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
