Zesty Strawberry-Lemonade Bars for a Refreshing Summer Treat
These delightful lemonade bars combine tangy lemon and sweet strawberries, making them a perfect refreshing summer treat.
Equipment
- - Oven
- - 9×13-inch baking dish
- food processor
- - Mixing bowl
- Whisk
Ingredients
For the Crust
- 1 can Cooking Spray Prevents sticking
- 1/2 cup Granulated Sugar Opt for coconut sugar for lower glycemic index
- 1 Tbsp. Finely Grated Lemon Zest Use organic lemons
- 1/4 tsp. Kosher Salt Enhances flavors
- 2 1/2 cups All-Purpose Flour Can substitute with gluten-free flour
- 1 cup Unsalted Butter Melted for better mixing
For the Lemon Curd Filling
- 8 oz. Fresh Strawberries Ripe berries for sweetness
- 1 1/2 cups Granulated Sugar Sweetens the filling
- 3 Tbsp. Cornstarch Thickens the curd
- 1 1/2 cups Fresh Lemon Juice Juiced from 8 to 12 lemons
- 4 large Eggs For structure and moisture
- 3 large Egg Yolks Enriches filling for creaminess
- Confectioners’ Sugar For dusting; optional
Instructions
How to Make Strawberry-Lemonade Bars
- Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking dish with cooking spray.
- Combine the melted butter, granulated sugar, lemon zest, all-purpose flour, and kosher salt in a food processor. Blend until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared baking dish. Ensure it's packed tightly.
- Whisk together the eggs, egg yolks, granulated sugar, cornstarch, fresh lemon juice, and salt until smooth.
- Pour the filling over the crust and bake for about 30-35 minutes or until the edges are lightly golden.
- Cool the baked bars in the pan for about 15 minutes at room temperature, then refrigerate for at least 1 hour before cutting.
- Dust with confectioners' sugar just before serving if desired.
Notes
These bars are best enjoyed chilled and can be stored in the fridge or freezer as outlined in the storage section.