Strawberry Lemonade Bars Shortbread (Printable Version)

Bright strawberry and lemon filling layered on a crisp, buttery shortbread base for a refreshing spring or summer treat.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on edges for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
03 - Press dough evenly into the bottom of prepared pan, smoothing the surface. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through a fine sieve to remove seeds if desired.
05 - In a 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 the hot crust.
07 - Return to oven and bake for 20-22 minutes, or until the center is just set and no longer jiggles.
08 - Allow to cool completely in pan on a 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 -
  • They taste like summer in dessert form—tangy, bright, and refreshingly different from the usual chocolate offerings.
  • The buttery shortbread crust provides the perfect textural contrast to the silky, custardy filling.
  • One batch makes 16 squares, so you can feed a crowd without spending all day in the kitchen.
02 -
  • Fresh lemon juice is non-negotiable here—bottled juice ferments slightly and turns bitter once baked, completely changing the flavor profile.
  • Don't skip the chilling step after straining the strawberry puree; it removes excess moisture that would otherwise make the filling runny and prevent it from setting properly.
03 -
  • Room-temperature eggs whisk into the filling much more smoothly and evenly than cold ones, creating a silkier texture without lumps.
  • If your kitchen is warm, chill your mixing bowl for the crust—this keeps the butter from getting greasy and ensures a more tender final product.
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