Strawberry Lemon Bars
Bright, tangy lemon bars swirled with fresh strawberry puree on a buttery shortbread crust. Perfect for spring gatherings and picnics.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted for the crust
- 1 cup all-purpose flour for the crust
- 0.25 cup powdered sugar for the crust
- 0.25 tsp fine salt for the crust
- 1.5 cup fresh strawberries, chopped hulled
- 2 tbsp granulated sugar for the strawberries
- 1 tbsp cornstarch for thickening strawberries
- 3 eggs room temperature
- 1 cup granulated sugar for the filling
- 0.5 cup fresh lemon juice about 3–4 lemons
- 1 tbsp lemon zest
- 0.25 cup all-purpose flour for the filling
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, overhanging two sides.
- Stir flour, powdered sugar, and salt for the crust in a bowl. Mix in melted butter until a soft dough forms.
- Press dough firmly into the pan. Bake 15–18 minutes, until lightly golden around the edges.
- Cook strawberries, 2 tbsp sugar, and cornstarch in a small saucepan over medium heat, 4–6 minutes, until thick and jammy. Cool slightly.
- Whisk eggs and 1 cup sugar in a bowl. Add lemon juice and zest. Sift in flour and whisk until smooth.
- Pour lemon filling over the hot crust. Spoon strawberry mixture in small dollops over the top and swirl gently.
- Bake 18–22 minutes, until the center is just set with a slight jiggle. Do not overbake.
- Cool to room temperature, then chill 1–2 hours. Dust with powdered sugar and cut into 16 squares.
Notes
Variation: Swap strawberries with raspberries or blackberries. Add a few basil leaves to the strawberry cook-down for a fresh twist. Storage: Refrigerate bars in an airtight container for up to 4 days, or freeze (well wrapped) for 2 months.
This recipe is an original creation inspired by classic Strawberry Lemon Bars flavors. All ingredient ratios and instructions are independently developed.