30 minutes until the center is just barely jiggling.
13. 13
    Cool in the pan on a wire rack until room temperature, then chill for at least 2 hours (overnight is ideal).
14. 14
    Cut into squares and dust with powdered sugar before serving.