I love lemon anything. Have you ever had our Lemon Berry Salad? It is one of our absolute favorites. Like, all of us. And when does it ever happen that the kids, husband and wife all agree on their favorite dish? Or in this case, favorite side dish. Well, these strawberry lemon bars just might be another recipe we all agree on. They are perfect for spring and summer, perfect for a little GNO and just lovely for a baby shower dessert.
Last year I saw this awesome recipe for Strawberry Pie Sour Cream Bars on The Recipe Critic and I was totally sold on them. Don’t they look amazing?! I’m totally embarrassed to admit, I still haven’t tried them. I KNOW! Ugh, life just got busy and I slowly forgot about them. And then I made these strawberry lemon bars and it all came back to me.
These bars are so easy and I’m confident you’ll love them, but I can’t wait to try the strawberry pie bars too now. Watch out, the next few months are going to be just full of yummy treats and I hope you all get as excited about them as we do.
Can You Freeze Lemon Bars?
They can definitely be frozen.
The best way to freeze lemon bars is to cut them in pieces first.
Place them on a baking sheet and freeze.
After they are frozen, wrap them in plastic wrap or place in a freezer bag.
When you are ready to defrost, unwrap them so they don’t stick to the wrapping when they defrost.
Are Strawberries Good For You?
Strawberris are packed with vitamin C, fiber, antioxidants, and more.
They are a good source of manganese and potassium.
How Long Will Lemon Bars Keep?
For best storage, keep lemon bars in the refrigerator.
They should be wrapped in plastic wrap.
Lemon bars will keep 4-5 days in the refrigerator.
Strawberry Lemon Bars
Strawberry Lemon Bars
For the Crust
- 2 1/2 Cups Flour
- 1 1/3 Cup Powdered Sugar
- Pinch of salt
- 1 Cup Cold, unsalted Butter, cut in small cubes
- 2 Large Egg Yolks
- 2 Tablespoons Buttermilk
- 3/4 Teaspoon Vanilla
For the Filling
- 1 1/2 Cups Strawberries, sliced
- 1/4 Cup sugar
- 4 large eggs, lightly whisked
- 1 1/2 Cup granulated sugar
- 3 Tablespoons flour
- 1 Teaspoon lemon zest
- 2/3 Cup lemon juice
- powdered sugar for garnish
For the Crust
- In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.
- Set aside.
- In a food processor, add the flour, powdered sugar, and salt and pulse to combine.
- Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.
- Get your egg mixture and turn the processor on while pour in the wet ingredients.
- Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.
- Place in the fridge for 1 hour or the freezer for 15-20 minutes.
- You can also store it in the fridge an entire day ahead of time, but allow it to sit out for a few minutes before trying to work with the cold dough.
- Spray an 8×9″ pan with nonstick spray and press the dough out evenly to all sides.
- Wrap in saran wrap again and freeze for 20 minutes.
- Meanwhile, preheat the oven to 375 degrees.
- Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.
- Remove from the oven and lower the temperature to 325.
- Make sure you’ve already made the filling, and quickly proceed.
For the Filling and Assembly
- In a small bowl, gently fold together the raspberries and 1/4 cup sugar.
- Allow to sit while you make the rest of the recipe.
- In a separate bowl, whisk together the eggs, sugar, flour and lemon zest until pale yellow.
- Add the lemon juice and whisk to combine.
- Once the crust is baked, quickly scatter the berries around on the crust and pour up to 1 tablespoon remaining juices in with the egg mixture and quickly whisk again.
- Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it’s cold when you bake it you’ll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.
- Remove from the oven and allow to cool completely.
- Serve once cool or wrap in saran wrap and serve the next day with powdered sugar.
Yield: 6-8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 670 Calories
- Total Fat: 27.1g
- Cholesterol: 200.3mg
- Carbohydrates: 100.2g
- Fiber: 1.8g
- Sugar: 65.8g
- Protein: 8.8g