Description
Craving that summer-in-a-bite vibe? These Strawberry-Lemonade Bars are buttery, blushing-pink bites of joy that balance zesty lemon tang with juicy strawberry sweetness. With a crisp shortbread base and silky, fruit-forward filling, they’re picnic heroes, potluck rockstars, and Tuesday afternoon pick-me-ups. No fancy gear, no stress—just good vibes and big flavor. Chill, slice, and serve joy.
Ingredients
For the crust:
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Cooking spray or butter
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½ cup + 1 tbsp granulated sugar
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1 tsp lemon zest
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¼ tsp kosher salt
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2½ cups all-purpose flour (GF 1:1 works too)
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1 cup + 2 tbsp unsalted butter, melted
For the filling:
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1½ cups fresh (or thawed & drained) strawberries
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1½ cups granulated sugar
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3 tbsp cornstarch
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1 tbsp lemon zest
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1½ cups fresh lemon juice (~8–12 lemons)
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½ tsp kosher salt
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4 large eggs + 3 large egg yolks
Finish:
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Confectioners’ sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment, leaving overhang. Lightly spray.
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Make crust: Mix sugar, zest, salt, and flour. Stir in warm melted butter until crumbly. Press into pan. Bake 18–20 mins, until lightly golden. Cool slightly.
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Make filling: Purée strawberries. In a bowl, whisk sugar, cornstarch, zest, juice, salt, eggs, and yolks. Add purée and whisk smooth.
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Bake bars: Pour filling over crust. Bake 30–35 mins until edges are set and center jiggles. Cool completely, then chill 2+ hours.
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Serve: Lift from pan, slice, and dust with sugar before serving.
Notes
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Frozen berries? Thaw, drain, then measure.
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Add limoncello or use limes for a twist.
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Crust soggy? Let it cool slightly before pouring filling.
- Prep Time: 20 mins
- Cook Time: 35 mins
Nutrition
- Calories: 190 cal Per bar
- Fat: 8g
- Carbohydrates: 28g
- Protein: 2g