Kiwi Strawberry Sugar Cookie Bars

 I found a recipe on Pillsbury for Strawberry Lemonade Bars and I ended up loving them with some  modifications. I wanted to make them again for a work bday celebration but I decided to give Kiwi Curd a shot......and oh MY it was a HUGE hit! 

Kiwi Curd:

5 ripe kiwis

1/2 cup white sugar

3 large eggs yolks

1 large egg

3/4 tsp citric acid (find it in jam making aisle)

6 TB unsalted butter, cold and cubed

Sugar Cookie Base:

4 cups plus 2 TB flour

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 1/2 cups softened butter

1 1/2 cups sugar

3 TB brown sugar

2 large eggs

3 tsp vanilla

plus  2 TB sugar for sprinkling

Toppings:

2 cups stabilized whipped cream* or Cool Whip 

1 lb strawberries, washed and sliced

1-2 more kiwis, peeled and sliced 

* stabilized whipped cream is pretty easy, lots of recipes out there, I usually use THIS one, but did Cool Whip this time. Don't just use plain whipped cream though, it will liquify pretty quickly.

For the Kiwi Curd:  (make ahead for plenty of time to chill completely!)

Peel the kiwis and puree them in a high powered blender or food processor, add citric acid and while a few more seconds

In a small pot combine egg yolks, whole egg, and sugar, whisk until well combined. Add Kiwi puree and whisk again.

Cook over medium heat whisking constantly until the mixture thickens and reaches 165 degrees. It should coat the back of a spoon.

Once thick remove from heat and add butter chunks, whisking until fully melted and incorporated. 

Transfer to a jar or bowl and chill completely(at LEAST 2 hours) 

For the Sugar Cookie Base:

Preheat oven to 350 and line a 10x15 sheet pan with parchment paper (I spray mine lightly with baking spray too)

Combine flour, baking soda, baking powder and salt. Set aside

In a mixing bowl cream butter and sugars together until very pale and creamy. Add eggs one at a time, then vanilla and mix until combined.

Add dry ingredients 1/2 cup at a time and mix until combined, do not over mix.

Gather all the dough into a ball and place on parchment lined pan. 

With slightly damp hands, pat until it is in an even layer covering the pan. You can re dampen hands as needed to use wax paper to assist you if you like, gently peeling it off after you have it even.  

Sprinkle with a little extra sugar if you like

Bake in preheated oven 21-25 minutes until browned and crackly. 

Remove from oven and cool completely. 

When the base is completely cool you are ready to assemble

Mix 2 cups of stabilized whipped cream or cool whip with the kiwi curd, stir gently until well combined and spread evenly over base.

 

Top with sliced strawberries and kiwis  

Allow to chill for an hour, slice and enjoy! (I used a pizza cutter 😀