Strawberry Lemonade Bars (Print View)

Tangy strawberry lemonade filling on a buttery shortbread crust for a refreshing summer treat.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting, optional

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Mix in flour and salt until a soft dough forms.
03 - Press dough evenly into the bottom of the prepared pan, smoothing the surface. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds if desired.
05 - 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.
06 - Remove baked crust from oven and pour strawberry lemonade filling evenly over the hot crust.
07 - Return pan to oven and bake for 20-22 minutes until the center is just set and no longer jiggles.
08 - Allow bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.

# Expert Insights:

01 -
  • Refreshing combination of strawberry and lemon for a perfect balance of sweet and tangy flavors.
  • Easy to prepare with basic ingredients and simple steps.
  • Buttery shortbread crust provides a crisp and rich contrast to the juicy filling.
  • Ideal for spring and summer gatherings, picnics, or as a bright dessert any time.
02 -
  • Line your pan with parchment paper extending beyond the edges for easy removal of the bars.
  • Strain strawberry puree through a fine mesh sieve if you prefer a smoother filling without seeds.
  • Chill the bars thoroughly before slicing to get clean, sharp edges.
  • Use an electric mixer or whisk to cream butter and sugar for a lighter crust texture.
  • Check the center during baking; it should be just set and not jiggly for the perfect texture.
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