Strawberry Lemonade Bars June 2
Don’t let the unusual color of these bars put you off because when it comes to flavor they are the embodiment of summer - especially if your idea of refreshment on a hot summer day is a cold glass of lemonade. They are strawberry lemonade bars, a play on traditional lemon bars that takes advantage of in-season strawberries to make an outrageously good variation of a bake-sale favorite.
The bars are really simple to make and that gorgeous watermelon pink color of the custard/curd topping is entirely natural. There is no Jello, no food coloring and no other odd ingredient added to create the pink hue. It is the result of adding freshly pureed strawberries to a sweet-tangy lemon curd mixture and nothing more. These bars have a fairly substantial layer of strawberry lemonade on top of the crust and not only is the flavor great - tangy and bright from the lemon with a warm sweetness from the berries and sugar - but the texture is, as well. The custard is soft and slices best after it has cooled completely, although it does cool down enough to slice cleanly without oozing. It melts in your mouth and really does taste like strawberry lemonade!
For the crust, I used my favorite shortbread base, one that I’ve used with cheesecake bars and other lemon bars. I like it because it is substantial and will support a thick custard filling without getting soggy, but is also tender and buttery. Plus, it’s easy to make and the filling can be poured in while the crust is hot, so there is no need to wait around for cooling during the cooking process. I used my Baker’s Edge pan, but a 9×13-inch baking pan will work just as well for this recipe.
The bars are excellent when chilled and should be stored in the refrigerator on a hot day, but I like them best when only slightly cool or at room temperature. Try to have extra ingredients laying around when you make these because you definitely will end up with requests for additional batches.
Strawberry Lemonade Bars
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
Makes 24 bars.
Sally Jun 2
These look so good! I just made creamy lemon bars, now I need to try these!
How many eggs does it call for?
Nicole Jun 2
Whoops! It calls for 4 large eggs. Thanks for catching that typo, Sally.
Bridget Jun 2
These look SO good and perfect for summer! Thanks for the recipe!
veronique Jun 2
I will be trying this, this week. except i am going to try blueberries but I would love to know how many eggs to use.
thanks!
Joy Jun 2
Brilliant! It’s the perfect take on lemon bars for summer. I love it! Thank you so much for sharing!
Dana Jun 2
These sound fabulous! Yum
kimberleyblue Jun 2
Those are awesome and what a bright, fun colour. I love these!
Carole Jun 2
Those are too awesome! What a great idea and I will definitely give those a try soon. My raspberries will be coming on next month and I bet this would be just as delicious with raspberry puree.
sharon Jun 2
What a wonderful color! These bars look summery and refreshing. I am always looking for ways to use up strawberries before they’re no longer good.
noble pig Jun 3
Wow, wow, wow! Absolutely beautiful…I have, have to make these!
Rachel Jun 3
These sound like a great treat for the workplace. I’m a bit curious about the amount of sugar, though. Do you think it could be reduced at all for a less sugary treat?
natalie Jun 3
ohh i love lemon squares and these would probably be a hit in my house since we’ve been going through pints of strawberries every week!!
RecipeGirl Jun 3
These look incredibly pretty! What a fun, summery treat.
Deborah Jun 3
What a great idea! These sound delicious and perfect for summer.
Jessica Jun 3
Oh my goodness - one look and I knew I’d be making these soon. How pretty.
My Sweet & Saucy Jun 3
I’ve never seen a bar like this! What a great idea!
Kristen Jun 3
I made these about a month ago and it was absolutely like having summer in my mouth.
Nicole Jun 3
Rachel - The sugar really helps the topping to thicken and the bars are quite zesty. I wouldn’t worry about them tasting too sweet at all.
giz Jun 3
These are very clever and so eye appealing - it would be fun to watch people try to figure out what the taste is going to be.
Linda Jun 3
I’m anxiously awaiting our Oregon strawberries (delayed due to a cool wet spring) and this recipe just “socked” me when I saw it. I’m hoping the strawberries will be here soon. I’ve already printed the recipe in anticipation! Thanks for all the awesome recipes I’ve been discovering on your site. I love it!!
Kevin Jun 3
These sound good and what an amazing colour!
Bel Jun 4
I read this recipe this morning and new right away I had to try them! Lemon bars are my most favorite treat. This baked up beautifully and looked so cute all pink studded with the strawberry seeds! Thanks so much. I will be feeding these to my family tonight for dessert.
Lyra Jun 4
Wow these look fantastic. I might have to make a batch for work sometime soon-our first strawberries arrived at the farmers market this past weekend, but I used them in strawberry rhubarb pie and strawberry vanilla frozen yogurt (and ate the rest raw…)
Kate Jun 4
those look incredible! im definitely trying them
Ashley Jun 6
Ooo these are different! And look delicious. Can’t wait to try them.
Erin Jun 11
I just made these- so lemony and pink! Perfect summer treat. Thank you!
Michelle Jun 15
I just made this over the weekend. I used a pre-made graham cracker crust out of laziness — but it was still delicious!! Thanks!
Kat Jul 5
I stole this recipe and made it with raspberries instead, and it turned out beautiful. Thanks for the recipe :D!
Jaime Sep 24
Wow, these are so great. I have a lime bar recipe on my site. Maybe I’ll add raspberry puree sometime. Thank you for the beautiful pictures!