Strawberry-Lemonade Bars Recipe

Introduction

These Strawberry-Lemonade Bars offer a delightful blend of tart lemon and sweet strawberry flavors in a buttery crust. They’re perfect for summer gatherings or a refreshing treat any time of year.

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.
2. Step 2: In a large bowl, rub together 1/2 cup plus 1 tablespoon granulated sugar, 1 teaspoon lemon zest, and 1/4 teaspoon salt with your fingers until fragrant and well combined, 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. Using your fingertips or the back of a measuring cup, press it into an even layer.
5. Step 5: Bake the crust until golden in the center, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes. Reduce the oven temperature to 325°F (163°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 the strawberries are completely broken down and the mixture is mostly smooth with a few small bits remaining.
7. Step 7: In a separate bowl, whisk together the eggs and egg yolks until smooth. Add them to the strawberry mixture in the food processor and process again until fully combined. The mixture will be quite liquid.
8. Step 8: Pour the strawberry filling over the cooled crust and carefully transfer the pan back to the oven.
9. Step 9: Bake the bars until set around the edges and slightly jiggly in the center, about 30 to 40 minutes. Remove from the oven and allow to cool completely.
10. Step 10: Once cooled, loosen the bars from the short ends of the pan with a knife. Using the parchment overhang, lift out the entire slab and transfer it to a cutting board. Dust with confectioners’ sugar and cut into squares.

Tips & Variations

• Use ripe, sweet strawberries for the best flavor and natural sweetness.
• If fresh lemons are not available, substitute with bottled lemon juice, but fresh lemon juice provides the best brightness.
• To make the crust easier to press, chill the dough briefly before pressing it into the pan.
• For a twist, add a handful of fresh mint leaves to the filling mixture before processing.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture, or enjoy chilled. These bars do not freeze well due to their delicate filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess liquid in the filling.

How do I know when the bars are done baking?

The bars are done when the edges are set and the center still jiggles slightly when you gently shake the pan. They will firm up more as they cool.

Strawberry-Lemonade Bars Recipe

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★★★★★

4.7 from 313 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 24 bars (cut into 2-inch squares) 1x

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Description

These Strawberry-Lemonade Bars combine a buttery, golden crust with a tangy, sweet strawberry and lemon filling for a refreshing dessert perfect for warm weather or any time you crave a bright, fruity treat.

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Ingredients

Scale 1x2x3x

For the Crust

• 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

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 Finishing

• Confectioners’ sugar, for dusting

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Instructions

1. Prepare oven and pan: Preheat the oven to 350°F (175°C) and place a rack in the center. Grease a 13″ x 9″ baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite long sides to make lifting the bars easier.
2. Make the crust: In a large bowl, rub together the granulated sugar, lemon zest, and salt with your fingers for about 1 minute until fragrant and evenly combined. Add the flour and melted butter, then stir with a rubber spatula until a wet dough forms.
3. Press and bake crust: Spoon the dough into the prepared pan and press it evenly into an even layer using clean fingertips or the back of a measuring cup. Bake for 20 to 25 minutes until golden in the center. Allow the crust to cool for 20 minutes and then reduce the oven temperature to 325°F (163°C).
4. Prepare the filling: In a food processor, process the strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and salt until the strawberries are fully broken down and the mixture is mostly smooth but with a few small bits remaining.
5. Mix eggs and combine: In a medium bowl or measuring cup, whisk together the eggs and egg yolks until smooth and homogenous. Add this to the strawberry mixture in the food processor and pulse until combined; the mixture will be very liquid.
6. Pour filling and bake: Pour the strawberry-lemon filling evenly over the cooled crust. Carefully transfer the baking dish back to the oven to avoid spilling. Bake for 30 to 40 minutes until the edges are set and the center is just slightly jiggly.
7. Cool and finish: Let the bars cool completely. Use a knife to loosen the bars from the short ends of the pan, then lift them out using the parchment overhang. Transfer to a cutting board, dust with confectioners’ sugar, and cut into squares.

Notes

• Using fresh lemon juice is key for the bright, tart flavor in the filling.
• Let the bars cool completely before cutting for clean slices.
• The slight jiggle in the center after baking indicates perfectly set filling.
• Store bars in an airtight container in the refrigerator for up to 4 days.
• You can freeze the bars for up to 2 months, thawing overnight in the refrigerator before serving.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Lemonade Bars, lemon bars, strawberry dessert, summer desserts, baked lemon bars