Strawberry Lemon Bars Recipe
Strawberry Lemon Bars are made with sweet strawberries and tart lemons on a delicious lemon crust. It is one of my family’s favorite desserts and I like that it has plenty of vitamin C too! This Strawberry Lemon Bars Recipe is great for a bridal shower, birthday, or just to celebrate the sunny weather. They are super easy to make, check out our video and see for yourself.
Strawberry lemon bars
Adding the tart taste of lemons to the added sweetness of good strawberries makes these the best strawberry lemon bars you have ever made. Baking it in a delicious crust and sprinkled with powdered sugar makes it even better. If you are sick of chocolate desserts, try this one for a change.
Make sure to check out some of our other delicious recipes like the ones below:
If you love pumpkin desserts you have to go and try these Pumpkin Bars they are so yummy!
PIN this recipe!
These are the simple ingredients you need for this easy recipe that your whole family will love. For detailed directions and measurements, scroll down to our recipe card at the bottom of the page.
For the crust:
- Unsalted butter: Softened to room temperature.
- Powdered sugar: Confectioners’ sugar.
- Flour: We used all-purpose flour.
- Kosher salt
- Lemon zest
For the bars:
- Fresh lemon juice: From five or six fresh lemons, depending on how big they are.
- Zest of one whole lemon
- Chopped fresh strawberries
- Sugar: Granulated sugar.
- Large eggs: At room temperature.
- Flour: We used all-purpose flour.
- Corn starch
- Baking powder: Not baking soda.
- Kosher salt
- Powdered sugar: For dusting.
How to cook strawberry lemon bars from scratch?
- Make the crust: Heat oven temperature to 320 degrees F and line a 9×13-inch baking pan with parchment paper leaving it to hang over on the sides for easy removal.
- Beat the butter: In a medium bowl, beat softened butter with a hand or stand mixer fitted with the paddle attachment.
- Add the other ingredients Right away, add the powdered sugar and let it mix in. Next, add the flour, salt, and lemon zest until the mix is crumbly.
- Fill the pan: Next, pour buttery crust mixture into your prepared pan and spread with an offset spatula or wooden spoon. Press it firmly into the pan and make sure it is spread evenly.
- Bake the crust: Then, bake your crust until it is light golden brown, for about 25 minutes. Remove the hot crust from oven and let cool on a wire rack.
- Heat oven: Reduce heat to 300 degrees F.
- Prepare filling: In the meantime, mix the sugar, strawberries, lemon zest, and lemon juice in a food processor or blender.
- Whisk eggs: Next, whisk the eggs and add them to the blender.
- Add dry ingredients: After, add the salt, baking powder, corn starch, and flour and blend until it is smooth.
- Add strawberry mixture: Then, pour strawberry puree into the crust and bake at 300 degrees F until the middle is set, about 30 minutes.
- Chill the bars: Remove strawberry lemon bars and let cool for an hour. Then, cover and chill in the fridge for two hours.
- Serve chilled: Finally, lift bars from the pan carefully using the parchment paper before dusting with sugar and cutting into bars to serve.
- Other fruits: This delicious dessert would also be amazing served with oranges instead of lemons for strawberry orange bars.
- Tropical bars: Add ½ cup of ground coconut to the mix and sprinkle sweetened coconut on top for tropical lemon bars.
- Extra zesty: To make them even more tropical, add pineapple and lime zests to your filling.
- Classic recipe: To make regular lemon bars, omit the strawberries.
- Oatmeal bars: Replace ½ cup of the flour with rolled oats to make strawberry lemon oatmeal bars. They make the perfect healthy and delicious breakfast or snack.
Let’s get to this full recipe shall we?
For the crust
- ¾ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon lemon zest
For the Filling
- 1 cup fresh squeezed lemon juice, 5-6 lemons
- zest 1 lemon
- 1 ½ cup chopped fresh strawberries
- 2 ½ cups cane sugar
- 6 eggs
- ½ cup flour
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for dusting
- Preheat oven to 320 degrees F and line a
9x13 pan with parchment paper overhanging on two opposite sides.
- In the bowl of a stand mixer or a large mixing bowl, beat softened butter until fluffy and add powdered sugar, beat to combine.
- Add the flour, lemon zest, and salt and beat on low-medium speed until crumbly.
- Add the mixture to the prepared pan, spread it evenly and press it firmly into one even layer.
- Bake in the preheated oven for about 25 minutes, or until it is lightly golden brown.
- Remove the crust from the oven and reduce to temperature 300 degrees F.
- While the crust is baking make the filling. In a blender combine the fresh lemon juice, lemon zest, strawberries, and sugar and blend until smooth.
- Add eggs and blend until smooth.
- Next, add flour, cornstarch, baking powder, and salt and blend until smooth.
- Pour the filling over the baked crust and bake for about 30-40 minutes. The center should be just about set but NOT
- Remove from oven and cool for 1 hour on a wire rack, after that cover and then refrigerate for 1-2 more hours, or until
- When ready to serve dust with powdered sugar and cut into bars.
Make the filling:
Amount Per Serving: Calories: 484Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 124mgSodium: 148mgCarbohydrates: 86gFiber: 3gSugar: 59gProtein: 7g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
How to serve:
These strawberry lemonade bars are a delicious twist to classic lemon bars. It does not have to be a special event to make these delicious treats. With a buttery shortbread crust and lemon filling infused with sweet strawberries, this is the perfect summer dessert. Try one of these scrumptious ideas or share one of your own in the comments section below:
- Serve with a dollop of strawberry jam on top for extra berry flavor.
- In fact, you could also top these with blueberry, raspberry, or blackberry jam.
- Another great topping for these bars is fresh homemade whipped cream.
- Only have a few bars left over? Mix them up and use as a crumble topping.
- These lemony dessert bars would be the perfect accompaniment for lemon chicken or pork and lime fajitas.
- Leftovers would also make the perfect base for a strawberry pie.
Frequently asked questions
Why are my lemon bars so gooey?
Make sure the center of your dessert is completely set when you take them out of the oven. They should only move a little bit when you shake the pan. If they are still jiggly, bake them for another few minutes until they do not jiggle when you move the pan. Also, make sure they are completely cold before serving.
Why do my bars smell like egg yolks?
Since this recipe has a lot of eggs in it, you should make sure you have enough lemon zest in the recipe and plenty of fresh lemon juice. If your lemon did not give you one heaping teaspoon of zest, you need to use a second one. You also need at least one full cup of fresh lemon juice.
How can I fix runny lemon bars?
The most common cause of runny bars is undercooking. Although it could be that you put too much of your wet ingredients in the mix, it is more often because they need to cook longer. To firm them up, cook them for a few more minutes and let them chill for four hours in the fridge.
How to store leftovers:
- Store: Keep leftover bars stored in an airtight container in the fridge for up to five days.
- Freeze: If you cannot finish these in five days, wrap them in plastic wrap and aluminum foil and put them in a freezer bag. They can stay frozen for several months.
- Thaw: Thaw overnight in your refrigerator before serving.
- Reheat: It is not recommended to reheat these bars.
- You could use frozen strawberries for this recipe but let them thaw and pat them dry with a paper towel.
- Instead of making your own crust, save time and use a prepared pie crust.
- Poke the warm crust with a fork while to help the filling adhere.
- Make sure the butter is at room temperature. Cold butter will not mix into the flour as much and will make your crust overcooked and crispy.
- Also, be sure to wait at least 20 minutes for the crust to cool before pouring in the strawberry lemon mix.
- This recipe has a good amount of your daily value of several vitamins and minerals including vitamin C, vitamin A, calcium, and protein.
- If you do not have a blender or food processor, you can use a mixer to beat the butter for the crust and to make the filling.
If you try this strawberry lemon bar recipe make sure to let us know how you liked it and any variations you tried that you loved or hated.