Strawberry Lemonade Bars

After buying a half flat of strawberries at the farmer’s market, I’ve been challenged to use them up before they spoil. Blueberries, raspberries and blackberries all freeze really well, but I prefer to use strawberries when they are fresh. I came across this recipe and thought it would be a perfect way to mix two flavors that I really love: strawberry and lemon.

These are just fancied-up lemon bars, but I love lemon bars and I don’t mind an excuse to make them again. This recipe has you mix the strawberry lemon filling in a food processor and I think that I usually do this by hand with a whisk. The topping got quite frothy and then the frothy part baked it wasn’t smooth on top. Just cover with a dusting of powdered sugar and they look great.

I love the pink topping set off by the sandy-colored crust. These bars cooled quickly, which always seems to take forever with regular lemon bars. The cut without too much problem and the crust was delicate but held the filling well. My husband said that “it’s like lemon curd, with the added zing of the strawberry.” Yum, these are really great and just perfect for summer.

Strawberry Lemonade Bars

1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups flour

1/4 tsp salt

1 cup fresh lemon juice

2-3 tsp lemon zest
1/2 cup pureed strawberries
1 1/4 cups sugar
4 eggs
1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan.

In a large mixer bowl, cream together the sugar and butter, beating until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into the prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.


While the crust bakes, prepare the filling. In a large food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, and then pulse until smooth.


Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set .
Cool completely before cutting into bars.

Recipe from The Baker Chick