Strawberry Lemon Bars – These Bars are a sweet and tart summer favorite. A flaky, buttery crust is the perfect base for these colorful, gooey bars.
Want more strawberry recipes? I’ve got you covered with my Strawberry Poppyseed Cake, Strawberry Lemonade Donuts, and Homemade Strawberry Cobbler.
Lemon bars are so classic, I mean really – unless you are a lemon hater, how can you not love lemon bars?? That buttery crust, that gooey lemon filling, and all of that sweet powdered sugar dusting the top… heaven. Perfect any time of year but but when I see them I instantly think sunny weather and flip flops. The only thing that can make a lemon bar better is adding a gooey strawberry layer!
Strawberry Lemon Bars
Strawberry Lemon Bars are a sweet and tart summer favorite. A flaky, buttery crust is the perfect base for these colorful, gooey bars.
Servings: 16 servings
Ingredients
Crust
- 1 cup (2 sticks) butter - softened
- ½ cup sugar
- 2 cups flour
Lemon Layer
- 4 eggs - at room temperature
- 1 ½ cups sugar
- ¼ cup flour
- juice of 2 small lemons
Strawberry Layer
- 1 egg - at room temperature
- ½ cup sugar
- ⅓ cup finely chopped strawberries
- 2 tablespoons flour
- 2-3 tablespoons water
- ⅓ cup powdered sugar
Topping
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In medium bowl, cream together butter, sugar and flour for the crust. Press into bottom of 9×13. Use fork to poke a few shallow holes in the crust layer. Bake for 15-17 minutes or until just golden brown.
For the Lemon Layer
- In medium bowl, whisk eggs and sugar until bubbly and foamy, about 3-4 minutes. Add flour and whisk. Add lemon juice and stir until smooth. Pour on baked crust.
For the Strawberry Layer
- In medium bowl, whisk egg and sugar until bubbly and foamy. Whisk in flour and set aside.
- In a food processory, add strawberries and water and pulse until smooth. Add strawberry mixture to egg mixture and mix until smooth. Drizzle over lemon layer. Bake for 20 minutes.
- Sprinkle powdered sugar over top and chill until completely cooled. Cut into bars and serve.
Notes
Store in airtight container in fridge up to five days.
Nutrition
Calories: 235 kcal, Carbohydrates: 51 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 53 mg, Sodium: 36 mg, Potassium: 64 mg, Fiber: 1 g, Sugar: 36 g, Vitamin A: 99 IU, Vitamin C: 2 mg, Calcium: 28 mg, Iron: 1 mg
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This post is in partnership with Go Bold With Butter.
hey girl these look amazing!
Where is the 1/3 cup of powdered sugar added in the strawberry layer section of the recipe?
In the end it turned out pretty delicious. I did find this recipe a bit confusing though especially when it came to the strawberry Layer. It was not clear what the powdered sugar was for or when it should be added. The cook times were quite off for me as well. I ended up cooking mine for about 4o min and honestly it was a bit under cooked.
Do you use powDered sugar and regular sugar in yhe stRawberry layer? The directions arent clear
Hi Issac! You use both types, first granulated sugar.. then lastly powdered sugar. Hope this clarifies for you!
The strawberry layer calls for powdered sugar, but you don’t say How/when to add it. Then you also add powdered sugar at the end. Also, I baked it for 20 minutes and it and refrigerated it immediately. when I cut into it an hour or two later, the lemon layer was liquid underneath. Also, you could barely see the strawberry layer. I think the amount of strawberry layer should be greater. The crust was very good. actually the whole thing tasted good, but it wasn’t bar consistency…it was more like pudding.