Strawberry Lemon Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Perfect summer combination of tart and sweet, crunchy and smooth.
  • 1½ cups flour
  • ½ cup of oats
  • ½ cup of powdered sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1½ sticks (3/4 cup) of cold, unsalted butter
  • 1 tbsp lemon zest
  • 1¼ cup sliced fresh strawberries
  • ¼ cup sugar
  • 4 eggs
  • 1⅓ cups of sugar (add more if you want a bit more sweetness)
  • 1 cup freshly squeezed lemon juice
  • 3 tbsp flour
  • 1 tbsp lemon zest
  1. Line a 9x13 pan with parchment paper. Leave enough paper on the sides so that you can use it to lift the bars out of the pan after cooking.
  2. In a large bowl whisk together flour, oats, powdered sugar, and salt.
  3. Cut in butter in small chunks and add vanilla and lemon zest.
  4. Using your hands, work the butter into the dry mixture until it looks like loose dirt. You can use a food processor for this step (see No Recipes) but I prefer to use my hands.
  5. Spread the base mixture evenly in the pan and press it down with your hands until you have a firm base and the put it in the freezer for 30 minutes
  6. While the base chills, mix the strawberries with the ¼ cup of sugar and let stand.
  7. Preheat oven to 350F
  8. Whisk together eggs and then add 1⅓ cups sugar, flour, and lemon zest and continue to whisk.
  9. When well combined, add the lemon juice and continue to mix.
  10. Remove base from the freezer and bake for 25 minutes or until golden.
  11. When done, remove from oven and immediately spread the sliced strawberries over the surface, reserving the juice/sugar mixture.
  12. Add the remaining juice and sugar to the lemon mixture and stir. Pour over the base and strawberries.
  13. Lower the oven temperature to 325F and return the pan to the oven and bake until the center of the lemon bars doesn't jiggle anymore. This took almost 30 minutes with my oven and the other recipes called for about 20 minutes so keep an eye on it once you hit the 20 minute mark.
  14. Remove from oven and let completely cool. Slice and sprinkle with powdered sugar before serving. I made 24 small bars but you could easily make 12-16 large bars.
Recipe by Eyes Bigger Than My Stomach at