Description
Sweet and tangy strawberry lemonade bars combine summer’s juiciest flavors in one irresistible dessert. Zesty lemon crust meets fresh strawberry filling, creating a delightful treat that refreshes you with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 3 large eggs
- 1 cup fresh strawberries
- 1/2 cup fresh lemon juice
Sweeteners and Flavor Enhancers:
- 1 1/2 cups granulated sugar
- 2 tbsp lemon zest
- 1/4 tsp salt
Topping and Garnish:
- 1/4 cup powdered sugar (for dusting)
- 2 tbsp fresh strawberry puree
- Fresh mint leaves (optional)
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- Create the buttery shortbread crust by combining flour, powdered sugar, and softened butter in a mixing bowl. Press the mixture evenly into the prepared pan, ensuring a uniform base.
- Bake the crust for 15-18 minutes until the edges turn light golden, then remove from the oven and let it cool slightly.
- Whisk together eggs, granulated sugar, lemon juice, lemon zest, and salt in a large bowl until smooth and well-integrated.
- Gently fold fresh strawberries into the lemon mixture, crushing them slightly to release their vibrant color and flavor.
- Pour the strawberry-lemon filling over the pre-baked crust, making sure to distribute the fruit evenly across the surface.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and just slightly jiggly in the center.
- Remove from the oven and allow the bars to cool completely at room temperature for approximately 1 hour.
- Once cooled, use the parchment paper edges to lift the entire dessert from the pan and transfer to a cutting board.
- Dust the surface generously with powdered sugar and drizzle strawberry puree in an artistic pattern.
- Slice into neat squares, garnish with fresh mint leaves if desired, and serve chilled or at room temperature.
Notes
- Ensure butter is softened to room temperature for easier mixing and a smoother shortbread crust texture.
- Use fresh, ripe strawberries for the most vibrant flavor and natural sweetness in the filling.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend in the crust.
- Zest lemons carefully to avoid the bitter white pith, focusing only on the bright yellow outer layer for maximum citrusy flavor.
- Prep Time: 15 minutes
- Cook Time: 40-48 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg