Save Tangy, sweet strawberry lemonade filling atop a buttery shortbread crust—these bars are a refreshing, crowd-pleasing treat perfect for spring and summer gatherings.
Save These bars bring a delightful brightness to any dessert spread, with their vibrant pink filling and melt-in-your-mouth crust. The subtle tartness from the lemon juice and zest complements the natural sweetness of fresh strawberries, making each bite a refreshing experience. Enjoy them chilled for clean slicing and the best texture.
Ingredients
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- For the Shortbread Crust
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- For the Strawberry Lemonade Filling
- 1 cup (150 g) fresh strawberries, hulled and diced
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons)
- 1 tbsp finely grated lemon zest
- 1/3 cup (40 g) all-purpose flour
- 1/4 tsp salt
- For Topping
- Powdered sugar, for dusting (optional)
Instructions
- 1. Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.
- 2. In a medium bowl, cream together softened butter and sugar for the crust until light and fluffy. Add flour and salt, mixing until a soft dough forms.
- 3. Press the dough evenly into the bottom of the prepared pan, smoothing the surface. Bake for 18–20 minutes, until lightly golden.
- 4. While the crust bakes, puree the diced strawberries in a blender or food processor until smooth. Strain through a fine sieve to remove seeds, if desired.
- 5. In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
- 6. Once the crust is baked, remove from oven and pour the strawberry lemonade filling evenly over the hot crust.
- 7. Return to the oven and bake for 20–22 minutes, or until the center is just set and no longer jiggles.
- 8. Allow to cool completely in the pan on a rack, then refrigerate for at least 2 hours for clean slicing.
- 9. Lift bars from the pan using the parchment overhang. Cut into 16 squares and dust with powdered sugar before serving, if desired.
Zusatztipps für die Zubereitung
For brighter flavor, use freshly squeezed lemon juice. This ensures the lemon notes are fresh and vibrant, balancing the sweetness of the strawberries beautifully.
Varianten und Anpassungen
Swap strawberries for raspberries or blueberries for a different twist in flavor and color. Each berry will bring its own unique sweetness and slight tartness to the bars, keeping the refreshing character intact.
Serviervorschläge
Keep bars refrigerated for up to 4 days in an airtight container to maintain freshness. Serve chilled and optionally dusted with powdered sugar for an elegant touch. Perfect for picnics or as a light dessert after meals.
Save With their perfect balance of tangy and sweet flavors atop a rich buttery crust, these strawberry lemonade bars are sure to brighten up any dessert table. Easy to make and delightful to eat, they’re a must-try for all seasons.
