Ingredients
Scale
For the crust:
- ½ cup butter, room temperature
- ¼ cup sugar
- 1½ cups flour
- ¼ teaspoon salt
For the filling:
- 1 cup fresh lemon juice
- 2-3 teaspoons lemon zest
- ¾ cup chopped strawberries
- 1¼ cups sugar
- 4 large eggs
- ¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for garnish)
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil, and lightly spray it with cooking spray to prevent sticking.
- In a medium-sized bowl, cream the butter and sugar together using a hand mixer or spoon until the mixture becomes light and fluffy. This step ensures a tender and flavorful crust.
- Add the flour and salt, mixing until a crumbly dough forms. If the mixture feels too dry, gently press it together with your hands.
- Transfer the dough to the prepared baking pan and press it down evenly to form a firm, compact layer.
- Bake for 15 minutes, or until the edges turn lightly golden. While the crust bakes, prepare the filling.
Step 2: Make the Filling
- In a blender or food processor, combine the lemon juice, lemon zest, strawberries, and sugar. Blend until smooth, ensuring that no large chunks remain.
- Add the eggs and blend again until the mixture becomes creamy and well incorporated.
- Sprinkle in the flour, baking powder, and salt, blending once more until the filling is smooth and uniform in texture.
Step 3: Bake the Bars
- Carefully pour the filling over the hot, pre-baked crust. It is important that the crust is still warm when adding the filling to help it set properly.
- Return the pan to the oven and bake for 22-25 minutes, or until the top appears set, dry, and slightly golden. A gentle shake of the pan should show no excessive movement in the center.
- Remove from the oven and let the bars cool completely in the pan before slicing.
Step 4: Finishing Touches
- Once cooled, dust the top with powdered sugar for a classic, elegant finish. This not only adds a touch of sweetness but also enhances the presentation.
- Slice into squares or rectangles and serve!
Notes
- How to Tell If the Bars Are Done:
- The edges should be a light golden brown, and the center should be firm to the touch.
- If the filling still jiggles significantly when you move the pan, bake for another 2-3 minutes.
- Avoiding a Soggy Crust:
- Be sure to bake the crust before adding the filling. This step is crucial to prevent a soggy bottom.
- Use room temperature butter to help the crust mix evenly.
- What If the Bars Crack or Overbake?
- Overbaking can lead to a dry texture. If the bars crack, you can lightly brush them with a sugar syrup (equal parts sugar and water, heated until dissolved) to restore moisture.
- Cutting Perfect Bars:
- Let the bars cool completely before slicing to prevent a messy cut.
- Use a sharp knife, wiping it clean between slices for a neat finish.
- Storing and Freezing:
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the bars (without the powdered sugar) by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes