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.
Course Dessert


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


  • 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


  • 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.


  • 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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