Delicious Strawberry Lemon Bars: A Sweet Treat for Everyone
A delightful balance of sweet and tart, these moist strawberry lemon bars feature a dense, shortbread-like base topped with a vibrant lemon glaze. They are a perfect, easy-to-make treat for any occasion.
Equipment
- 9-inch square baking pan
- parchment paper
- food processor or strainer
- wire rack
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup sugar
- 1 large egg
- ¼ cup fresh squeezed lemon juice
- 2 ¼ cups all-purpose flour Measure by fluffing, scooping with a cup, and leveling without compacting
- ½ tsp baking powder
- ½ tsp salt
- 1 cup diced fresh strawberries Toss in a little flour to prevent sinking
- 1 cup powdered sugar sifted
- 1 Tbsp strained strawberry puree from approx. 2 large strawberries
- 1 Tbsp lemon juice for glaze, adjust as needed
Glaze
- 1 cup powdered sugar sifted
- 1 Tbsp strained strawberry puree from approx. 2 large strawberries
- 1 Tbsp lemon juice for glaze, adjust as needed
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
- In a large bowl, cream together the room temperature butter and sugar until light and fluffy. Beat in the large egg until well combined.
- Stir in the fresh lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry flour remains.
- Gently fold in the diced fresh strawberries. Spread the mixture evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out moist but not wet. Cool completely on a wire rack.
- While the bars cool, prepare the glaze. Puree strawberries and strain to obtain 1 Tbsp of puree. Whisk the puree with sifted powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or lemon juice as needed.
- Once the bars are completely cooled, spread the glaze evenly over the top. Allow the glaze to set before slicing into bars.
Storage
- Store at room temperature loosely covered with foil. For longer storage, freeze cooled blondies wrapped in plastic and foil for up to one month.
Notes
Measure flour accurately by fluffing, scooping, and leveling without compacting. Avoid over-baking to maintain moisture. Ensure bars are completely cool before glazing and slicing to prevent the glaze from sinking or the bars from breaking. Adjust glaze consistency as needed. Fresh strawberries are preferred over frozen.