Strawberry Lemon Bars with Zesty Lemon Glaze

• ½ cup (113 g) butter, slightly softened
• 1 cup (200 g) light brown sugar, gently packed
• 1 ⅓ cup (160 g) all-purpose flour, (stir, spoon & level)
• ½ tsp salt
• 1 tsp baking powder
• 1 cup (80 g) oats
• 14 oz (396 g) sweetened condensed milk, or 1 recipe homemade
• Zest of 1 lemon
• ½ cup (118 ml) lemon juice, (about 2–3 lemons)
• 1 ½ cups (261 g) whole strawberries
• 1 Tbsp granulated sugar
• Water

• In a stand mixer, cream the butter and light brown sugar together until smooth. Scrape the bowl as needed. Add the flour, salt, baking powder, and oats, and mix until a crumbly dough forms.
• Lightly spray a 9×13″ pan. Press about three-quarters of the crumb mixture firmly into the bottom to form the crust. Reserve the remaining crumbs for the topping.
• In a bowl, whisk together the sweetened condensed milk, lemon zest, and lemon juice until the mixture thickens slightly. If making homemade condensed milk, you can pulse the zest and juice into it after it’s prepared.
• Puree the strawberries with the granulated sugar in a small food processor until smooth. Add water, one tablespoon at a time, until you reach a thick but pourable consistency. Adjust sugar to taste depending on berry sweetness.
• Pour the lemon mixture over the prepared crust. Spoon dollops of the strawberry puree on top, then use a knife or spoon to swirl the two together to create a marbled effect.
• Scatter the remaining crumb mixture evenly over the top.
• Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and lightly golden. Allow the bars to cool completely before cutting into squares. For best flavor and texture, chill in the refrigerator and serve cold.

Tip: If using freeze-dried strawberries, rehydrate them before pureeing and expect to add more water than with fresh berries. Adjust sweetness to your taste.