With a buttery crust, a tart lemon filling and strawberry jam mixed throughout, these strawberry lemon bars are kicked up a notch.
So we recently went over to a friend's house for dinner and while it was fantastic, the surprise that my wife and I remembered were some lemon bars with fresh strawberries. After we left the house, we turned to each other and both shocked at how much we liked them.
I'm not usually a fan of lemon in dessert and Lauren had them in the past and never liked them. I guess tastebuds really do change though.
So we immediately set out to make our own version with these strawberry lemon bars. We thought instead of having strawberries on the side, why not use some strawberry jam and just add dollops throughout the bars. It didn't hurt that we had homemade strawberry jam that is quite addicting.
What is crazy is how easy lemon bars are to make. There really isn't much worked involved, but with the fresh lemon juice, it is packed with flavor - tart flavor that is. Which is why I like the addition of the strawberry jam which gives it some added sweetness.
Now I may be new to the lemon bar train, but these may just be the best lemon bars out there. So if you want to mix it up, give these tasty bars a try!
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Recipe Ingredients
- Unsalted butter - helps create a nice melt-in your mouth texture for the crust.
- Granulated sugar - adds sweetness.
- Vanilla extract and salt - enhances the flavor.
- All-purpose flour - used for crust base.
- Eggs - helps create the curd.
- Lemons - use both fresh lemon juice and zest.
- Strawberry jam - homemade or store-bought works.
Step-by-Step Instructions
- Beat together the butter, sugar, vanilla and salt in a mixing bowl until light and fluffy.
- With mixer on low, add the flour and mix until just combined.
- Line a 9x13 glass baking dish with parchment paper. Press the dough firmly into the dish, building up a ½ inch edge around all sides.
- Preheat the oven to 350°F and bake for 15-20 minutes or until the crust is lightly browned.
- While the crust is baking, sift together the flour and sugar in a large bowl.
- Add the eggs, lemon juice and lemon zest and whisk until everything is combined.
- Pour the filling over the warm crust and add dollops of strawberry jam throughout.
- Bake for 22-26 minutes or until the filling is set and no longer jiggles. Allow to cool at room temperature for 2 hours before placing in fridge to cool for another hour. Cut into small squares and top with powdered sugar.
There are Air Bubbles in the Lemon Bars
It can happen and actually occurred in my batch here. It is completely normal and occurs when eggs baking rise to the surface. Good thing is it doesn't affect the flavor and you cover it up when you dust powdered sugar on them.
How Much Juice is in One Lemon?
On average, 1 lemon produces 2 tablespoon lemon juice.
Can I Use a Different Jam?
Of course. You can use any jam you'd like that you think goes with lemon. Blueberry, raspberry or triple berry jams all come to mind.
Do I Need to Refrigerate Lemon Bars?
Because lemon bars are basically a custard, they should be refrigerated if they are not going to be served the same day, or if you need to store leftovers. However, they are fine to keep out at room temperature for a number of hours if serving at a party. If keeping in the fridge, they will last about 4 days. You can also place in freezer for up to 3 months.
Pro Tips/Recipe Notes
- Pre-bake Crust: The crust needs to be pre-baked before adding the lemon curt so it forms a texture and doesn't get soggy.
- Use Glass Pan: Glass pans work best for lemon bars, but you can use ceramic in a pinch. However do not use metal pans as you'll get a slightly metallic taste in the bars.
- Use Fresh Juice: While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.
- Allow Cooling Time: In order for these lemon bars to set, you need to allow them to cool at room temperature for 2 hours before placing in the fridge for another 2 hours.
Other Dessert Recipes
If you’ve tried these strawberry lemon bars or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Strawberry Lemon Bars
Ingredients
Crust
- 1 cup unsalted butter, at room temperature (2 sticks)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Strawberry Lemon Filling
- 2 cups granulated sugar
- ½ cup all-purpose flour
- 6 large eggs, at room temperature
- 1 cup lemon juice (about 4 lemons)
- 1 teaspoon lemon zest
- ½ cup strawberry jam
- powdered sugar for topping
Instructions
- Preheat oven to 350°F.
- For the crust, cream together the butter, sugar, vanilla extract and salt until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the flour and mix until just combined.
- Line a 9x13 glass or ceramic baking dish with parchment paper, leaving an overhang on the sides to lift out the finished bars. Press the dough firmly into the pan, building up a ½ inch edge on all sides. Bake for 15-20 minutes or until lightly browned.
- For the filling, sift together the flour and sugar in a large bowl. Add the eggs, lemon juice and lemon zest and whisk until completely combined.
- Pour the filling over the warm crust. Using a spoon, drop strawberry jam through the filling. Bake for 22-26 minutes or until the filling is set and no longer jiggles. Allow to cool at room temperature for 2 hours and then place in the fridge for 1-2 hours.
- Once chilled, lift the bars out of the pan with the parchment paper. Dust with powdered sugar and cut into squares.
Notes
- Pre-bake Crust: The crust needs to be pre-baked before adding the lemon curt so it forms a texture and doesn't get soggy.
- Use Glass Pan: Glass pans work best for lemon bars, but you can use ceramic in a pinch. However do not use metal pans as you'll get a slightly metallic taste in the bars.
- Use Fresh Juice: While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.
- Allow Cooling Time: In order for these strawberry lemon bars to set, you need to allow them to cool at room temperature for 2 hours before placing in the fridge for another 2 hours.
Chris says
Geez you continue to step up your game!
Lisa says
Amazinig! To increase the tartness, I used a lemon glaze. Loved the results! Thank you
Ryan says
Glad you enjoyed.
Christine says
Can you use fresh strawberries or does it need to be a jam?
Ryan says
Freshly chopped strawberries works.
Tanja Gorenc says
Can you leave these out of the fridge overnight after baking and then refrigerate in the morning?
Ryan says
They can be kept out for a few hours but I would suggest keeping them in the fridge to keep fresh.