Strawberry Lemon Bars
A delightful combination of tangy lemon and sweet strawberries layered into irresistible bars, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour Can be substituted with gluten-free flour.
- ½ teaspoon salt
Filling Ingredients
- 1 cup granulated sugar For the lemon filling.
- 4 large eggs
- 1 cup freshly squeezed lemon juice Fresh lemon juice is recommended.
- 1 tablespoon lemon zest Zest from the lemons used for juice.
- ½ cup fresh strawberries, puréed Frozen strawberries can also be used.
- 1 tablespoon cornstarch Used for thickening the strawberry mixture.
Instructions
Preparation
- Gather all your ingredients. Ensure the unsalted butter is softened.
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Cook the Base
- In a medium bowl, cream the softened butter and 1/2 cup of sugar until light and fluffy.
- Mix in the flour and salt until just combined. Press into the bottom of the prepared pan.
- Bake for 15-20 minutes until lightly golden and firm.
Prepare the Lemon Filling
- In another bowl, whisk together 1 cup of sugar, eggs, lemon juice, and lemon zest until smooth.
Add Lemon Filling to the Crust
- Once the crust has cooled slightly, pour the lemon filling over the crust.
Create the Strawberry Swirl
- Mix the puréed strawberries with cornstarch and drop spoonfuls over the lemon filling.
- Use a knife to swirl the strawberry mixture into the filling.
Bake Again
- Bake for an additional 20-25 minutes until the filling is set.
Cool Down
- Allow the bars to cool in the pan and then refrigerate for at least 2 hours.
Serve and Enjoy
- Slice into squares, dust with powdered sugar, and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months. Allow to thaw in the fridge overnight before enjoying.