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This strawberry lemonade bars recipe brings together the perfect balance of tart lemon and sweet strawberries for a refreshing dessert that brightens any day. The buttery shortbread crust provides the ideal foundation for the vibrant fruit filling, creating a treat that's both elegant and comforting.
I first made these bars for a spring baby shower and they disappeared faster than any other dessert on the table. The pretty pink hue has made them my go to contribution for everything from summer potlucks to holiday cookie exchanges.
Ingredients
- Butter: Room temperature ensures a perfectly textured crust that melts in your mouth
- Fresh lemon juice: Provides bright tanginess that store bought cannot match
- Lemon zest: Contains essential oils that amplify the citrus flavor throughout
- Fresh strawberries: Lend natural sweetness and beautiful color to the filling
- Granulated sugar: Balances the tartness of the lemons perfectly
- Eggs: Create structure and richness in the filling
- Flour: Helps thicken the filling to the perfect consistency
- Baking powder: Gives a slight lift to create the ideal texture
- Powdered sugar: Finishing touch adds sweetness and visual appeal
Step-by-Step Instructions
- Prepare The Pan:
- Preheat your oven to 350°F and line a 9x13 baking pan with foil or parchment paper. Spray thoroughly with cooking spray to ensure easy removal after baking. This preparation step is crucial for clean cuts later.
- Make The Shortbread Crust:
- Beat room temperature butter and sugar together until light and fluffy, about 2 minutes. The mixture should look pale and creamy. Add flour and salt, mixing until a crumbly dough forms. Press this mixture evenly into your prepared pan, taking care to create a level surface all the way to the edges.
- Bake The Crust:
- Place the crust in your preheated oven and bake for 15 minutes until the edges begin to turn a light golden color. The crust should be set but not fully browned. A properly baked crust provides the perfect contrast to the soft filling.
- Prepare The Filling:
- While the crust bakes, combine fresh lemon juice, lemon zest, chopped strawberries, and sugar in a blender or food processor. Blend thoroughly until completely smooth. Add the eggs and blend again until the mixture is silky and uniform in texture. Finally, add flour, baking powder, and salt, blending one last time to incorporate all ingredients perfectly.
- Bake The Bars:
- Pour the smooth strawberry lemon filling directly onto the hot crust when it comes out of the oven. Return the pan to the oven and bake for 22 to 25 minutes. You'll know they're done when the top appears dry and is just barely turning golden at the edges. The filling should be set but might have a slight jiggle in the center.
- Cool And Finish:
- Allow the bars to cool completely in the pan before attempting to cut them. This cooling period is essential for the filling to set properly. Once cooled, dust generously with powdered sugar just before serving for both flavor and visual appeal.
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These bars always remind me of my grandmother who would make lemon bars every summer. Adding strawberries was my twist on her classic recipe, and now my children get just as excited to see these appear in our kitchen as I once did for her original version.
Make Ahead Options
These strawberry lemonade bars actually benefit from being made ahead of time. The flavors meld together beautifully as they rest in the refrigerator overnight. If making more than a day in advance, wait to add the powdered sugar until just before serving, as it tends to absorb into the bars over time. They can be fully prepared up to three days before serving when stored properly in the refrigerator.
Storage Tips
After cutting, store these bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers if stacking to prevent sticking. For longer storage, these bars freeze exceptionally well. Wrap individual bars in plastic wrap, then place in a freezer bag or container for up to 3 months. Thaw in the refrigerator overnight before serving for best texture and flavor.
Flavor Variations
While the strawberry lemonade combination is delightful, this versatile recipe welcomes creative adaptations. Try raspberries or blackberries instead of strawberries for a different berry flavor profile. For a tropical twist, substitute some of the lemon juice with lime and use mangoes instead of strawberries. You can even create an orange cranberry version for winter holidays by replacing the lemon with orange juice and zest and using fresh cranberries in place of strawberries.
Frequently Asked Questions About Recipes
- → Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries. Thaw them fully and drain excess liquid before blending.
- → How do I store strawberry lemonade bars?
Store the bars in an airtight container in the refrigerator for up to five days.
- → Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Sprinkle powdered sugar just before serving.
- → Is it possible to make the crust gluten-free?
You can substitute all-purpose flour with a gluten-free flour mix for a gluten-free crust.
- → What’s the best way to achieve a smooth filling?
Blending the filling ingredients ensures a smooth texture. Use a blender or food processor for best results.
- → Can I use another citrus fruit besides lemon?
Yes, lime or orange juice can be substituted for lemon juice for a different flavor profile.