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stack of 4 strawberry lemon bars
2 Reviews

Strawberry Lemon Bars

Zesty, sweet lemon bars with a delightful strawberry swirl.
PRep Time1 hour
Cook Time15 minutes
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@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

♬ Seven - Men I Trust

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 butter, sugar and vanilla. Mix with a nonstick spatula to combine
  • Add salt and flour and mix until thick dough forms. Press dough into preapared pan and smooth top with 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 freeze dried strawberries to a small bowl and set aside. Prepare a large heat proof bowl, and set aside
  • 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, it should register 170°F (77°C) on thermometer, immediately 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. Remove from oven and let come to room temperature, then refrigerate bars until FULLY set about 2 hours
  • Remove from fridge, cut into 16 squares, and enjoy!