Stawberry Lemonade Bars

I brought these over to my friend Beth’s house and we ate them after we went swimming. I really liked them! They’re kind of like a shortbread cookie version of those Real Fruit bars (especially when you freeze them). I really liked them and so did Kramer and Beth. They’re perfect on a hot summer day, just like Baking Bites suggested. Recipe after the jump!

I used frozen strawberries, but fresh is always better!

Put the butter and sugar in a large bowl.

And beat until light and fluffy.

Add the flour and salt and mix until it turns to a crumbly dough.

Press the dough into a crust and bake for 15-20 minutes, or until the edges seem a bit golden.

While the crust bakes, make the filling. Puree the strawberries in a blender or a food processor, then add sugar…

Use a zester or a cheese grater to get your lemon zest.

And juice a few lemons until you have a cup of lemon juice.

Add the lemon zest, juice, and eggs along with the strawberries and sugar.

Then add the combined flour, baking powder, and salt.

Then pour your filling onto the crust and bake for about 25 minutes or until it seems set.

They’re like popsicle bars! I can’t wait to make them again; delicious and way easy.

Stawberry Lemonade Bars
Prep time: 
Cook time: 
Total time: 

Serves: 25-30 bars

For the Crust:
  • ¼ cup sugar
  • ½ cup butter, softened
  • 1½ cups all purpose flour
  • ¼ tsp salt
For the Filling:
  • 1 cup fresh lemon juice
  • 3 tsp lemon zest
  • ½ cup pureed strawberries (about ¾ cup berries; you can use raspberries, strawberries, etc. Whatever you want!)
  • 1¼ cups sugar
  • 4 large eggs
  • ¼ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

  1. Preheat oven to 350F. Lightly grease or line a 9×13 inch baking pan. I like to line mine so I can just lift the bars out and cut them easily.
  2. Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy.
  3. Gradually beat in flour and salt a bit at a time until the mixture is crumbly. Pour into your prepared pan and press into an even layer. Bake for 17-20 minutes, until the edges are set.
  4. While the crust bakes, prepare the filling. In the bowl of a food process or blender, puree your berries. Then combine the lemon juice, lemon zest, sugar, and eggs and process/blend until smooth.
  5. Add in combined flour, baking powder and salt, then pulse or blend until smooth.
  6. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for about 25 minutes, until the filling is set (There might be a light colored “crust” on top from the sugar in the custard).
  7. Cool completely before slicing and use a damp knife to ensure clean slices. I kept mine in the freezer and they were really easy to slice.

Adapted From


3 Responses

  1. Bree says:

    Hi, this looks delicious and I’m looking forward to making them but I am not familiar with the cups measurement.
    Do you by chance know the measurements of the ingredients in grams? It would be really helpful.

  2. lauren says:

    This looks great! I’m going to make it this week. The freezing-before-slicing tip is a good one. But I’m still a little wary of making the crust–I’m terrible at that. oh well.

  3. [...] posts about my own cooking and baking. I haven’t been doing much of either, but I did make these (with raspberries) and these for a poker night last weekend. The bars are okay with under 1 full [...]

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