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Quick Notes: This is a lemon bar, but strawberries and lemons go together so well that I just had to try to throw the two together. Strawberry Lemonade Bars are perfectly light and sweet. You could juice lemons for fresh lemon juice if you would like but I find that these Strawberry Lemonade Bars work perfectly fine with the lemon juice from the store.
Ingredients
- 1 cup softened butter
- 4 eggs
- 8-12 strawberries, sliced
- 1/2 cup powdered sugar (plus more for topping)
- 2 1/4 cups flour (divided)
- 4 eggs
- 1/2 cup sugar
- 1/2 cup lemon juice (fresh is great if you want, but unnecessary)
Instructions
- Preheat the oven to 350.
- In a large bowl, combine 2 cups flour with powdered sugar.
- Fold softened butter into the flour mixture. Make sure your butter is soft, not melted or you're not going to be happy with how this turns out. The texture should be sandy and crumbly.
- Press crust into the bottom of a 9 x 13 baking dish. Use a fork to gently poke a few holes along the bottom.
- Bake the crust in the oven for 20 mins.
- Meanwhile, whisk together the remaining ingredients in a bowl until fully combined.Â
- Once the crust has finished baking, take it out of the oven. Pour your filling mixture right into the crust and return it to the oven.Â
- Bake an additional 30 minutes or until fully set up. The strawberries add somewhat of an unpredictable amount of moisture to the dish, so if it's still super squishy on the top, toss it back in for a few minutes.Â
- Remove the bars from the oven. Allow them to cool completely, then put them into the fridge for about two hours to finish cooling and setting.Â
- Once complete, top with powdered sugar and serve.Â
These would make a great post-brunch treat. Try them after our Eggs Benedict Brunch Pizza!
