Strawberry Lemonade Bars

Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour

In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9×13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray. Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

Lemon Curd Layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice

In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer.

Lemon Cream Layer
2 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
1 lemon zest, grated
1 pint (about 25 whole) strawberries, hulled & sliced

In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.

Strawberry Glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch

In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely. Enjoy!