Go Back
lemonade bar

Zesty Strawberry Lemonade Bars that Spark Summer Joy

These zesty strawberry lemonade bars are the perfect dessert for summer, combining refreshing flavors with a delightful shortbread crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 200 kcal

Equipment

  • - Oven
  • food processor
  • - Baking pan

Ingredients
  

For the Crust

  • 1 can Cooking Spray Prevents sticking; can substitute with parchment paper
  • 1/2 cup Granulated Sugar Adjust according to taste
  • 2 1/2 cups All-Purpose Flour A gluten-free flour blend can be used
  • 1/4 tsp Kosher Salt Balanced sweetness; regular salt can substitute
  • 1 1/3 cups Unsalted Butter, melted Melted for easy mixing, avoid margarine

For the Filling

  • 8 oz. Fresh Strawberries, hulled Fresh is ideal; thaw frozen if used
  • 1 1/2 cups Granulated Sugar Adjust based on sweetness of strawberries
  • 3 Tbsp Cornstarch Can substitute with arrowroot powder
  • 1 tsp Finely Grated Lemon Zest Lime zest can be a substitute
  • 8-12 lemons Fresh Lemon Juice Fresh juice is highly recommended
  • 4 Large Eggs At room temperature for better mixing
  • 3 Large Egg Yolks At room temperature for better mixing

For Dusting

  • Confectioners’ Sugar Optional for dusting

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and prepare a baking pan by lightly spraying it with cooking spray or lining it with parchment paper.
  • Blend the crust ingredients by combining flour, 1/2 cup sugar, kosher salt, and melted butter in a food processor, mixing until the texture resembles sand. Firmly press the mixture into the prepared pan.
  • Bake the crust for about 20 minutes, or until it turns lightly golden brown. Set aside to cool completely.
  • Puree the filling by combining hulled strawberries, fresh lemon juice, 1 1/2 cups sugar, cornstarch, lemon zest, eggs, and egg yolks in the food processor. Blend until smooth and creamy.
  • Pour the lemon curd filling over the cooled crust, spreading it evenly.
  • Bake again for about 25-30 minutes, or until the filling is set and slightly puffed. Let it cool completely at room temperature.
  • Dust with confectioners’ sugar before slicing into bars for a beautiful finish.

Notes

Enjoy these strawberry lemonade bars chilled or at room temperature. They pair beautifully with a scoop of vanilla ice cream for extra indulgence.
Keyword Easy Dessert, refreshing treat, strawberry lemonade bars, summer dessert, sweet and tart