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Tangy Strawberry Lemonade Bars

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These tangy strawberry lemonade bars feature a buttery shortbread crust topped with a luscious, bright strawberry lemonade filling, perfect for refreshing summer treats.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free option)
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) fresh strawberries, hulled and diced
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup (30g) all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly or line it with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar using an electric mixer or whisk until pale and fluffy, about 3-4 minutes.
  3. Gradually mix in 2 cups flour and 1/4 teaspoon salt until just combined. The dough will look crumbly but should hold together when pressed.
  4. Press the dough evenly into the prepared pan using fingers or the back of a spoon. Bake for 18-20 minutes, or until edges turn just golden.
  5. While the crust bakes, puree the diced strawberries in a blender or food processor until smooth and pour into a bowl.
  6. Whisk together 1 cup sugar, 3 eggs, 1/2 cup lemon juice, and 2 tablespoons lemon zest. Slowly add 1/4 cup flour and the strawberry puree, whisking until smooth and combined.
  7. Pour the filling over the warm crust. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Cool completely on a wire rack for 1-2 hours.
  9. Chill in the fridge for at least 2 hours to fully firm up the filling.
  10. Cut into squares using a sharp knife wiped clean between cuts and enjoy.

Notes

Use fresh lemon juice and zest for best flavor. Avoid overbaking the crust to keep it tender. Chill bars overnight for easier slicing and better flavor melding. If filling bubbles over, place a baking sheet under the pan. Tent crust edges with foil if browning too fast.

Nutrition

Keywords: strawberry lemonade bars, summer dessert, shortbread crust, tangy bars, easy dessert, gluten-free option, dairy-free option

Find it online: https://katedishes.com/tangy-strawberry-lemonade-bars-recipe-5-easy-steps-for-perfect-summer-treats/