Strawberry Lemon Bars

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Oh how I love dessert.  The perfect sweet ending to any meal.  And there’s not too much I don’t like in the dessert category.  Chocolate, ice cream, cake, cookies, pie, tarts… you name it, I’ll eat it!  Well…that is, except for chocolate mousse cake.  I had that when I was about 8 and got sick afterwards and I’ve never eaten it since then.  So all other desserts besides chocolate mousse cake!


strawberrylemonbars1 However, I have a particular liking for tart flavors.  Like lemon or lime – I’ll always go for that instead of chocolate or something richer.  Especially in the Spring and Summer a light lemony dessert is always delicious on a warmer evening.  A few years back Dario and I were hooked on my Vanilla Scented Lemon Bars.  Super lemony, sweet and light.  Oh so good!


strawberrylemonbars2 For Easter I wanted to make these same lemon bars.  But I thought I could put a fun twist on them – adding in some strawberry puree!  Sweet strawberries not only add a delicious berry flavor, but also a beautiful pink hue to these bars.  Pink desserts are a must in the Spring!


strawberrylemonbars5 These Strawberry Lemon Bars are super quick to make, are light and are my all time favorite dessert.  Like ever…these are the best!  So whip up a batch (or two) and enjoy!

strawberrylemonbars4 Strawberry Lemon Bars:

  • ½ cup  flour
  • 3/4 cup almond meal
  • 2 tablespoons powdered sugar
  • ⅛ teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons canola oil
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • ½ cup fresh lemon juice
  • 1 1/2 pints strawberries, cleaned and hulled
  • 4 large eggs + 1 egg yolk
  1. Preheat oven to 350°.
  2. Place ½ cup flour, 2 tbsp powdered sugar, almond meal, and salt in a food processor; pulse a few times to combine. Add butter and canola oil. Pulse until mixture resembles wet sand.
  3. In a greased 8″ square baking dish, add in the crust mixture and press evenly over the bottom of the pan. Use the bottom of a glass to get a nice compact crust. Bake for 20 minutes in the oven.
  4. Reduce oven temperature to 325°.
  5. Puree strawberries in a food processor.  Strain through a fine mesh sieve to remove most of the seeds – you should have about 1/2 cup of puree leftover.
  6. Combine ¾ cup sugar, 2 tbsp flour, lemon zest, vanilla extract, lemon juice, strawberry puree and eggs in a medium bowl, whisking until smooth. Pour filling over crust.
  7. Return bars to oven and bake at 325° for 25-27 minutes or until the center set. Remove from oven, and cool pan on a wire rack.
  8. Cover and put the bars into the fridge for at least 2 hours. After they have completely cooled, slice into 16 squares – wet knife in between each cut for even, mess-free slices.

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