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Preheat your oven to 350 degrees.
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Grease or line a 13x18 in baking sheet.
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Start by creaming together the butter and sugar until light and fluffy in your mixer.
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Add eggs one at a time, mixing in between each addition.
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Add vanilla, lemon juice, and zest.
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In a separate bowl, mix flour, salt, and baking soda.
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Add the flour mixture to the butter/egg mixture in 1 cup increments, mixing well after each addition.
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Stir in poppy seeds.
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Spread dough on to the baking sheet and bake for 15-20 minutes or until a toothpick is inserted and comes out clean.
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To make the frosting-
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Place strawberries in the bowl of a small food processor; process until pureed.
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In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
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Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
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Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air.
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Frosting consistency should be dense and creamy, like ice cream.
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Frost cooled lemon sugar cookie bars and cut to serve.
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Makes 15-18 bars.