When I was a child, my mother used to make me these strawberry lemon bars. I prepare this recipe all year long, and my family enjoys it.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 bars |
Ingredients
- 2 cups all-purpose flour
- ¼ cup powdered sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest
- ⅛ teaspoon salt
- ¼ cup unsalted butter, cut into chunks
- 2 tablespoons vegetable oil
- 1 cup chopped fresh strawberries
- 1 ⅓ cups white sugar
- ⅓ cup all-purpose flour
- ¼ cup lemon juice
- 4 large eggs
- ⅛ teaspoon salt
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
- You can use raspberries instead of strawberries, and either fresh or frozen thawed berries work.
- You can use whole wheat flour instead of all-purpose, or a combination of both.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 55 mg |
| Sugars | 20 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good, I had zested a lot of lemon zest so I added it to the filling loved the texture
I really like filling, but next time will use only butter for the crust instead of adding some oil. Also, if you want to have really crumbly bars, don’t press dough so much.
What a great recipe! The dough didnt’ come together in the processor, so I took it out and kneeded it by hand. It turned out really well and the flavor was amazing!