Mini Strawberry Lemon Bars

Prep time: 20 mins
Total time: 90 mins
(includes cooling time)
Servings: 12 bars (2½")

Ingredients

  • FILLING
  • 1 pouch Krusteaz® Meyer Lemon Bar Filling Mix
  • ⅓ cup Water
  • 3 Eggs
  • About 6 Fresh strawberries, sliced
  • CRUST
  • 1 pouch Krusteaz® Meyer Lemon Bar Crust Mix
  • 3 tbsp Butter, melted

Directions

STEP 1

Heat oven to 350°F. Lightly grease or spray muffin pan with non-stick cooking spray.

STEP 2

In medium bowl, whisk water, eggs, and filling mix until well blended. Set aside.

STEP 3

In small bowl, stir crust mix and melted butter together until crumbly dough forms.

STEP 4

Scoop 2 tablespoons crust mix into each well of pan. Press evenly into bottom and up sides of each well. Bake 8-10 minutes.

STEP 5

Whisk filling mixture once again. Scoop 2 tablespoons filling into each well. Top each with 3 strawberry slices.

STEP 6

Bake 12-14 minutes. Edges should be brown and center should be set (not jiggly).

STEP 7

Cool 1 hour before loosening and removing from pan. Store in refrigerator.
Garnish with fresh mint, if desired.