Sweet & Tangy Strawberry-Lemonade Bars

Sweet & Tangy Strawberry-Lemonade Bars are the kind of dessert that makes any occasion brighter. With a buttery shortbread crust and a luscious layer of strawberry lemon curd, these bars strike the perfect balance between tart and sweet. Their naturally pink hue adds charm, while a dusting of powdered sugar gives them a picture-perfect finish.

These bars take the classic lemon bar up a notch by adding fresh strawberry puree. The result is a fruity twist that’s both refreshing and indulgent. Because they’re easy to make ahead and slice beautifully, they’re ideal for summer gatherings, bake sales, or holiday trays.

Interestingly, lemon bars rose to popularity in mid-century America when citrus desserts became household staples. Adding strawberries gives this timeless dessert a modern, colorful edge that feels special and unique. Whether you enjoy them chilled on a hot day or serve them at brunch, Sweet & Tangy Strawberry-Lemonade Bars are guaranteed to be a new favorite.

Recipe Yield: 16 servings

INGREDIENTS

For the Crust
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt

For the Strawberry-Lemon Filling
1 cup fresh strawberries, hulled and pureed
1 cup granulated sugar
3/4 cup freshly squeezed lemon juice (about 3–4 lemons)
2 tbsp lemon zest
4 large eggs
3 tbsp all-purpose flour
Powdered sugar, for dusting

INSTRUCTIONS

1. Prepare crust:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal. In a bowl, mix melted butter, sugar, flour, and salt until a dough forms. Press evenly into prepared pan.

2. Bake crust:
Bake crust for 18–20 minutes, until lightly golden around edges. Remove from oven and let cool slightly while preparing filling.

3. Make strawberry-lemon filling:
In a blender or food processor, puree strawberries until smooth. In a large bowl, whisk together pureed strawberries, sugar, lemon juice, lemon zest, eggs, and flour until well combined and smooth.

4. Bake filling:
Pour strawberry-lemon mixture over the warm crust. Return pan to oven and bake 25–28 minutes, or until center is set and slightly firm to the touch.

5. Cool and finish:
Allow bars to cool completely in pan. Refrigerate for at least 2 hours for easier slicing. Once chilled, lift bars from pan using parchment overhang. Dust generously with powdered sugar before cutting into squares.

Helpful Tips to Perfect This Recipe

Balance the Sweet and Tart: Adjust sugar based on your strawberries—reduce it slightly if they’re extra sweet.
Strain for Smoothness: For an elegant finish, strain the strawberry puree to remove seeds and pulp before mixing.
Clean Slices Every Time: Wipe your knife with a warm damp towel between cuts for neat, bakery-style squares.

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