Strawberry Lemonade Bars (Print View)

Tangy strawberry lemonade filling atop buttery shortbread crust for a fresh, sweet treat.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
03 - Press dough evenly into the bottom of the prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through a fine sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove baked crust from oven and pour strawberry lemonade filling evenly over the hot crust.
07 - Return to oven and bake for 20 to 22 minutes, or until the center is just set and no longer jiggles.
08 - Allow to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • The shortbread base stays buttery and tender while the filling stays bright and tangy, no gummy layers here.
  • They come together in under an hour and actually taste better after a night in the fridge, so you can bake ahead.
  • One pan, minimal dishes, and they slice cleanly if you follow the cooling trick.
02 -
  • Bottled lemon juice is simply not the same here—the filling needs that bright, sharp snap that only fresh-squeezed lemon can provide.
  • Don't skip the full refrigeration time no matter how hungry you are; cold filling is the difference between clean slices and a pink crumbly mess.
03 -
  • Dip your knife in hot water and wipe it dry between each cut for clean, professional-looking squares instead of ragged edges.
  • Zest your lemons before you juice them—you can't zest juice, but you can always juice a zested lemon.
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