Easy Strawberry Lemon Bars
A delightful dessert that combines the sweetness of strawberries with the tangy zing of lemons, perfect for any occasion.
Ingrédients
For the crust
- 1 cup unsalted butter, at room temperature Make sure to melt but cool slightly.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
For the lemon filling
- 1 cup granulated sugar Substitute with coconut sugar for a lower glycemic index.
- 2 large eggs For vegan version, use flaxseed meal instead.
- 1/4 cup fresh lemon juice Freshly squeezed is preferred.
- 1 tablespoon lemon zest Adds extra lemon flavor.
For the strawberry glaze
- 1 cup fresh strawberries, pureed Can use frozen strawberries, thawed and drained.
- 1/4 cup gelatin Optional for a thicker glaze.
- Extra powdered sugar for dusting Optional garnish before serving.
Instructions
Preparation
- Start by gathering all your ingredients. Ensure the butter is at room temperature.
Cooking the base
- Melt the unsalted butter in a saucepan over medium heat. Let it brown slightly, then cool.
Combine dry ingredients
- In a mixing bowl, combine flour, powdered sugar, and salt.
- Add the warm brown butter and mix to a crumbly texture.
Form the crust
- Grease a baking dish and firm the mixture into the bottom.
- Bake at 350°F (175°C) for about 15 minutes until golden brown.
Mix the lemon filling
- Whisk together sugar, eggs, lemon juice, and lemon zest until fluffy.
Bake the filling
- Pour the lemon mixture over the crust and bake for 20-25 minutes.
Cool and chill
- Allow to cool at room temperature, then refrigerate for 2 hours.
Prepare the glaze
- Mix pureed strawberries with gelatin if desired.
- Spread the glaze evenly over the chilled lemon layer.
Final chilling
- Return to the fridge for an hour to set the glaze.
Slice and serve
- Slice into squares, dust with powdered sugar, and serve chilled.
Notes
Store in an airtight container in the refrigerator for 5 to 7 days. Can be frozen for up to 3 months.