Strawberry Lemon Bars (Print Version)
# Ingredients:
→ Blondie Mix
01 -
1 big egg
02 -
1 cup fresh strawberries, chopped
03 -
2 1/4 cups plain flour
04 -
1/4 cup lemon juice, freshly squeezed
05 -
1/2 tsp salt
06 -
1/2 tsp baking powder
07 -
3/4 cup granulated sugar
08 -
1 cup butter, unsalted and softened
→ Pink Topping
09 -
1 tbsp strawberry puree (use 2 big strawberries for this)
10 -
1 cup sifted powdered sugar
11 -
Around 1 tbsp lemon juice to adjust the thickness
# Instructions:
01 -
Turn your oven to 350°F and line a 9-inch square pan with parchment paper, leaving some hanging off the edges. This makes it super easy to pull the finished bars out later.
02 -
Blend the softened butter and sugar together until it's creamy and fluffy. Then crack in the egg and mix well. Add the lemon juice, even if it looks a bit off at this point—it'll all come together.
03 -
In a bowl, whisk salt, flour, and baking powder. Toss this mixture into your wet ingredients, stirring gently. Once everything's just mixed, softly fold in your diced strawberries.
04 -
Scoop the thick batter into your prepped pan and spread it out evenly—an offset spatula can make this easier. Let it bake for 30 to 35 minutes until the middle is firm enough but still moist, and the edges are slightly brown.
05 -
Blend a couple of strawberries and strain to get a tablespoon of puree. Stir this together with powdered sugar and just enough lemon juice for a spreadable glaze. Let it fully cool before you drizzle it over the bars and let it set.
# Notes:
01 -
To get the best flour measurement, fluff it up, scoop it into your measuring cup, and scrape off any extra.
02 -
Switch it up by using blueberries, raspberries, or even strawberry-rhubarb for a fun twist.
03 -
Before glazing everything, test it out on a little piece first to make sure you're happy with the texture.