Description
A delightful combination of sweet strawberries and tart lemon in a buttery shortbread crust. Perfect for any occasion!
Ingredients
Scale
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
For the Strawberry Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¾ cup strawberry puree (strained)
For Topping:
- Powdered sugar, for dusting
- Fresh strawberries, for garnish
Instructions
-
Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper.
-
Make the Shortbread Crust
- In a bowl, combine butter, flour, powdered sugar, and salt.
- Mix until crumbly dough forms.
- Press evenly into the prepared pan.
- Bake for 18-20 minutes until lightly golden.
-
Prepare the Strawberry Lemon Filling
- In a bowl, whisk sugar and flour together.
- Add eggs, lemon juice, lemon zest, and strawberry puree.
- Whisk until smooth and well combined.
-
Bake the Bars
- Reduce oven temperature to 325°F (163°C).
- Pour the filling over the pre-baked crust.
- Bake for 30-35 minutes, until the center is just set.
-
Cool & Serve
- Let bars cool to room temperature, then refrigerate for 2 hours.
- Use a sharp knife to cut into squares.
- Dust with powdered sugar before serving.
Notes
- For a smoother filling, strain the strawberry puree to remove seeds.
- To prevent a soggy crust, always pre-bake before adding the filling.
- For clean cuts, wipe your knife after each slice.
- Bars taste best when chilled for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg