Strawberry Lemon Bars (Printable Version)
Buttery crust topped with tangy-sweet strawberry lemon filling, perfectly chilled and dusted with powdered sugar.
# What You'll Need:
→ For the Crust
01 -
1 cup (225g) unsalted butter, melted
02 -
1/2 cup (100g) granulated sugar
03 -
2 cups (250g) all-purpose flour
04 -
1/4 tsp salt
→ For the Strawberry Lemon Filling
05 -
1 cup (200g) granulated sugar
06 -
1/4 cup (30g) all-purpose flour
07 -
4 large eggs
08 -
1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
09 -
1 tbsp lemon zest
10 -
1 cup (150g) fresh strawberries, finely chopped or blended into a purée
11 -
2-3 drops red food coloring (optional)
→ For Topping
12 -
Powdered sugar, for dusting
# Steps To Follow:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang for easy removal.
02 -
In a medium bowl, mix together melted butter, sugar, flour, and salt until a soft dough forms. Press evenly into the bottom of your prepared pan. Bake for 18–20 minutes until lightly golden.
03 -
In a separate bowl, whisk together sugar and flour. Add eggs one at a time, whisking until smooth. Stir in lemon juice, zest, and strawberry purée (and food coloring if using).
04 -
Pour the filling over the warm crust as soon as it comes out of the oven.
05 -
Bake for 22–25 minutes or until the center is just set and no longer jiggles.
06 -
Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
07 -
Dust with powdered sugar, slice into bars, and serve.
# Notes and Tips:
01 -
For a smoother texture, blend strawberries into a purée before adding to the filling.
02 -
The optional food coloring enhances the pink color but doesn't affect flavor.