My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Ingredients
- all-purpose flour: 2 cups
- powdered sugar: 0.25 cup
- cornstarch: 2 Tbsp
- lemon zest: 2 tsp
- salt: 0.125 tsp
- unsalted butter, cut into chunks: 0.25 cup
- vegetable oil: 2 Tbsp
- fresh strawberries: 1 cup (chopped)
- ⅓ cups white sugar: 1 piece
- all-purpose flour: 0.33333 cup
- lemon juice: 0.25 cup
- eggs: 4 piece
- salt: 0.125 tsp
- powdered sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
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Bake in the preheated oven until golden brown, about 20 minutes.
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While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
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Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
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Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
