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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
