
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.
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.
Tried this recipe?Let us know how it was!
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