Lemon Strawberry Bars

Here’s a delightfully delicious treat that is bursting with color and flavor. Made with the goodness of strawberries and tart lemon, it’s the perfect pick me up for a middle of the day coffee or tea break, and they are bound to be a favorite addition to any brunch or buffet table.

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Course Dessert

Ingredients

Crust and Crumble Topping

1/2 cup unsalted butter cold & cut into cubes
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1 1/2 cups all-purpose flour

Filling

1 large egg
1/2 cup plain Greek yogurt
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 cup all-purpose flour

Strawberry Layer

2 1/2 cups fresh strawberries diced
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons cornstarch
1 tablespoon all-purpose flour

Lemon Glaze

1/2 cup confectioners’ sugar sifted
1 tablespoons lemon juice

Instructions

Preheat the oven to 350°F (177°C). Prepare an 8-inch square baking dish by lining it with foil and spraying with cooking spray.

Topping & Crust:

Measure the sugars and flour into a bowl. Stir together to combine.
Cut in the cold butter cubes with two knives or using your hands, until the mixture is crumbly, with pea-sizes crumbs.
Set aside between 3/4 and 1 cup aside for the crust.
Transfer the rest to the baking dish, and using your hands, pack it into the dish to form a solid layer at the bottom.

Filling:

Add the egg, Greek yogurt, sugar, lemon juice, and vanilla extract to a mixing bowl. Whisk together to combine thoroughly into a smooth mixture.
Add the flour, continuing to beat until smooth.
Pour into the pan over the crust, using a large spoon to distribute it as evenly as possible.

Strawberry Layer:

Add all the ingredients to a large bowl and stir gently to combine without bruising the fruit.
Transfer to the baking dish with a spoon, trying to distribute it evenly over the crust.
Top with the remaining crumble topping, sprinkling it evenly over the bars.
Place the baking dish over a cookie sheet to catch any drips, and bake for 6o to 75 minutes. The center and sides should be bubbling.
Remove from the oven, and allow to cool for at least 15 minutes before adding the glaze.

Lemon Glaze:

Stir the icing sugar and lemon juice together until the mixture is running.
Drizzle over the pan of bars.
Refrigerate for at least 2 hours before cutting into bar.
You can keep them in the fridge up to 10 days.

Keyword Lemons

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