Description

Delight in these zesty Lemon Strawberry Crumb Bars, featuring a buttery crumbly base, tangy lemon filling, and sweet strawberry topping. Perfect as a refreshing dessert or snack with a balance of bright citrus and fresh fruit flavors.

Ingredients

For the Crust and Crumble:

1 cup (2 sticks) unsalted butter, melted

1 cup granulated sugar

2 teaspoons lemon zest (from about 2 lemons)

3 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

For the Lemon Filling:

4 large eggs

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1 teaspoon lemon zest

For the Strawberry Topping:

2 cups fresh strawberries, sliced

2 tablespoons granulated sugar

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Instructions

Preheat oven:
Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
Make the crust and crumble:
In a large bowl, mix melted butter, sugar, and lemon zest until combined. Add flour, baking powder, and salt; stir until dough forms. Press about 2/3 of the dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the crumble topping.
Bake crust:
Bake the crust for about 15 minutes until lightly golden.
Prepare the lemon filling:
In a bowl, whisk eggs, sugar, flour, lemon juice, and lemon zest until smooth.
Add filling and strawberries:
Pour lemon filling evenly over the baked crust. Arrange sliced strawberries evenly on top, then sprinkle with sugar.
Add crumble topping:
Crumble the reserved dough over the strawberries.
Bake bars:
Bake for 35-40 minutes or until the filling is set and crumble is golden brown.
Cool and serve:
Let bars cool completely in the pan on a wire rack before cutting into squares.

Notes

Use fresh lemons and strawberries for the best flavor.
Bars keep well covered at room temperature for up to 2 days or refrigerated for up to a week.
For a more intense lemon flavor, add extra zest to the filling.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American