Strawberry Lemon Bars (Homemade Strawberry Lemonade Bars)

💕 why you’ll love this strawberry lemon bar recipe…

🍓 berry packed. These bars are packed with fresh seasonal berry flavor thanks to a homemade strawberry jam made from peak-of-season berries.

🍋 sweet & sour. If you like your desserts to have a play on sweet and tart, this recipe boldly hits both of those notes!

💗 crowd pleaser. Bring these to any spring or summer gathering and be prepared to be asked for the recipe. A lot.

🛒 ingredients

• lemons – you’ll need fresh lemons for this recipe, because there is no flavor that compares to freshly squeezed lemon juice. You will also be using the zest of the lemons in this recipe, so getting the whole fruit is a must!
  
• eggs – eggs help create the curd-like texture of the lemon layer of these bars. Large grade-A eggs are best for baking.
  
• flour – all-purpose flour works best in this shortbread crust. I love using King Arthur Baking brand flours.
  
• butter – in baking, it’s important to opt for unsalted butter so that you are in full control of added salt in the recipe.
  
• granulated sugar – plain granulated cane sugar provides the sweetness needed to offset the tartness of the lemons.
  
• light brown sugar – a bit of brown sugar adds depth and warmth to the cookie crust, which works nicely with the tangy bite from the lemon filling.
  
• vanilla extract – vanilla extract helps to deepen the flavor of the shortbread crust. Use the best quality vanilla extract you can for the purest vanilla taste.
  
• salt – as always, I recommend using kosher salt to be sure that all you’re adding is in fact, salt.
  
• strawberry jam – once you experience the wonder of homemade jam, you’ll never be able to settle for store-bought again. This recipe is easy to make and doesn’t even use added pectin! If you don’t have the time, or berries, to make your own, you can use store-bought jam, but opt for one that is lower in sugar to keep the final bars from being too sweet.

See recipe card for quantities.

🍳 instructions

First, mix the ingredients for the crust by combining the sugars, butter, vanilla, salt, and flour.

Press the crust dough into the baking pan, lined with parchment paper for easy removal (see the equipment section for a more detailed description). Bake for 15 – 20 minutes at 350ºF.

Allow the crust to cool while you whip up the lemon filling mixture, then pour it over the cooled crust and return the pan to the oven for 30 – 35 minutes, until the center is no longer jiggly.

Once baked, allow the bars to cool in the pan until they are no longer warm. Then, add the jam layer and return to the fridge to allow the jam to set a bit before slicing. You can also remove them from the pan, then freeze the block of bars before slicing for neater cuts!

Hint: Line your pan with parchment paper to help get the bars out of the pan easier. I love to use these parchment sheets— they are perfectly sized to place into an 8 x 8 inch pan!

💡 tips and tricks for getting it right

• perfect your layers – when I was testing this recipe, I tried layering the jam first, then baking the lemon layer…and the result was like a science project volcano lava flow. 🌋 Make sure to layer the jam LAST, after the bars have fully cooled.
  
• jiggly jam – if your jam won’t set properly things can get messy fast. Try popping the bars in the freezer to help the jam set, then pull the bars out to slice and serve with a few extra napkins for good measure.
  
• use the right pan – opt to use a metal pan if you have it, because they are superior at heat distribution when baking. Sometimes when I make lemon bars in a glass baking dish, the top cracks during baking due to uneven heat.

♻️ substitutions & variations

• omit brown sugar – you can use all granulated sugar in the crust if you don’t have light brown sugar on hand!
  
• Eextra-zesty – add a bit of lemon zest to the crust for a punch of citrus flavor!
  
• use another jam – you can use any other flavor of jam to top these bars, like this seasonal cranberry jam!

🧰 equipment needed & storage tips

Here’s a list of the special equipment needed in order to bake these strawberry lemon bars.

• Fine Mesh Strainer – a fine mesh strainer has SO many uses in the kitchen. In this recipe, I use it as a sifter for keeping lumps out of the flour. As a bonus, you can use it to dust on powdered sugar just before serving.
  
• 8 x 8 inch metal baking dish – I recently started upgrading my baking pans to USA pan varieties and I noticed an immediate improvement in my baked goods! The even heat of a metal pan ensures your recipe is baked well without overheating in hotspots. But…I would still advise the use of an oven thermometer! 😉
  
• Mixing bowls – I have always been obsessed with my set of nesting bowls from Duralex. They are perfect for every step of the cooking and baking process.
  
• Parchment paper sheets – I used to buy rolls of parchment paper, but now I keep pre-cut sheets on hand. Simply layer them in the shape of a plus sign (+), and when it’s time to remove the lemon bars, they pop out so much easier. You might need to use an offset spatula to help jiggle any ends out. Just remember to avoid sharp objects in your pan!

🫙 storage tips

Store your strawberry lemon bars in the fridge for up to a week, or freeze them for up to 3 months! Make sure to let them thaw overnight in the fridge before serving if frozen.