Strawberry-Lemonade Bars Recipe

Introduction

These Strawberry-Lemonade Bars combine the bright, tangy flavors of fresh lemons and strawberries with a buttery crust for a perfect sweet and tart treat. Ideal for warm days or any time you want a refreshing dessert with a homemade touch.

Ingredients

• Cooking spray
• 1/2 cup plus 1 tablespoon (115 g) granulated sugar
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 2 1/2 cups (300 g) all-purpose flour
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter, melted
• 1 1/2 cups (8 oz) fresh strawberries, washed and hulled
• 1 1/2 cups (300 g) granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon finely grated lemon zest
• 1 1/2 cups fresh lemon juice (from 8 to 12 lemons, depending on size)
• 1/2 teaspoon kosher salt
• 4 large eggs
• 3 large egg yolks
• Confectioners’ sugar, for dusting

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13″ x 9″ baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite long sides for easy removal.
2. Step 2: In a large bowl, rub 1/2 cup plus 1 tablespoon granulated sugar, 1 teaspoon lemon zest, and 1/4 teaspoon kosher salt together with your fingers until fragrant and evenly mixed, about 1 minute.
3. Step 3: Add the flour and melted butter to the sugar mixture. Stir with a rubber spatula until a wet dough forms.
4. Step 4: Spoon the dough into the prepared pan and press into an even layer using clean fingertips or the back of a measuring cup.
5. Step 5: Bake the crust until golden in the center, about 20 to 25 minutes. Remove from oven and let cool for 20 minutes. Reduce oven temperature to 325°F (160°C).
6. Step 6: For the filling, combine strawberries, 1 1/2 cups granulated sugar, cornstarch, 1 tablespoon lemon zest, lemon juice, and 1/2 teaspoon salt in a food processor. Process until strawberries are completely broken down and the mixture is mostly smooth, leaving a few small bits.
7. Step 7: In a medium bowl or measuring cup, whisk together the eggs and egg yolks until homogeneous. Add this to the food processor and pulse until combined—the mixture will be very liquid.
8. Step 8: Pour the strawberry mixture evenly over the cooled crust.
9. Step 9: Carefully transfer the pan to the oven and bake until the bars are set around the edges but slightly jiggly in the center, about 30 to 40 minutes. Let cool completely.
10. Step 10: Use a knife to loosen the bars from the short ends of the pan. Lift them out using the parchment paper overhang and transfer to a cutting board. Dust with confectioners’ sugar and cut into squares before serving.

Tips & Variations

• For a more rustic look, leave a few small chunks of strawberries in the filling instead of pureeing completely smooth.
• Use fresh lemon juice for the brightest flavor, but you can substitute bottled lemon juice if needed in a pinch.
• Adding a little vanilla extract to the filling can add a lovely depth of flavor.
• To make the crust gluten-free, try using a 1:1 gluten-free baking flour blend.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They can be served chilled or at room temperature. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes. These bars also freeze well—wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but frozen can work if thoroughly thawed and drained to avoid excess liquid in the filling.

How do I know when the bars are done baking?

The edges of the bars should be set and slightly golden, while the center will still jiggle gently when you move the pan. They will firm up fully as they cool.

Strawberry-Lemonade Bars Recipe

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★★★★★

4.6 from 147 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes
• Yield: 16 bars 1x

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Description

These Strawberry-Lemonade Bars combine a buttery, tender crust with a bright, tangy strawberry-lemon filling. Baked to perfection, they are dusted with confectioners’ sugar for a delightful finish, making a refreshing and vibrant dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust

• Cooking spray, for greasing
• 1/2 cup plus 1 tablespoon (115 g) granulated sugar
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 2 1/2 cups (300 g) all-purpose flour
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter, melted

For the Filling

• 1 1/2 cups (8 oz) fresh strawberries, washed and hulled
• 1 1/2 cups (300 g) granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon finely grated lemon zest
• 1 1/2 cups fresh lemon juice (from 8 to 12 lemons, depending on size)
• 1/2 teaspoon kosher salt
• 4 large eggs
• 3 large egg yolks

For Garnish

• Confectioners’ sugar, for dusting

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Instructions

1. Prepare the oven and pan: Position a rack in the center of the oven and preheat it to 350°F. Grease a 13″ x 9″ baking dish with cooking spray, then line it with parchment paper, leaving an overhang on two opposite long sides to help lift the bars out later.
2. Make the crust mixture: In a large bowl, use clean fingers to rub together the granulated sugar, lemon zest, and kosher salt until you release a fragrant aroma and the ingredients are evenly distributed, which takes about a minute.
3. Combine crust ingredients: Add the all-purpose flour and melted butter to the sugar mixture. Stir using a rubber spatula until a wet dough forms, making sure the ingredients are fully incorporated.
4. Press crust into pan and bake: Transfer the dough into the prepared baking dish. Use clean fingertips or the back of a measuring cup to press it evenly across the bottom. Bake in the oven for 20 to 25 minutes, or until the crust is golden in the center. Once baked, let the crust cool for 20 minutes, then reduce the oven temperature to 325°F.
5. Prepare the filling: In a food processor, combine the fresh strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and kosher salt. Process until the strawberries are completely broken down and the mixture is mostly smooth, allowing for a few small bits.
6. Mix eggs into filling: In a medium bowl or measuring cup, whisk together the eggs and egg yolks until fully homogeneous. Add this to the strawberry mixture in the food processor and pulse until combined; the filling will be very liquid.
7. Pour filling over crust: Carefully pour the strawberry-lemon mixture on top of the cooled crust in the baking dish. Take care to avoid splashing or disturbing the crust layer.
8. Bake the bars: Transfer the baking dish to the oven and bake at 325°F for 30 to 40 minutes, or until the bars are set around the edges and just slightly jiggly in the center.
9. Cool and finish: Allow the bars to cool completely. Then, run a knife along the short ends to loosen. Using the parchment overhang, lift the entire slab out of the pan and place it on a cutting board.
10. Cut and serve: Dust the top with confectioners’ sugar and cut into squares. Serve and enjoy your fresh, zesty strawberry-lemonade bars!

Notes

• For best results, use fresh, ripe strawberries and freshly squeezed lemon juice.
• The almond crust can be pressed evenly using a measuring cup for a uniform thickness.
• Allowing the bars to cool fully before cutting prevents them from falling apart.
• Store bars in an airtight container in the refrigerator for up to 4 days.
• These bars can be served chilled or at room temperature.
• Adjust lemon juice amount based on lemon size and personal tartness preference.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry lemonade bars, lemon dessert bars, strawberry dessert, lemon bars, summer dessert, baked lemon bars