If you’re on the hunt for a dessert that perfectly balances bright, zesty lemon with sweet, luscious strawberries in every bite, this Strawberry Lemon Pie Bars Recipe is an absolute must-try. It brings together a buttery, crumbly crust with a vibrant strawberry filling that’s both tangy and sweet, giving you a treat that’s refreshing yet satisfyingly indulgent. Whether you’re serving it at a family gathering or just craving a special everyday dessert, these bars are as delightful to look at as they are to eat.
Ingredients You’ll Need
Simple ingredients are the heart of this Strawberry Lemon Pie Bars Recipe, each chosen to elevate the flavors and textures. From the tangy lemon zest that brightens the dough, to the fresh strawberries that create a juicy filling, every item plays a key role in crafting these irresistible bars.
- 3 cups all-purpose flour: Provides a sturdy yet tender base for the crumbly crust and topping.
- 1 ½ cups granulated sugar: Sweetens the crust while balancing the tartness of the strawberries.
- ¼ teaspoon salt: Enhances all the flavors without overwhelming sweetness.
- Zest of 1 large lemon: Infuses a bright citrus aroma and subtle tang right in the dough.
- ½ cup unsalted butter, cold and cubed: Creates that perfect crumbly texture when mixed with the flour.
- 3 large eggs, slightly beaten: Helps bind the crust and topping while adding richness.
- 4 cups fresh strawberries, halved: The star of the filling, providing natural sweetness and juiciness.
- 1 tablespoon fresh-squeezed lemon juice: Gives the filling a fresh zing that brightens the strawberries.
- 1 tablespoon cornstarch: Thickens the strawberry filling so it stays luscious and not too runny.
- ¾ cup granulated sugar: Sweetens and balances the tartness of the strawberry-lemon filling.
How to Make Strawberry Lemon Pie Bars Recipe
Step 1: Preheat & Prep Your Pan
Start by heating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring you have an overhang on the sides. This little trick makes taking the bars out a breeze once they’ve baked and cooled. Getting the prep right here sets you up for success.
Step 2: Make the Crust and Topping
In a stand mixer on low speed, combine your flour, sugar, salt, and lemon zest. These dry ingredients mix to create the base flavor and texture of your crust. Add in the cold, cubed butter and mix until you see pea-sized pieces forming — that butter is what gives you that wonderfully crumbly bite. Finish this step by adding the beaten eggs; they bring the dough together into a clumpy crumbly mass that will become your crust and topping.
Step 3: Form the Base
Press about two-thirds of your dough evenly into the bottom of your prepared pan. This layer will become the sturdy but tender crust supporting the luscious strawberry filling that’s coming next. Press firmly but don’t overwork it, you want it compact enough to hold but still tender when baked.
Step 4: Prepare the Strawberry Filling
In a large bowl, toss your fresh halved strawberries with lemon juice, cornstarch, and sugar. This mixture is key: the lemon juice brightens the flavor, the cornstarch thickens any excess juices released during baking, and the sugar balances the fresh fruit’s natural tartness. Make sure all the berries are well coated for consistent sweetness in every bite.
Step 5: Assemble the Pie Bars
Spread the strawberry mixture evenly over the pressed crust. Then crumble the remaining third of your dough over the top in nice even clusters — this will bake into a golden, buttery topping that contrasts beautifully with the juicy fruit beneath.
Step 6: Bake to Golden Perfection
Pop the assembled bars into your preheated oven and bake for 45 to 50 minutes. Keep an eye on that topping as it should turn a beautiful golden brown, signaling the buttery crust is perfectly baked and the filling is bubbling underneath. The aroma filling your kitchen here is pure happiness.
Step 7: Cool and Cut
Once out of the oven, let these bars cool completely before lifting them out using the parchment overhang. Cooling is crucial because it allows the filling to set up perfectly, making cutting easier and cleaner. Cut into squares, and get ready to enjoy a bite of pure summery delight.
How to Serve Strawberry Lemon Pie Bars Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the top for an elegant look and a touch of extra sweetness. You can also add a few fresh strawberry slices or a small dollop of whipped cream for a beautiful and tasty finishing touch that will impress guests.
Side Dishes
These bars are fantastic on their own, but pairing them with a scoop of vanilla ice cream or a drizzle of honey-sweetened Greek yogurt can elevate your treat to something really special. A small cup of fresh mint tea also complements the zesty lemon notes wonderfully.
Creative Ways to Present
For parties, arrange these Strawberry Lemon Pie Bars Recipe squares on a pretty dessert platter with edible flowers or fresh mint leaves scattered around. You can also serve them on mini dessert plates alongside a sprig of lemon balm to emphasize that fresh citrus vibe.
Make Ahead and Storage
Storing Leftovers
You can store leftover bars in an airtight container in the refrigerator for up to 4 days. Keeping them chilled helps maintain the filling’s texture and the crust’s crumbly perfection. Just take them out a few minutes before enjoying to take the chill off.
Freezing
If you want to keep these bars longer, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. They freeze beautifully for up to 3 months. Thaw overnight in the fridge before serving for best results.
Reheating
Warm up a slice in the microwave for about 15 seconds if you prefer a softer texture, or pop it in a preheated oven at 300°F (150°C) for 5 to 7 minutes to refresh the crust’s slight crunch without drying out the filling. Just be careful not to overheat and lose that bright lemon flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this Strawberry Lemon Pie Bars Recipe because they hold their shape and flavor during baking. If using frozen, make sure to thaw and drain them well to reduce excess moisture which could make the filling runny.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just ensure your blend contains xanthan gum or a similar binder to maintain the crust’s texture.
Can I substitute the lemon zest and juice with another citrus?
Yes, you can use lime or orange zest and juice for a different twist, although lemon provides the perfect bright tartness to balance the sweetness of the strawberries in this recipe.
How do I know when the Strawberry Lemon Pie Bars Recipe is done baking?
The topping should be a lovely golden brown and firm to the touch. The filling will bubble slightly around the edges, signaling that the cornstarch has thickened the strawberries nicely.
Can I double this recipe for a larger batch?
You can, but for even baking, consider splitting the batter between two baking dishes rather than using one very large pan. This helps the bars cook evenly with a perfect crust and filling balance.
Final Thoughts
This Strawberry Lemon Pie Bars Recipe is truly a joy to make and share. Its beautiful balance of tangy lemon and sweet strawberries baked into crumbly, buttery bars makes it a standout dessert anytime you want to brighten your day or impress your guests. Give it a try — I promise it’ll quickly become one of your favorite go-to treats!
Print
Strawberry Lemon Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Pie Bars combine a buttery crumbly crust with a sweet-tart strawberry filling, making a delightful dessert perfect for any occasion. The bars feature a lemon zest-infused crust and fresh strawberries thickened with cornstarch, baked to a golden perfection.
Ingredients
Crust & Topping
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsalted butter, cold and cubed
- 3 large eggs, slightly beaten
Filling
- 4 cups fresh strawberries, halved
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang on the edges to easily lift the bars out once baked.
- Make the Crust & Topping: In a stand mixer on low speed, combine the all-purpose flour, 1 ½ cups granulated sugar, salt, and lemon zest. Add the cold cubed butter and mix until the mixture resembles pea-sized crumbs. Then add the slightly beaten eggs and mix until the dough turns crumbly.
- Form the Base: Reserve about two-thirds of the dough and press it evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the Filling: In a large bowl, toss the halved fresh strawberries with fresh lemon juice, cornstarch, and ¾ cup granulated sugar until the fruit is well coated and the mixture is combined.
- Assemble: Spread the strawberry filling evenly over the crust in the baking dish. Crumble the remaining one-third of the dough over the top of the strawberry layer to form the topping.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool & Serve: Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out, then cut them into 24 squares and serve.
Notes
- Using cold butter is essential for a crumbly crust and topping texture.
- Ensure strawberries are fresh and not overly ripe for best texture and flavor.
- Allow bars to cool completely so the filling sets and doesn’t run when cut.
- For easier slicing, refrigerate the bars after cooling.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
