Description
These Strawberry Lemon Bars are a delightful combination of sweet and tart flavors with a buttery crust and a vibrant pink filling. Perfect for a summer dessert or a special occasion treat.
Ingredients
Units
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For the Crust:
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups plus 2 tablespoons all-purpose flour
For the Filling:
- 1 lb fresh strawberries, hulled and quartered
- 2 whole eggs
- 4 egg yolks
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 lemon, zested
- 2/3 cup fresh lemon juice (from about 4 lemons)
- Freeze-dried strawberry powder (optional, for color)
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal. In a mixing bowl, combine melted butter, sugar, vanilla extract, salt, and flour. Mix until a dough forms. Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until lightly golden.
- Make Strawberry Puree: While the crust is baking, combine strawberries and ⅓ cup sugar in a saucepan over medium-low heat. Cook until strawberries are softened, about 10-12 minutes. Stir in cornstarch and cook for 1 minute more. Remove from heat and puree using an immersion blender.
- Make Lemon Custard: In a separate bowl, whisk together the remaining sugar, eggs, egg yolks, lemon zest, and lemon juice. Pour into a saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens, about 6-8 minutes.
- Combine and Bake: Remove the custard from heat and stir in the strawberry puree. (Optional: Add freeze-dried strawberry powder for a more intense color.) Pour the mixture over the pre-baked crust. Increase oven temperature to 350°F (175°C) and bake for 15 minutes, or until the custard is set.
- Cool and Serve: Let the bars cool completely in the pan for at least 1 hour before cutting and dusting with powdered sugar.
Notes
- Crust: For a thicker crust, increase the baking time by a few minutes.
- Strawberry Puree: If you don’t have an immersion blender, you can use a regular blender.
- Lemon Custard: Stir the custard constantly to prevent it from sticking or curdling.
- Make Ahead: The crust and strawberry puree can be made ahead of time.
- Storage: Store leftover bars in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 300kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
