Strawberry Lemonade Bars (Printable Version)

Tangy strawberry lemonade filling atop buttery shortbread crust offers a refreshing sweet treat.

# The Ingredients You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting, optional

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
03 - Press dough evenly into bottom of prepared pan, smoothing the surface. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through fine mesh sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove crust from oven and pour strawberry lemonade filling evenly over the hot crust.
07 - Return to oven and bake for 20-22 minutes until center is just set and no longer jiggles.
08 - Allow bars to cool completely in pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.

# Additional Tips::

01 -
  • The shortbread crust stays buttery and crisp even after the filling sets, giving you that perfect textural contrast in every bite.
  • Fresh strawberry and lemon together tastes like someone bottled springtime, and it's way easier to pull off than it sounds.
02 -
  • Don't skip the refrigeration step—these bars need time to firm up, and trying to cut them warm is a frustrating, crumbly mess that taught me patience the hard way.
  • A fine mesh sieve for the strawberry puree is optional but makes a real difference in texture; the tiny seeds can interrupt that silky custard feel if you skip it.
03 -
  • A sharp knife dipped in hot water and wiped clean between cuts will give you the cleanest edges and prevent the filling from dragging and tearing.
  • Room temperature butter creams easier than cold butter, and room temperature eggs mix into the filling more evenly without creating lumps.
Return to Recipe