1 3/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 cup powdered sugar
1 stick butter, sliced
1/4 cup cold water
2 cups fresh strawberries (or frozen strawberries, thawed, with juices)
3/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
1 large egg yolk
1 cup powdered sugar
2 tablespoons milk
Preheat the oven to 350 degrees F.
In a food processor, combine the whole wheat flour, salt and ½ cup powdered sugar. Pulse to mix. Add the butter slices and pulse until crumbly. Drizzle in the water and pulse to make a crumbly dough. Press into a 9x13 baking pan (preferably metal) to form an even crust on the bottom. Bake for 15 minutes, until lightly toasted.
Rinse the processor, then place the berries in the processor bowl and purée completely (if using frozen berries, let them thaw and add along with juices). Add the lemon juice, zest and sugar and process to mix. Add the all-purpose flour, salt, eggs and egg yolk and process until smooth and well-mixed. Pour over the crust.
Bake for about 25 minutes, until the bars are just set. Let cool on a rack.
When the bars are completely cooled, place 1 cup powdered sugar in a cup and stir in the milk with a fork. Drizzle the powdered sugar mixture across the bars, then let set for 10 minutes before slicing into bars.
To store, keep tightly covered in the refrigerator for up to a week.
Nothing says summer more than a classic scoop of vanilla ice cream next to these bars. The cool sweetness of the ice cream pairs perfectly with the slight tartness from the lemon.