Monday, June 13, 2011

Strawberry Lemonade Bars

strawberry lemonade bar recipe

Nothing says summer like a cool glass of lemonade.  Well, these Strawberry Lemonade Bars are summer in the form of a baked good.  The bars are a riff on the classic lemon bar, but take advantage of the sweet strawberries that are in season right now.  They were so refreshing - sweet and tart - and delicious! The pretty pink colour would also be perfect for a baby shower or a wedding dessert bar. (N was also raving about the shortbread crust and even asked me to make it by itself for him sometime soon.)

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Strawberry Lemonade Bars
From Baking Bites

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.

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).

Sprinkle the bars with some powdered sugar.  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.

71 comments:

  1. I was tired of making the same old lemon tart and decided to branch out. This recipe is fantastic. I loved the tangy, tart combined with the taste of strawberries! So delicious. Thanks for the recipe. It might taste good with a dollop of sweetened whipped cream but it is hard to improve on this one.

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  2. Glad to hear that you liked the Strawberry Lemonade Bars Jen! I'm thinking that I will have to make them again soon myself.

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  3. I found this recipe via Pintrest and thought they looked so pretty for a summertime dessert. I took a batch to our family reunion yesterday and they were a HUGE hit! I will definitely be making them again soon. Thank you so much for sharing!

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  4. I can hardly wait to make these! So pretty!

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  5. I also found this via Pinterest and cannot wait to make them! They look beautiful and so yummy! Thanks for sharing!

    Mara @ Super Savings

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  6. What size pan to do you make these in?

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  7. Stupid me. I just saw it. This looks so good! I'm making it this weekend.

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  8. I so want to make these like now! I'm bookmarking these to try sometime, hopefully soon! Thanks for sharing!

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  9. do you think you could freeze these?

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  10. Hi 3xMom, I'm not sure about freezing them. I imagine you could and then thaw them slightly in the fridge (or eat them frozen!).

    Thanks for entering the picnic basket giveaway and for visiting us at K&K! Happy to have you here!

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  11. This look so yummy and unique! Thanks for sharing, I featured it on my Friday 5!
    www.modernwivelyhood.blogspot.com

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  12. I'm making these right now for a birthday get-together tomorrow, and I'm not sure if they'll make it there... the crust on its own is delicious (not that I sample my baking :), and the filling is perfectly tangy-sweet! Thanks for the recipe!

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  13. . . I love these, I just made a batch with rhubarb and lime in instead of strawberries, and they are so good! Thanks for sharing this recipe!

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  14. Hanna, your version sounds amazing!! I will have to try the rhubarb and lime combo next!

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  15. these look lo yummy! totally making them tomorrow :)

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  16. Here's another new fan via Pintrest. I made these to tonight and served them before and after homemade lasagna. A strange pairing, but they actually complimented one another well.

    I nibbled a piece when they were cool, but not chilled at all, and wasn't sure about the recipe. At that point, I though perhaps of tweaking the puree:juice ratio. After they cooled a few more hours, I like them EVER SO MUCH MORE! Super yummy and quite different from what we are use to. Even my hubby, who doesn't eat cooked lemon treats, enjoyed these!

    Thanks for sharing!

    OOH! I JUST had an idea... blueberry lemonade bars, which *might* create a lavender colored bar... ;)

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  17. Oh My! This looks so good! I'll make a batch for this weekend! ~Heidi

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  18. I just made these thinking they would last until my husband gets back on Friday. I don't think that's going to work! :). They are SO good! We live lemon bars but this totally takes them to the next level!!

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  19. OOOh I saw these pinned on Pinterest and had to check out your blog! So glad I did, I've bookmarked several of your recipes to try. Loving your blog... I am your newest follower :)

    http://steaknpotatoeskindagurl.blogspot.com

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  20. Wow! These are sooo good! Now, I'm no chef or anything, but I followed the recipe and was quite proud of my results. They have a refreshing taste that is also rich, if that makes sense - you have to try one to truly understand!

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  21. Awesome blog! So glad I found it!

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  22. Linked here from Pinterest... And oh these look delicious! I have some meyer lemons crying out to be used and thinking that frozen raspberries may make a nice combo...

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  23. I am trying these using gluten free flour. I will let you know how they turn out.

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    Replies
    1. How did they turn out? I've heard that the best shortbread is actually made with rice flour, so I imagine they'd be fine gluten-free.

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  24. Found you on pinterest! These look great and I love that they use all fresh fruit.

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  25. Just put this in the oven using blackberries instead of strawberries. I'll let you know how it goes.

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    Replies
    1. That sounds awesome! How'd they turn out? I love pretty much any berry and lemon combo!

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  26. We have "tough enough to wear pink" days at our local high school's rodeos, football games, volleyball games, and basketball games. How fun it will be to serve these at the concession stand! Tough Enough To EAT Pink!

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  27. "Cool completely before cutting" ... duh .... boy did I make a mess, but it was a yummy mess! :) Thanks!

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    1. Haha Kelli, I don't blame you! These are so tempting that it is hard to wait for them to cool!

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  28. Is it possible to substitute the fresh lemons to RealLemon juice?? I really want to make these but don't have lemons.

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    Replies
    1. I imagine that RealLemon juice would be fine Jennifer.

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  29. I don't have a food processor. I do have a stand mixer and an immersion blender. Which would you recommend using?

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    1. Hi Autumn, I'd suggest using the immersion blender, since you want the berries to be pureed. Good luck!

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  30. I made these today and they didn't set up at all and I baked them for nearly twice what the recipe recommended. Has anyone else had trouble? Mine looked nothing like the picture either, other than the crust. While they tasted OK they were very gooey in the center and impossible to cut into squares as shown. Great idea though.

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    1. I'm sorry to hear that they didn't turn out. Maybe there was a missing ingredient?

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  31. Just shared these on my blog today!!!! They are AMAZING!!!! Thanks for sharing.
    http://sugartotdesigns.blogspot.com/

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    1. Thanks for sharing the bars! So glad that you liked them!

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  32. I'm printing this off as I type and I'm going for it. Hope they turn out! Does anyone suggest refrigerating them before cutting them? I'm worried about them not setting up.

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    1. You shouldn't technically have to refrigerate them to cut them, but do make sure you let them cool completely. And definitely refrigerate the left over bars (that is if there are any!)

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  33. Made these yesterday and they taste terrific. Is there a way to keep the powdered sugar from dissolving into the custard part? My lemon bars always taste good, but they don't look very pretty because the powdered sugar just melts away.

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    1. I struggle with the powdered sugar disappearing too. Definitely wait until the bars are completely cool to dust them with powdered sugar, and be generous with the amount you use. If you are serving them to guests, maybe wait to dust until just before serving.

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  34. I'm eating these right now. SO GOOD! Thanks for sharing! I'll be making these again for sure!

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  35. I saw this recipe on pinterest- I was out of lemon juice so I tried it with orange juice. It was awesome! Thanks for the great recipe!

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  36. Just pinning this. I love lemon bars and this looks like a great upgrade. I'll probably add a little chopped lemon verbena or lavender, as I do with my own recipe.

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  37. Found this on Pinterest...can't wait to make these!

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  38. My mouth watered just a little bit when I saw these! They look amazing and most of the items I already have on hand...WIN!!

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  39. Thank you for sharing this lovely recipe! I did a blog about it today if you would like a peek! Very lemony and tart! I can see how these would be really good on a hot day :) http://joandsue.blogspot.com/2012/03/strawberry-lemonade-bars.html

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  40. Is the batter supposed to be really thin? I used frozen raspberries so I was worried it added too much water to the mixture. I added some extra eggs just to be sure it sets up, so fingers crossed (in the oven now). :)

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    1. I hope they turned out well Bridget! I think a thin batter is fine. Though let the bars cool completely and maybe even pop them in the fridge before cutting!

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  41. Yep, found this through pinterest -- they sound yummy and I'll make them this week-end for Easter.

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  42. Helped out with my sister while she made these today and they are so very delicious! Perfect for spring and summer and so light, sweet, and refreshingly tart!

    So thankful for Pinterest and I am now following your blog. :-D

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  43. I finally made these bars this week for my book club. Now I know why this recipe gets the most hits of all the recipes on K and K test kitchen. I was rushing around to get organized for the meeting but really wanted to make the dessert. I called Kelsey and ask if these were fast to make and she said definitely. I was able to make them from start to finish in 50 minutes and that included my clean-up. I was pleased with that but the bars were delicious and loved by the book group. Thanks for posting this! Kelsey did you ever try to come up with the rhubarb-lime combo?

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  44. Do you think you could use raspberries instead of strawberries? Recipe looks delicious!

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  45. Do you think half a recipe will work on an 8" square pan?

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  46. I just made these and they were aweful! Way too much lemon flavor and I cooked them like ten minutes longer than it said too and it was still gooey. I followed the directions exactly! They were horrible.

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    1. I think they're supposed to be a little gooey and moist. Did you let them cool enough?

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  47. These are so cute! Just made them today and they turned out great. Thanks for the recipe! I'll definitely be making these again!

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  48. These look great! I'm thinking about making them for a wedding shower and dusting them with powdered sugar over her initial template =)

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  49. Delicious. I used wheat flour and it was yummy. Also, I put them in the fridge before completely cooled so the crust was a little moist, but still very very tasty!

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  50. These look so yummy! I can't wait to try!! :)

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  51. Hi there! My group Pining for Pinned Desserts made these as our inaugural dessert for our blog. We were sure to link to your site so you get lots of credit for us finding and trying this recipe! Thank you!

    http://pinneddesserts.blogspot.com/2012/07/strawberry-lemonade-bars.html

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  52. I just made these tonight, and they are fantastic! My mom had brought me back a bottle of key lime juice from Florida a few years ago, and I wish I still had it because I bet this recipe would taste great with lime juice, too!

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  53. Made these with Blueberries. YUMMY! and so beautiful! Thank you for the wonderful recipe.

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  54. These were great! Thanks for sharing you're recipe with us.

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  55. I made these for a potluck and they turned out wonderfully! Used real lemon bottled lemon juice but other than that followed the recipe exactly. Waited to put powdered sugar on until they were cooled. Loved them!

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  56. Food, Faith, & FindsNovember 12, 2013 at 10:10 PM

    These were really tasty, though I wanted more filling. (Just my preference.)

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