Description
A zesty lemon bar with a buttery shortbread crust, swirled with fresh strawberries for a sweet-tart balance. A refreshing and vibrant treat for Mother’s Day!
Ingredients
Units
Scale
For the Crust:
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1/4 tsp salt
For the Lemon Filling:
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/3 cup (80ml) fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- 1/4 tsp salt
For the Strawberry Swirl:
- 1/2 cup (75g) fresh strawberries, thinly sliced
- 1 tbsp granulated sugar
- 1 tsp cornstarch
For Garnish:
- Powdered sugar, for dusting
Instructions
-
Preheat Oven:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
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Make the Crust:
- In a bowl, mix flour, sugar, salt, and butter until the mixture becomes crumbly.
- Press the dough evenly into the prepared baking dish.
- Bake for 15 minutes, or until lightly golden.
-
Prepare the Lemon Filling:
- In a separate bowl, whisk together sugar, eggs, lemon juice, lemon zest, flour, and salt until smooth.
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Make the Strawberry Swirl:
- Toss strawberries with sugar and cornstarch in a small bowl.
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Assemble & Bake:
- Pour the lemon filling over the warm crust.
- Arrange the strawberry slices on top and lightly swirl with a toothpick to create a marbled effect.
- Bake for 20-25 minutes, or until the center is set and no longer jiggly.
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Cool & Serve:
- Let the bars cool completely before slicing.
- Dust with powdered sugar before serving.
Notes
- For a more intense strawberry flavor, blend the strawberries into a purée before swirling.
- Store leftovers in the refrigerator for up to 3 days.
- If you prefer a crispier crust, bake it for an additional 5 minutes before adding the filling.
