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Strawberry-Lemonade Bars

Strawberry-Lemonade Bars
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Strawberry-Lemonade Bars are a bright and refreshing summer dessert combining juicy strawberries with tangy lemon juice in a tender, buttery crust. Easy to prepare with simple pantry ingredients, these bars deliver the perfect balance of sweet and tart flavors, making them ideal for picnics, parties, or a quick wholesome treat.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups all-purpose flour (or almond flour for gluten-free option)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces (or coconut oil for vegan option)

Filling Ingredients

  • 2 large eggs (or substitute with 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan option)
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons all-purpose flour (optional, helps thicken)
  • 1 1/2 cups fresh strawberries, chopped

Optional Garnishes & Variations

  • 1 teaspoon lemon zest (for extra zing)
  • Powdered sugar glaze: 1/2 cup powdered sugar mixed with 1 tablespoon lemon juice
  • Fresh mint leaves, sliced strawberries for garnish
  • Additional berries like blueberries or raspberries (for berry medley)

Instructions

  1. Prepare the crust: Combine the flour, baking powder, salt, and sugar in a bowl. Cut in the cold unsalted butter (or coconut oil) with a pastry cutter or fingers until the mixture resembles coarse crumbs. Press the dough evenly into a greased 8×8 inch baking pan to form the crust base.
  2. Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for about 15 minutes until it is lightly golden and set, ensuring a firm foundation that won’t become soggy under the filling.
  3. Mix the filling: While the crust bakes, whisk together the eggs (or flaxseed mixture), granulated sugar, fresh lemon juice, and flour until smooth. Gently fold in the chopped strawberries to distribute the fruit evenly throughout the filling.
  4. Pour and bake again: Pour the strawberry-lemon filling evenly over the baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is set but still slightly jiggly and not runny.
  5. Cool and slice: Allow the bars to cool completely at room temperature, then refrigerate for at least an hour for the best texture. Slice into squares using a warm knife for clean edges.

Notes

  • Use ripe strawberries for natural sweetness and vibrant flavor.
  • Do not overbake the filling; it should remain slightly wobbly when done.
  • Chill bars before serving to improve texture and flavor.
  • Dip and dry your knife in hot water before slicing to get smooth, clean cuts.
  • Store leftover bars in an airtight container in the fridge for up to 4 days.
  • For gluten-free bars, substitute all-purpose flour with almond flour or a gluten-free blend.
  • For vegan bars, replace butter with coconut oil and eggs with flaxseed meal mixed with water.
  • Frozen strawberries can be used if thawed and excess liquid drained.

Nutrition

Keywords: strawberry bars, lemonade bars, lemon dessert, summer dessert, gluten free dessert, berry bars, baked bars, fruity dessert

Find it online: https://mealsbylina.com/strawberry-lemonade-bars/