Description
A recipe for tart lemon bars topped with fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup sliced fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- For the crust, combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt in a medium bowl. Cut the butter into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
- While the crust bakes, prepare the lemon filling. Whisk together 1 cup sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest in a bowl until smooth.
- Pour the lemon filling over the hot, pre-baked crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the bars from the oven. Immediately arrange the sliced strawberries evenly over the hot filling.
- Let the bars cool completely in the pan on a wire rack. Once cool, lift the bars out using the parchment overhang. Cut into squares.
Notes
- Chill the bars for at least 2 hours before slicing for cleaner cuts.
- Use fresh lemon juice for the best flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: strawberry lemon bars, lemon squares, shortbread crust, summer dessert, citrus bars