Strawberry Lemonade Bars (Printable)

Tangy strawberry lemonade filling on a buttery shortbread base, perfect for warm weather gatherings.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting, optional

# How to Cook:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang sides for easy removal.
02 - In a medium bowl, cream softened butter and sugar together until light and fluffy. Add flour and salt, mixing until soft dough forms.
03 - Press dough evenly into bottom of prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in blender or food processor until smooth. Strain through fine mesh sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove baked crust from oven and pour strawberry lemonade filling evenly over hot crust.
07 - Return to oven and bake for 20 to 22 minutes until center is just set and no longer jiggles.
08 - Allow bars to cool completely in pan on wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 equal squares and dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • The shortbread stays crispy even under the filling because you prebake it, which is a trick that actually works every single time.
  • No fancy techniques required, just simple whisking and baking, which means even a rushed weeknight is possible if you skip the powdered sugar dust.
  • Fresh strawberries and lemon juice make these taste like summer in a bite, nothing artificial or overly sweet lingering after.
02 -
  • Prebaking the crust is non-negotiable if you want it to stay crispy because the filling moisture will soften an unbaked bottom into something almost soggy.
  • Room temperature eggs whisk into the filling smoothly and create a custard-like texture, while cold eggs can sometimes stay separated and lumpy.
03 -
  • A hot knife dipped in water between cuts keeps the edges clean and prevents the powdered sugar from smudging into the filling.
  • If you're making these for a crowd, slice and dust them just before serving because the powdered sugar dissolves slightly on the moist filling over time.
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