These Strawberry Lemonade Bars are wonderfully sweet and tart. Sprinkle with some powdered sugar for a little extra sweetness and you have the perfect spring and summer potluck dessert.
Made with fresh strawberries and lemon zest and juice, these bars are brusting with bright, fresh flavors.
Straight up lemon bars are one of my favorite summer treats. Add in some strawberries and you get a gorgeous pink flavor and a little fruitiness to balance some of the tartness. So good! The thin layer of filling sits on top of a buttery shortbread crust.
Tips for making Strawberry Lemonade Bars:
- A food processor is used to make the crust. If you don’t have one, you can mix the crust by hand.
- You will need either a food processor or a blender to process the strawberry mixture until smooth.
- Either fresh or frozen strawberries can be used. If using frozen, thaw them completely and drain off any liquid.
Storage
Store bars in an airtight container in the refrigerator for 5 days.
More Recipes Using Fresh Strawberries:
- Strawberry Sheet Cake
- Easy Strawberry Shortcake
- No-Bake Strawberry Lasagna
- Strawberry Pretzel Salad
- Glazed Strawberry Fritters
- Easy Strawberry Poke Cake
Strawberry Lemonade Bars
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup salted butter,, cut into tablespoon pieces
Filling
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 heaping cup sliced strawberries
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- powdered sugar for serving
Instructions
- Preheat oven to 350 degrees and line a 9×13-inch pan with parchmment paper.
- To make crust, combine the flour, powdered sugar and salt in a food processor. Add butter pieces. Pulse until mixture resembles fine crumbs.Press into bottom of parchment lined baking dish.
- Bake for 18 to 20 minutes.
- Make the filling while the crust is baking. Using a food processor or blender, process the lemon juice, lemon zest, and strawberries until smooth.
- In a medium bowl, whisk together granulated sugar, powdered sugar, flour and salt. Add eggs and egg yolk and whisk well.
- Add the strawberry mixture and whisk to blend.
- As soon as you take the crust out of the oven, pour the filling on top and return to the oven for another 18 to 20 minutes or until set in the middle.
- Cool bars to room temperature and then refrigerate for at least 2 to 3 hours before serving.
- Cut into squares and dust with powdered sugar.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Dessert Now Dinner Later
Can you freeze these? Thx! ☺️💕
I haven’t tried freezing them but I think they would freeze well.