Strawberry Lemon Bars
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.
Servings: 16 Squares
Calories: 199kcal
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.
Notes
Measure all ingredients correctly.
Nutrition
Serving: 1square | Calories: 199kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 357IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg
