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Refreshing Strawberry Lemonade Bars with Buttery Shortbread Crust

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Bright and tangy strawberry lemonade bars with a tender, buttery shortbread crust. Perfect for summer, these bars balance sweet and tart flavors in a simple, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (240ml) freshly squeezed lemon juice (about 4–5 medium lemons)
  • 1 tablespoon lemon zest
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon cornstarch
  • 1 cup (150g) fresh strawberries, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, beat the softened butter and sugar together until light and creamy, about 3-4 minutes.
  2. Add in the flour and salt, mixing on low speed until the dough just comes together. It will be crumbly but should hold when pressed.
  3. Transfer the crust dough into a 9×13 inch pan. Press it evenly across the pan’s base using your fingers or the bottom of a flat glass.
  4. Bake the crust for 18-20 minutes, or until the edges start to turn golden and the crust is firm to the touch.
  5. While the crust bakes, whisk together lemon juice, lemon zest, sugar, eggs, and cornstarch until smooth. Stir in the chopped strawberries gently.
  6. Remove the crust from the oven and immediately pour the strawberry lemonade filling over the hot crust.
  7. Return the pan to the oven and bake for another 25-30 minutes until the filling is set but slightly jiggly in the center.
  8. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  9. Use a sharp knife wiped clean between cuts to slice the bars. Serve chilled or at room temperature, optionally dusted with powdered sugar or garnished with fresh strawberries.

Notes

Use room temperature eggs for a smooth filling. Avoid zesting the white pith of lemons to prevent bitterness. Chill bars thoroughly before slicing for clean cuts. Lining the pan with parchment paper helps with easy removal. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free or vegan, use plant-based butter and flax eggs.

Nutrition

Keywords: strawberry lemonade bars, shortbread crust, summer dessert, easy baking, refreshing dessert, lemon bars, strawberry dessert

Find it online: https://emmastirs.com/refreshing-strawberry-lemonade-bars-recipe-easy-homemade-shortbread-crust-dessert/