Strawberry Lemon Bars
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These Strawberry Lemon Bars scream summer. They have a buttery shortbread crust and strawberry filling. You will also find a little hint of lemon in this dessert that balances the sweetness.
Table of Contents
Ingredients
- Flour: All-purpose flour. You can also use gluten-free flour.
- Sugar: White granulated sugar. Do not substitute with brown or powdered sugar.
- Butter: Unsalted or salted butter.
- Strawberries: Use fresh strawberries.
- Corn Starch: Do not substitute this ingredient.
- Salt: Used for taste. If you are using salted butter, then skip this ingredient.
- Lemon: Lemon juice and lemon juice.
- Vanilla: Vanilla extract or paste.
Why You’ll Love This Recipe
- If you like strawberries, you will love these bars. Try also the Strawberry Macarons and Puffs.
- This recipe requires basic ingredients that can be found in every pantry. Check also Chocolate Chip or Lady Fingers Cookies.
- Lemon provides a perfect balance of sweetness and strawberry flavor, like Pistachio Strawberry or Raspberry Lemon Macarons.
How to Make Stawberry Lemon Bars
Preheat the oven to 3500F and prepare an 8X8-inch baking pan with parchment paper.
Mix lemon zest and sugar using fingers.
In the mixing bowl of a stand mixer, beat butter and lemon sugar on high speed for about 1 minute. Add vanilla and beat together on high speed for 2-3 minutes or until light and fluffy.
Sift in the flour and salt and mix on low until all combined.
Wash and cut into halves or squares fresh strawberries. Do not use whole strawberries. In a mixing bowl, combine cut strawberries, sugar, corn starch, lemon zest, and juice, and gently toss together.
Place 2/3 of the dough into the prepared pan and press down evenly. Spoon the strawberry mixture on top of the shortbread base and spread evenly.
Crumble the remaining dough over the strawberries and bake for 50 minutes or until lightly golden on top.
Tips from Marina: If you have a lot of juice from strawberries in the bowl, do not use it; leave it in the bowl.
Remove from the oven and allow it to cool fully in the pan. After that, slice into the squares and enjoy. Leftovers can be placed in an airtight container and refrigerated.
Expert Tips
- Instead of strawberries, you can use other berries, like blueberries or raspberries.
- If you don’t like lemon, you can add orange or lime.
- Do not use frozen berries. Fresh produce always tastes better.
- Before serving bars, you can dust them with powdered sugar.
Recipe FAQs
Store Strawberry Lemon Bars in an airtight container in the refrigerator for up to 5 days.
Yes, freeze for up to 3 months.
Yes, absolutely. You can use different berries or even a mix of berries.
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Recipe
Strawberry Lemon Bars
Equipment
- 1 stand mixer or electric hand mixer
- 1 baking pan
Ingredients
Lemon Shortbread Crust and Crumble
- ½ cup granulated sugar
- 1 lemon zested
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Strawberry Filling
- 2 cups strawberries cut into quarters
- 3 Tbsp granulated sugar
- ½ Tbsp corn starch
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
Instructions
How to Make Lemon Shortbread Crust and Crumble
- Preheat the oven to 3500F and prepare an 8X8-inch baking pan with parchment paper.
- Mix lemon zest and sugar.
- In the mixing bowl of a stand mixer, beat butter and lemon sugar on high speed for about 1 minute.
- Add vanilla and beat together on high speed for 2-3 minutes or until light and fluffy.
- Sift in the flour and salt and mix on low until all combined.
- Place 2/3 of the dough into the prepared pan and press down evenly. Set aside.
How to Make Strawberry Filling
- In a mixing bowl, combine cut strawberries, sugar, corn starch, lemon zest, and juice, and gently toss together.
- Spoon the strawberry mixture on top of the shortbread base and spread evenly.
- Crumble the remaining dough over the strawberries and bake for 50 minutes or until lightly golden on top.
- Remove from the oven and allow to cool fully in the pan.
- Slice into the squares and enjoy.
