• Emily Tillmann

Strawberry Lemonade Bars

Updated: Dec 16, 2021

Written, Made & Photographed by the Creators of the Point

I'm not going to lie, the first time I made these bars, they were a tad too tart. We actually couldn't finish them (let alone get one piece down).


I tweaked the recipe and now the tartness is the perfect level. The strawberries, powdered sugar, and sugar cookie crust even out the tart lemons. This is a great dessert to bring to a BBQ!

 

Strawberry Lemonade Bars

Prep Time: 15 minutes

Cook Time: 35-45 minutes

Total time: 50 minutes to

1 hour

Cuisine: American​

Special Tools: Food Processor or Blender

Course: Dessert

Ingredients:

For the Sugar Cookie Crust:

  • 1/2 cup butter at room temp

  • 1/4 cup sugar

  • 1 1/2 cup flour

  • 1/4 teaspoon salt

For the Filling:

  • 1/2 cup fresh lemon juice 2-3 lemons

  • Zest of 1 lemon

  • 1 cup strawberries chopped

  • 1 1/2 cup sugar

  • 4 large eggs

  • 1/4 cup flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • Powdered sugar to top

Instructions:

  1. Preheat your oven to 350°F. Prepare a 9×13 baking sheet with nonstick cooking spray and a piece of parchment paper. Make sure the parchment paper is large enough to hang over on two opposite sides to act as handles to pull the finished bars out.

  2. In a medium bowl of an electric mixer (or with a hand mixer) beat your butter and sugar until light and fluffy.

  3. Add your cup flour and salt. Mix until a sandy, crumbly dough forms. You want it to be able to stick together when you grab a fist of it, but not when it is just mixed in the bowl.

  4. Transfer the crust dough into your prepared baking sheet. Gently press down on it to spread it into an even layer. Bake for 15 minutes, or until lightly golden around the edges.

  5. While your crust is baking, begin on the filling. Using a food processor or blender, combine the lemon juice, the lemon zest, chopped strawberries and cup sugar. Blend until smooth.

  6. Add your eggs and once again blend until smooth.

  7. Finally, add your dry ingredients: flour, baking powder, salt. Blend until smooth and completely combined.

  8. Once your crust is done baking, remove from oven. Pour your strawberry mixture directly onto the warm crust. Place back into the oven and bake for an additional 25-30 minutes, or until the entire lemon layer has set and become dry and golden. When you shake the pan slightly, you want the liquid layer to have solidified into more of a Jell-O and less of a liquid.

  9. Once baked, remove from oven and cool completely. I let mine rest on the counter for about 1 hour and then moved it to the fridge to finish cooling.

  10. Cut into squares and top with powdered sugar. Enjoy!

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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.Adding this to my recipe routine.I'm going to bring this to every party.Rate Us