Strawberry Lemon Bars

image of strawberry swirled lemon bars that have been stacked

5 from 1 rating

Strawberry Lemon Bars

These strawberry swirled lemon bars taste just like summer, with a buttery shortbread crust, bright lemon filling, and swirls of sweet strawberry.

Prep Time30

Cook Time50

Chill Time1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: 16

Calories: 241kcal

Author: Chelsey White

Equipment

Ingredients

Shortbread Crust

1 1/2 cup all-purpose flour, spooned and leveled 200g
1/3 cup powdered sugar 40g
1/4 tsp fine salt 2g
3/4 cup (1 1/2 sticks) unsalted butter, softened 170g

Strawberry Lemon Filling

1 1/4 cups granulated sugar 250g
4 Tbsp finely grated lemon zest (zest of 4 large lemons)
5 large eggs, room temperature 250g
1/4 cup all-purpose flour 35g
1 Tbsp +2 tsp cornstarch
1/2 tsp fine salt
1 cup fresh lemon juice (juice of 5-6 lemons) 240g
1/3 cup your favorite strawberry jam 100g

Instructions

Shortbread Crust

First, work on the shortbread crust. Preheat the oven to 350°F/175°C. Line an 8-inch square metal pan with parchment paper, then spray with non-stick baking spray.
Use an electric mixer to combine 1 1/2 cups AP flour, 1/3 cup powdered sugar, 1/4 tsp fine salt, and 3/4 cup (1 1/2 sticks) softened butter. It should form a slightly crumbly dough once combined.
Press the crust into the bottom of the prepared pan with your fingers or a small offset spatula to create an even layer. Prick the crust thoroughly with a fork, then bake for 25-28 minutes, or until the edges are just starting to brown. Remove from the oven and place the pan on a wire rack to cool.

Lemon Filling

Add 1 1/4 cups of sugar and 4 Tbsp lemon zest to a large saucepan. Use your fingertips to rub the zest into the sugar for about 2 minutes. The mixture should become quite aromatic. Note: It's best to use a nonreactive saucepan. Some metal pans and sometimes even metal whisks can give the filling a metallic taste.
Next, add 5 large eggs, 1/4 cup AP flour, 1 Tbsp + 2 tsp cornstarch, and 1/2 tsp fine salt, and whisk together until smooth. Then whisk in 1 cup of fresh lemon juice. Mix until fully combined.
Cook on medium-low heat, stirring constantly with a wire whisk until the mixture thickens. It should be thick enough to coat the back of a spoon and keep its shape. This usually takes me 5-7 minutes.
Pour the lemon filling through a fine mesh strainer into a separate bowl to remove any bits of cooked egg, zest, or lemon seeds. This gives it a perfectly smooth texture!
Scoop 1/2 cup (145g) of the lemon filling into a small bowl and mix with 1/3 cup (100g) of your favorite strawberry jam.
Alternate spoonfuls of lemon filling and strawberry filling over the baked crust. Use a butter knife to marble the filling together, being careful not to cut into the crust.
Bake the bars at 350°F/175C° for 20-24 minutes, or until the filling is just set. To test if they're done, I like to do the shake test! When you think they're done, open the oven door and gently shake the pan. If the filling is mostly set and doesn't jiggle significantly (a tiny bit of jiggle in the center is ok), the bars are done baking.
Remove from the oven and place on a wire rack to cool fully. Once it's fully cooled, place the pan in the fridge to chill for 1 hour (or overnight).
Dust with powdered sugar, then use a sharp knife to cut the bars into 16 squares and enjoy!

Video

Notes

Tips for Making the Best Strawberry Lemon Bars

Use fresh lemons!! Bottled juice won’t give you that vibrant, tart flavor. Fresh lemon juice and zest make all the difference.
Don’t overbake the filling. The filling should be just set with a slight jiggle. Overbaking can cause it to crack or become rubbery.
Serve within a few days. These bars are at their best within 72 hours. The crust stays crisp, and the curd is silky!

Nutrition