ELMIRA, N.Y. (18 NEWS) -
Strawberry Lemon Chiffon Bars
2 16.5 oz. rolls refrigerated sugar cookies
1 10 oz. jar lemon curd
1 8 oz. whip topping
4 cups sliced strawberries, about 24 berries
1 tbsp. finely chopped lemon zest
Preheat the oven to 350 degrees. Spray a 9” x 13” baking dish with release. Slice the sugar cookie dough and line the bottom of the baking pan with the cookie dough. Press together to form a solid crust. Bake for 30 minutes or until golden brown. Cool to room temperature, about one hour.
While you are waiting for the crust to cool, combine the whip topping and lemon curd in a medium size bowl. Use a spatula and fold together until well mixed. Hold in the refrigerator until you are ready to proceed with a cooled crust.
Spread the lemon chiffon mixture over the crust surface. Now, spread the sliced strawberries evenly over the chiffon mixture. Now, sprinkle the chopped lemon zest evenly over the strawberries. Refrigerate , loosely covered, until ready to serve. Cut into 12 squares and plate individually. Happy Memorial Day!!
Yield: 12 servings
Prep time: 20 minutes
Cook time: 30 minutes, 1 hour passive