Strawberry Lemon Bars

Dare I say that these Strawberry Lemon Bars are the desserts of the summer? When it is warm outside, I am in search of anything lemon-flavored. Can you enjoy a lemon dessert in the winter? Sure. Should you consume as much lemon as possible in April to September? Yes, absolutely, yes. These were part of my series “Best Bake of the Month”.

Anyway, these Strawberry Lemon Bars are truly a delight. They are sweet, zingy and bright. The crust is a delicious shortbread that is super easy to make. The shortbread comes together in one bowl and uses melted butter. That means you don’t have to use a mixer! First, you bake the shortbread until the edges are just slightly browned. Then set it aside to cool. This is an important step because some lemon bar issues arise when the crust is warm and the curd is poured on top. Ever heard of the upside down lemon bar?

The key to really beautiful swirls is making sure that your strawberry dollops are as uniform as possible.

1 Review

Strawberry Lemon Bars

Zesty, sweet lemon bars with a delightful strawberry swirl.

PRep TimePrep Time 1 hour hr

Cook TimeCook Time 15 minutes mins

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Ingredients

Shortbread Crust

• 1 cup unsalted butter, melted 16 tablespoons, 226g
• 1/2 cup granulated sugar 100g
• 1 tsp vanilla extract
• 1 tsp kosher salt
• 2 cups+2 tablespoons all purpose flour 265g

Lemon Curd

• 3 eggs
• 1 1/3 Cups granulated sugar 270 g
• 1/2 cup egg yolks, from about 8 large eggs *yes this recipe uses 11 eggs* 135 grams
• 1 tablespoon grated lemon zest
• 1 1/3 cups lemon juice, from about 8 large lemons 310g
• 2 tablespoons freeze dried strawberries *I buy mine from Target or Trader Joes. Just smash into a fine powder in a ziploc bag*

Instructions

• Make the Shortbread Crust
• Preheat the oven to 325F
• Line an 8X8 pan with parchment paper, leaving overhang on the sides
• In a large bowl, combine melted (and cooled) butter, sugar and vanilla. Mix with a nonstick spatula to combine
• Add salt and flour and mix until thick dough forms
• Scoop dough into prepared pan and smooth top with a spatula
• Bake for 25 minutes or until crust edges are slightly browned
• Remove from oven and set aside to cool while you make the curd
• Make the Lemon Curd
• Add strawberries to a small bowl and set aside, also set aside a large heat proof bowl
• In a 3-quart stainless steel saucepan, add granulated sugar, whole eggs, yolks, lemon zest, whisk together and then pour in lemon juice
• Turn heat to low and stir constantly four about 4 minutes, this is so that the eggs do not begin to scramble as we increase the heat
• Turn the heat to medium-low and continue cooking while stirring
• Curd will become thick and steaming-hot in 7-8 minutes
• Remove pot from stove and strain into a large bowl
• Remove 1/2 cup of curd and add it to the small bowl with the freeze-dried strawberries, mix until homogenous
• Pour the rest of the curd over the baked and cooled crust
• Using a spoon, dollop the strawberry curd on top of the smoothed lemon curd on the crust
• After dolloping circles, run a butter knife through the circles to create a swirl pattern
• Bake at 350F for 15 minutes, until curd is firm and set
• Refrigerate bars until FULLY set about 1 hour
• Remove from fridge, cut into 16 squares, and enjoy!

Video

@lilypcrumbs

Strawberry swirl lemon bars with a shortbread crust! Lemon bars, the dessert of the summer. I mean that with my full chest. These are an easy lemon dessert that you can make for any get together or for yourself!! #lemonbars #lemondessert #lemontok #lilypcrumbs #strawberryswirl #strawberry

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