Strawberry Lemon Bars
A perfect balance of sweet and tangy, these Strawberry Lemon Bars feature a buttery crust topped with creamy lemon filling and fresh strawberry glaze.
Ingredients
For the Crust
- 1 cup unsalted butter Melted
- 1 cup all-purpose flour Can be substituted for gluten-free flour
- ½ cup powdered sugar
- ¼ teaspoon salt
For the Filling
- 1 cup granulated sugar Can be substituted with coconut sugar
- 2 large eggs Can be replaced with flaxseed for a vegan version
- ¼ cup fresh lemon juice Freshly squeezed for best flavor
- 1 tablespoon lemon zest From fresh lemons
For the Glaze
- 1 cup fresh strawberries Pureed
- ¼ cup gelatin Optional for thicker glaze
- extra to taste powdered sugar For dusting before serving
Instructions
Preparation
- Gather all your ingredients, ensuring your butter is at room temperature for easy melting.
- Pre-measure your fresh lemon juice, zest, and strawberries to streamline the process.
Make the Crust
- In a saucepan, melt the unsalted butter over medium heat until it turns brown and nutty, stirring occasionally.
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Stir in the warm brown butter until just combined.
- Grease a baking dish and press the mixture firmly into the bottom to form an even crust.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until lightly golden.
Make the Filling
- In another bowl, whisk together the granulated sugar, eggs, fresh lemon juice, and lemon zest until well-blended and fluffy.
- Once the crust finishes baking, pour the lemon mixture evenly over it.
- Return to the oven and bake for an additional 20-25 minutes, or until the filling is set.
Glaze and Serve
- Allow the bars to cool at room temperature, then chill in the refrigerator until fully set, about 2 hours.
- For the glaze, mix the pureed strawberries with gelatin if desired and spread it over the chilled lemon layer.
- Chill again for another hour until the glaze has set.
- Slice into square bars and dust with powdered sugar before serving.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months.