Description
These delightful Strawberry Lemonade Bars offer a perfect balance of sweet and tangy flavors. A buttery shortbread crust supports a creamy, zesty lemon filling, topped with a vibrant strawberry swirl. They’re an ideal treat for any occasion, especially when fresh strawberries are in season.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar (for strawberry topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and salt until light and fluffy.
- Gradually add the flour, mixing until just combined and a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 18-20 minutes, or until lightly golden.
- While the crust bakes, prepare the strawberry topping. In a small saucepan, combine the quartered strawberries and 2 tablespoons granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- In a separate medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Pour the lemon filling evenly over the warm crust.
- Dollop small spoonfuls of the strawberry topping over the lemon filling. Use a knife or skewer to gently swirl the strawberry into the lemon layer.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for at least 2 hours before cutting into bars.
Notes
- For best results, use fresh lemon juice and zest.
- Ensure the bars are completely chilled before cutting to prevent them from falling apart.
- Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.
- You can adjust the amount of lemon juice to your preference for more or less tang.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg