Name: Strawberry Lemonade Bars
Prep time: 20 min
Cook time: 55 min
Total time: 4 h 15 min
Yield: 18
Cuisine: american
Ingredients: ¾ cup unsalted butter, softened; ½ cup powdered sugar; 2 cups flour; ¼ teaspoon salt; 1 cup fresh squeezed lemon juice, 5-6 lemons depending on size; zest of one whole lemon; 1 cup chopped strawberries; 2 cups sugar; 6 eggs; ½ cup flour; ½ teaspoon baking powder; ¼ teaspoon salt; powdered sugar for dusting

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If you’re craving something tart with a little sweetness, these strawberry lemonade bars are for you!

A spin on regular lemon bars, I added fresh strawberries to make them strawberry lemon bars! But since they remind me of actual strawberry lemonade, I thought that name fit better!

Watch me make this recipe on Show Me St. Louis with Dana Dean!

While we missed out on picking strawberries at Eckert’s this year, we were able to grab a flat of them in the Country Store! Plus a pack of cider donuts, you obviously didn’t have to ask me twice! And since we then had 8 pounds of strawberries and you can only drink so many strawberry margaritas (kidding, there is no such thing as too many strawberry margaritas) these strawberry lemon bars seemed like the perfect option to use some of them up!

The shortbread crust is delicious and the perfect thickness to hold up the gooey bars. When you’re spread the dough into the pan it’s going to seem like there isn’t enough to cover it. But I promise you there is! Just keep pushing and spreading till the whole pan is covered. To make the bars easier to lift out after baking I used parchment paper (I cut it so it would fold perfectly) and I did not grease it. You could definitely not use parchment, but I would grease your pan first.

While your crust is baking is when you mix up the lemon custard filling. I like to use this OXO juicer to quickly juice lemons (or any other citrus). It also strains the pulp and seeds out while measuring. This zester is the best in ALL the land. Pinky promise.

I used my Vitamix Blender to mix the bars because I wanted a truly smooth filling, but a stand mixer will also get the job done! Once the crust is done baking you pour the filling over the hot crust and bake some more.

Keep an eye on your bars and remove them when they are just set in the center, but make sure the edges don’t start to brown! Let it cool for one hour and then put the pan into your fridge to cool for another 1-2 hours.

I also recently learned this tip to make clean cuts. First wet your knife before cutting. Then in between cuts wipe your knife with a wet paper towel. I tried it and it worked perfectly! Oh and one more tip, make sure the lid is on tight on your powdered sugar shaker. Not that I would know what happens if it isn’t.

18 bars

Strawberry Lemonade Bars

Prep Time: 20 minutes

Cook Time: 55 minutes

Additional Time: 3 hours

Total Time: 4 hours 15 minutes

Delicious strawberry lemon bars with a shortbread crust!

Ingredients

for the crust

¾ cup unsalted butter, softened
½ cup powdered sugar
2 cups flour
¼ teaspoon salt

for the bars

1 cup fresh squeezed lemon juice, 5-6 lemons depending on size
zest of one whole lemon
1 cup chopped strawberries
2 cups sugar
6 eggs
½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
powdered sugar for dusting

Instructions

crust:

Preheat oven to 325° and line a 9x13 pan with parchment paper overhanging. I did not grease my paper. If not using paper, lightly grease your pan.
Beat softened butter in mixer with paddle attachment.
Add powdered sugar and combine.
Add flour and salt and mix until crumbly.
Pour into prepared pan and spread. Press firmly into pan, making sure the crust is evenly spread.
Bake at 325° for about 25 minutes, or until it is lightly golden brown.
Remove from oven and reduce to 300°.

filling:

While the crust is baking prepare the filling. Combine the fresh lemon juice, lemon zest, strawberries, and sugar in a blender. Blend until smooth.
Add eggs to blender and blend until smooth.
Add flour, baking powder, and salt to blender. Blend until smooth.
Pour the filling over the hot crust and bake at 300° for about 30 minutes. The center should be just about set and nothing should be brown.
Remove from oven and cool for 1 hour. Cover and then chill in the fridge for 1-2 more hours.
When ready to serve remove pan from fridge and gently remove from pan using parchment paper.
Dust with powdered sugar and cut into bars.
Keep the bars stored in an airtight container in the fridge for up to 5 days.

Notes

When spreading the crust into the pan it will seem thin and like it won't fill the entire pan. But I promise you it will, just keep pushing!

To cleanly cut the bars wet your knife before cutting. Clean your knife in between cuts with a wet paper towel.

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