Strawberry Lemonade Bars Shortbread (Printable version)

Tangy strawberry lemonade filling atop buttery shortbread crust, a refreshing treat ideal for warm seasons.

# Ingredient list:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting, optional

# Step-by-step guide:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until soft dough forms.
03 - Press dough evenly into bottom of prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in blender or food processor until smooth. Strain through fine sieve to remove seeds if desired.
05 - In large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove crust from oven and pour strawberry lemonade filling evenly over hot crust.
07 - Return pan to oven and bake for 20 to 22 minutes until center is just set and no longer jiggles.
08 - Allow bars to cool completely in pan on rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.

# Expert tips:

01 -
  • The shortbread base stays buttery and tender without being heavy, which honestly surprised me the first time I nailed it.
  • That filling tastes like someone bottled the best parts of spring and poured it over cake, and people always ask for the recipe.
  • They're easier than they look, which means you can actually make them on a weeknight instead of just thinking about it.
02 -
  • Don't skip chilling the bars—I learned this by trying to cut them warm and ending up with a beautiful strawberry mess that tasted great but looked rough.
  • The filling continues to set as it cools, so if it looks slightly under-done when you pull it from the oven, trust that it will firm up once it's cold.
03 -
  • If your lemon juice tastes weak, it's probably because the lemons have been sitting around—use ones that feel heavy and fragrant for the brightest flavor.
  • The secret to a tender crust is not overworking the dough, and the secret to a silky filling is letting those eggs come to room temperature first.
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