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Creating a visually appealing marbled effect in your strawberry lemonade bars adds an artistic touch to this delightful dessert. To achieve this, start by preparing the strawberry layer and the lemonade layer separately.

Frozen Strawberry Lemonade Bars

Beat the summer heat with these delightful Strawberry Lemonade Bars! This refreshing treat perfectly blends the sweetness of ripe strawberries and the zesty flavor of fresh lemons, creating a balanced dessert that everyone will love. Easy to prepare and visually stunning with a golden graham cracker crust, these bars can be served chilled or frozen. Ideal for picnics or family gatherings, they capture the essence of summer in every bite. Enjoy crafting a sweet and fruity memory!
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Ingredients
  

2 cups fresh strawberries, hulled and halved

1/2 cup granulated sugar, divided

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 1 lemon

1 cup Greek yogurt (plain or vanilla)

1 teaspoon vanilla extract

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

Pinch of salt

Instructions
 

Prepare the Strawberry Puree: In a blender, combine the halved strawberries with 1/4 cup of granulated sugar. Blend until smooth. Strain through a fine-mesh sieve to remove seeds, if desired. Set aside.

    Mix Lemonade Base: In a mixing bowl, whisk together the remaining 1/4 cup of granulated sugar, freshly squeezed lemon juice, and lemon zest until the sugar is dissolved.

      Add Yogurt and Vanilla: Fold in the Greek yogurt and vanilla extract into the lemon mixture, stirring until smooth and well combined.

        Combine Mixtures: Gently swirl the strawberry puree into the yogurt-lemon mixture. Use a spatula to create marbled swirls, but do not overmix; you want to maintain some pink streaks.

          Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix well until the mixture resembles wet sand.

            Assemble the Bars: Line an 8x8-inch baking dish with parchment paper. Press the graham cracker mixture evenly into the bottom of the prepared dish to form a crust.

              Pour and Freeze: Pour the strawberry-lemonade mixture over the graham cracker crust, spreading it evenly. Cover with plastic wrap and freeze for at least 4-6 hours or until completely firm.

                Serve: Once frozen, remove from the dish using the edges of the parchment paper. Cut into bars, and serve chilled. Optionally, garnish with fresh strawberry slices or lemon zest.

                  Prep Time, Total Time, Servings: 20 min | 6+ hrs | 12 bars