Fresh Strawberry-Lemonade Bars for a Perfect Summer Treat
These strawberry lemonade bars are a refreshing summer treat bursting with flavor, perfect for any gathering.
Equipment
- Baking dish
- - Food processor
Ingredients
For the Crust
- 1 can Cooking Spray Prevents sticking
- 1/2 cup Granulated Sugar Can use coconut sugar for flavor
- 1 tbsp Finely Grated Lemon Zest Fresh zest is preferable
- 1/4 tsp Kosher Salt Sea salt alternative
- 2 1/2 cups All-Purpose Flour Use gluten-free blend as alternative
- 1 cup Unsalted Butter Can substitute with vegan butter
For the Filling
- 8 oz Fresh Strawberries Substitute with raspberries for flavor
- 1 1/2 cups Granulated Sugar For lighter flavor use honey or agave
- 3 tbsp Cornstarch Can substitute with arrowroot powder
- 1 1/2 cups Fresh Lemon Juice Freshly squeezed is best
- 4 large Eggs Can use egg replacers for vegan version
- 3 large Egg Yolks
- Confectioners’ Sugar For dusting, optional
Instructions
Making the Bars
- Preheat the oven to 350°F (175°C) and prepare a baking dish with cooking spray.
- Mix the crust by combining melted butter, flour, sugar, and salt in a large bowl. Press the mixture into the bottom of your dish and bake until lightly golden, about 20 minutes.
- Blend the filling by adding strawberries, fresh lemon juice, zest, cornstarch, and sugars to a food processor. Add the eggs and yolks and pulse until everything is smooth and combined.
- Pour the tangy filling over the baked crust, smoothing it out evenly. Return to the oven and bake until set, approximately 25-30 minutes.
- Cool completely in the pan before slicing. Refrigerate for at least an hour to firm up the bars.
Notes
Optional: Garnish with fresh strawberries or mint leaves for presentation. Use fresh ingredients for the best flavor and consider making ahead for optimal taste.