Strawberry Lemon Bars Start with a tender shortcrust pastry crust topped with a sweet, tart strawberry-lemon filling. Dust with powdered sugar just before serving and you’ve got a premium dessert that’s perfect for an outdoor gathering or any other occasion.
Classic and Easy Lemon Bars were the first lemon-based dessert I’ve ever made. I loved them so much I had to create this ultimate strawberry version. They’re incredibly easy to make since you don’t have to get your blender out. The creamy strawberry filling is quick to make in a blender or food processor.
If you’re looking for a strawberry dessert that’s sweeter than tart, try my Classic Strawberry Crumble Bars. Or for a frosty berry dessert that’s perfect on a sweltering hot afternoon, you’ll love my refreshing, dairy-free strawberry sorbet.
Why You’ll Love These Strawberry Lemon Bars
- With just a few basic ingredients and simple steps, you can whip up this incredible summertime recipe in about an hour.
- Each bite of these bars is bursting with fresh fruit flavor and lemony zest, making them an unexpectedly delicious treat.
- With its bright pink strawberry filling, this dessert will brighten up any table.
- These freezable bars are great for sharing at a family picnic or cookout, so make an extra batch right away to have on hand.
- They’re a great way to use up extra strawberries if you’ve bought too many homes at the farmer’s market.
what you will need
Be sure to scroll down to the recipe card for measurements and full instructions!
from the crust
- Flour – Creates structure for the crust.
- powdered sugar – Sweetens the crust and makes it tender.
- butter – Tenderizes the crust and adds a rich, buttery flavor.
For the filling
- Frozen Strawberries – These add a wonderful flavor to the filling.
- Lemon peel – This provides an extra kick of sweet, aromatic lemon flavor.
- lemon juice – Use freshly squeezed lemon juice. It gives the bars a fresher taste than store-bought lemon juice, and you’re going to have to grate fresh lemons anyway!
- eggs – Eggs thicken the filling, making them easy to slice.
- Sugar – Sweetens the filling and keeps it fresh.
- Flour – Helps to thicken the filling.
- baking powder – Helps to fluff up the filling.
How to make Strawberry Lemon Bars
- Mix and press the crust. In a large bowl, mix the crust ingredients together with your hands until a dough forms. Press the dough into your prepared baking pan.
- Bake the crust. Bake at 180°C for 20-25 minutes until lightly golden brown. Remove to cool.
- Mix the filling. While the crust is baking, mix the lemon juice and strawberries in a blender or food processor until smooth. Add the sugar, eggs and zest and mix until smooth. Then add the flour and baking powder and mix again until smooth.
- Bake the bars. Pour the filling over the baked crust, then bake for 25 to 30 minutes.
- Take out and let cool. Remove the bars from the oven and let them cool completely before serving.
Recipe tips and variations
- Line with parchment for easier cleaning. Place parchment paper on the greased casserole dish to make it easier to remove the bars and clean the dish.
- Start with the crust. It’s important to prepare the base first, as it needs to be pre-cooked before adding the filling.
- Don’t mix the batter too much. When preparing the crust, be careful not to over-mix the batter as this can result in a chewy texture. You can use a pastry blender to shred the butter, then press the crumbly mixture into the pan as directed.
- A warm crust is perfectly fine. While the crust shouldn’t be fresh out of the oven and piping hot when you pour the filling over it, it’s okay if the crust is still warm.
- Experiment with different fruit flavors. Try using different types of berries like raspberries or blackberries to add a unique twist to this recipe.
When the strawberry-lemon bars are done, the filling should be centered and shouldn’t wobble when you shake it. Be sure to let the bars cool completely before garnishing and slicing.
Yes, feel free to use fresh strawberries in this recipe if you have some on hand. The filling may appear more runny when poured, but the finished bars will still have a similar texture.
How to store it
- room temperature – Since these bars contain eggs, it’s best not to keep them at room temperature for more than 3 hours.
- Refrigerate – Store Strawberry Lemon Bars in an airtight container in the refrigerator for up to 5 days.
- freezing – Freeze the sliced bars, uncovered, on a sheet pan for a few hours, then stack them in an airtight, freezer-safe container with wax paper or parchment between layers. If you are freezing them in their baking sheet, double wrap them in plastic wrap first. Can be kept for up to 3 months.
preparation time
10 mins
cooking time
50 minutes
total time
1 hour
Ingredients
base layer
-
2 cups all-purpose flour, sifted
-
1/2 cup powdered sugar
-
1 cup butter, cut into cubes
lemon layer
-
4 whole large eggs
-
1 1/2 cups granulated sugar
-
1 cup freshly squeezed lemon juice
-
2 teaspoons lemon zest
-
1 1/4 cup frozen strawberries
-
1/4 cup all-purpose flour
-
1/2 teaspoon baking powder
-
2 tablespoons powdered sugar for dusting
instructions
- Preheat the oven to 350°F. Spray a 13×9 inch skillet with nonstick spray. Put aside.
- In a large bowl, mix together the flour, powdered sugar and butter. Mix with hands until a compound forms like wet sand. Press into the prepared casserole dish.
- Bake for 20-25 minutes until lightly golden brown. Take out of the oven.
- Meanwhile, blend lemon juice and strawberries in a blender or food processor until smooth.
- Add sugar, eggs and lemon zest. Mix until well incorporated.
- Add flour and baking powder and mix well.
- Pour over the baked crust. Return to the oven and bake for 25-30 minutes until the filling is completely set and no longer wobbles.
- Remove from the oven and allow to cool completely before dusting with icing sugar and serving.
Remarks
You can use fresh strawberries for this recipe.
Nutritional Information
yield
24
serving size
24 servings
amount per serving
calories 188total fat 9gSaturated Fatty Acids 5gtrans fats 0gunsaturated fat 3gcholesterol 51 mgsodium 84 mgcarbohydrates 26gfiber 1gSugar 16gprotein 2g
Nutritional Disclaimer: All information presented on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on Dinnersdishesanddesserts.com should be used as a general guide only.
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