If you’re craving a small but satisfying treat, these small-batch strawberry lemon bars are the perfect solution. With a buttery crust, a tangy lemon filling, and a fresh strawberry topping, they offer a delightful balance of sweetness and tartness. Whether it’s for a cozy afternoon snack or a light dessert after dinner, these bars will hit the spot every time.
Ingredients
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
2 tablespoons powdered sugar
Pinch of salt
2 large eggs
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup fresh strawberries, pureed
1 tablespoon all-purpose flour (for the strawberry topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
In a small bowl, combine the melted butter, 1/2 cup flour, powdered sugar, and a pinch of salt. Mix until well combined.
Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, or until the crust is lightly golden.
While the crust is cooling, whisk together the eggs, granulated sugar, lemon juice, and lemon zest in a separate bowl until smooth.
Add the strawberry puree and 1 tablespoon of flour to the egg mixture, and whisk until fully incorporated.
Pour the lemon-strawberry mixture over the cooled crust and bake for 15-20 minutes, or until the filling is set and slightly golden around the edges.
Let the bars cool completely before cutting them into squares. Optionally, dust with powdered sugar for a finished touch.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Add more fruit: If you love fruity desserts, try topping these bars with extra fresh strawberries or even raspberries for a unique twist.
Make them gluten-free: Swap out the all-purpose flour for a gluten-free flour blend to make these bars suitable for those with dietary restrictions.
Lemon-blueberry bars: Instead of strawberries, use fresh blueberry puree or whole blueberries for a different fruity flavor.
Storage/Reheating
These bars store well at room temperature for up to 2 days in an airtight container. If you need to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze them for up to 3 months. Just make sure they are completely cooled before storing. If you want to reheat, simply pop them in the microwave for a few seconds or enjoy them chilled.
FAQs
Can I make these bars in advance?
Yes, you can make these bars a day or two in advance. They actually taste even better after sitting for a bit, as the flavors have more time to meld together.
Can I substitute the strawberries with other fruit?
Absolutely! If you’re not a fan of strawberries, feel free to use raspberries, blueberries, or even peaches. The lemon flavor pairs wonderfully with many fruits.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice gives the bars a bright, zesty flavor, bottled lemon juice can be used in a pinch. Just keep in mind that fresh juice will provide a more vibrant taste.
How do I know when the bars are done baking?
The bars are done when the filling is set and slightly golden around the edges. A light jiggle in the middle is perfectly fine, as they will continue to set as they cool.
Can I make these bars in a larger batch?
Yes, you can double or triple the recipe, but make sure to use a larger baking dish to accommodate the increased amount of batter. Adjust the baking time as necessary.
Conclusion
These small-batch strawberry lemon bars are the ultimate treat when you want a simple, yet indulgent dessert. With the perfect balance of buttery crust, tangy lemon filling, and fresh strawberry topping, they’re sure to be a hit in any household. They’re quick, easy, and a real crowd-pleaser—what more could you want? Give them a try next time you’re craving something sweet and tangy!
📖 Recipe:
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Small-Batch Strawberry Lemon Bars
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These small-batch strawberry lemon bars feature a buttery crust, tangy lemon filling, and a fresh strawberry topping, offering a delightful balance of sweetness and tartness in every bite.
Ingredients
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
2 tablespoons powdered sugar
Pinch of salt
2 large eggs
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup fresh strawberries, pureed
1 tablespoon all-purpose flour (for the strawberry topping)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- In a small bowl, combine the melted butter, 1/2 cup flour, powdered sugar, and a pinch of salt. Mix until well combined.
- Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, or until the crust is lightly golden.
- While the crust is cooling, whisk together the eggs, granulated sugar, lemon juice, and lemon zest in a separate bowl until smooth.
- Add the strawberry puree and 1 tablespoon of flour to the egg mixture, and whisk until fully incorporated.
- Pour the lemon-strawberry mixture over the cooled crust and bake for 15-20 minutes, or until the filling is set and slightly golden around the edges.
- Let the bars cool completely before cutting them into squares. Optionally, dust with powdered sugar for a finished touch.
Notes
Store at room temperature for up to 2 days in an airtight container.
For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Feel free to substitute the strawberries with raspberries, blueberries, or peaches for a different fruity twist.
Make gluten-free by using a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
