Description
Delightful strawberry lemon bars featuring a buttery shortbread crust and a creamy filling of fresh strawberries and zesty lemon.
Ingredients
- 2 cups all-purpose flour (10 ounces)
- ½ cup powdered (confectioner’s) sugar (2 ounces, plus extra for dusting finished bars)
- 1 cup salted butter
- 1 tbsp lemon zest
- 6 eggs
- 2 cups granulated sugar (16 ounces)
- 2 tbsp lemon zest
- 2/3 cup lemon juice (freshly squeezed)
- ½ cup all-purpose flour (2.5 ounces)
- 1 cup strawberries (5 ounces, hulled and sliced in half)
Instructions
- Make the Crust: In a food processor, combine 2 cups of flour, ½ cup of powdered sugar, 1 cup of salted butter, and 1 tbsp of lemon zest. Process until the dough comes together.
- Press the Dough: Pour the dough into the prepared pan. Press with your fingers until the crust covers the entire bottom and about ½-inch up the sides.
- Bake the Crust: Bake the crust for 20 minutes or until the edges turn golden. Remove the pan from the oven.
- Prepare the Filling: In the same food processor, combine the filling ingredients, including the remaining flour, eggs, granulated sugar, zest, lemon juice, and strawberries. Process until smooth, ensuring the strawberries blend well.
- Filling Over Crust: Pour the filling over the warm crust, spreading it evenly.
- Bake the Bars: Bake for 30-35 minutes until the center isn’t wobbly.
- Cool and Chill: Allow the bars to cool on the counter for 1 hour. Then, cover them with plastic wrap and chill for at least 3 hours or overnight.
- Slice and Serve: Remove the bars from the pan, place them on a cutting board, and slice into 24 bars. Dust with powdered sugar just before serving.
Notes
Chill your butter before using it in the crust for a flakier texture. Use seasonal strawberries for the best flavor and sweetness.
