Description
These Strawberry Lemon Bars combine a buttery shortbread crust with a sweet and tangy strawberry-lemon filling. Perfect for spring gatherings or afternoon tea, these bars are easy to make and loved by everyone. Their vibrant flavor and delightful texture bring joy to any table.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups (225g) fresh strawberries, hulled and chopped
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large eggs
- ½ cup (120ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Cream butter and sugar, add flour and salt, press into pan. Bake 18–20 minutes.
- Prepare filling: cook strawberries, sugar, cornstarch, and salt until thickened. Cool slightly.
- Whisk eggs, lemon juice, lemon zest, and vanilla in a separate bowl.
- Combine strawberry mixture with lemon-egg mixture and pour over crust.
- Bake 25–30 minutes until filling is set. Cool completely, refrigerate 2 hours.
- Cut into bars and dust with powdered sugar if desired.
Notes
Chill crust dough to prevent shrinking. Use room-temperature eggs for smooth filling. Adjust sugar depending on lemon tartness. Bars can be frozen individually for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg