Easy Strawberry Lemonade Bars
Easy Strawberry Lemonade Bars feature a buttery crust and a smooth strawberry lemon filling finished with powdered sugar for a bright, sweet-tart dessert.
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Ingredients
For the Crust
- 1/2 cup butter at room temperature
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
For the Filling
- 1 cup fresh lemon juice
- 2 to 3 tsp lemon zest
- 3/4 cup chopped strawberries
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for finishing
Instructions
- Preheat the oven to 350°F.
- Line a 9 x 13-inch baking pan with foil or parchment paper.
- Lightly coat the lined pan with cooking spray.
- In a medium mixing bowl, beat the room-temperature butter and granulated sugar together until light and fluffy.
- Add the all-purpose flour and salt to the butter mixture.
- Mix until a crumbly dough forms.
- Transfer the crust mixture to the prepared baking pan.
- Press the mixture firmly and evenly into the bottom of the pan.
- Bake the crust for 15 minutes, or until the edges are lightly golden.
- While the crust is baking, prepare the filling.
- In a blender or food processor, combine the fresh lemon juice, lemon zest, chopped strawberries, and granulated sugar.
- Blend until the mixture is smooth.
- Add the eggs to the blender or food processor.
- Blend again until fully incorporated and smooth.
- Add the all-purpose flour, baking powder, and salt.
- Blend until the filling is completely smooth and evenly combined.
- Remove the partially baked crust from the oven.
- Carefully pour the strawberry lemon filling over the hot crust.
- Return the pan to the oven.
- Bake for 22 to 25 minutes, or until the top appears dry and is just slightly golden.
- Remove the pan from the oven.
- Allow the bars to cool completely in the pan.
- Once fully cooled, sprinkle the top with powdered sugar.
- Slice into bars or squares.
- Serve chilled or at room temperature.
Notes
To make these Easy Strawberry Lemonade Bars gluten free, replace the all-purpose flour in both the crust and filling with a certified gluten-free 1:1 baking flour blend.
Use a gluten-free flour blend that is designed for baking and contains xanthan gum, if possible, to help maintain structure.
Verify that the baking powder, powdered sugar, cooking spray, and all packaged ingredients are labeled gluten free.
Use clean parchment paper or foil to line the pan and reduce the risk of gluten cross-contact.
Prepare the recipe with clean bowls, measuring cups, blender parts, spatulas, baking pans, and knives that have not touched wheat flour or gluten-containing foods.
If preparing this dessert for someone with celiac disease, avoid shared flour containers, shared baking surfaces, and any ingredients processed on shared equipment without gluten-free labeling.