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Strawberry Lemon Bars

A delicious blend of tangy lemons and sweet strawberries encased in a buttery crust, perfect for any sunny picnic or gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp fine salt
  • 3/4 cup unsalted butter, softened
For the filling
  • 1.25 cups granulated sugar
  • 4 Tbsp finely grated lemon zest
  • 5 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 1 Tbsp cornstarch
  • 2 tsp cornstarch
  • 1/2 tsp fine salt
  • 1 cup fresh lemon juice
  • 1/3 cup strawberry jam

Method
 

Preparation of the Crust
  1. Preheat the oven to 350°F (175°C) and line an 8-inch square metal pan with parchment paper.
  2. Combine 1 1/2 cups of flour, 1/3 cup of powdered sugar, and 1/4 tsp of fine salt in a bowl.
  3. Mix in the softened butter until crumbly.
  4. Press the mixture into the bottom of the pan, pricking it with a fork.
  5. Bake for 25-28 minutes until the edges are lightly browned.
Preparation of the Filling
  1. Mix 1 1/4 cups of sugar with the lemon zest in a saucepan and rub together to release the oils.
  2. Add the eggs, 1/4 cup of flour, cornstarch, and salt, whisking until smooth.
  3. Whisk in the lemon juice, and cook over medium-low heat while stirring until thickened (about 5-7 minutes).
  4. Strain the filling into a bowl and mix 1/2 cup of lemon filling with strawberry jam, creating a sweet fruit fusion.
Assembly and Baking
  1. Alternate spoonfuls of lemon filling and strawberry filling over the baked crust, marbling them together for a beautiful effect.
  2. Bake for 20-24 minutes until the filling is set.
  3. Cool on a wire rack, then refrigerate for 1 hour.
  4. Dust with powdered sugar and cut into squares to serve.

Notes

Serve chilled, dusted with powdered sugar, and garnished with a sprig of mint or fresh strawberries. Store in an airtight container in the refrigerator for up to a week.