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Lemon Strawberry Crumb Bars Recipe

Lemon Strawberry Crumb Bars Recipe

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4.6 from 117 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours, 10 minutes (including cooling)
  • Yield: 18-24 bars
  • Diet: Vegetarian

Description

These Lemon Strawberry Crumb Bars feature a buttery, crumbly base and topping, a juicy fresh strawberry filling with a hint of lemon, and a bright, sweet lemon glaze. With just a few simple ingredients, these easy-to-make bars are bursting with sunny berry flavor, soft texture, and a delightful tang. Perfect for sharing as a summer treat, dessert, or sweet snack, they slice beautifully, travel well, and can be made ahead or frozen for convenience.

Ingredients

Crust & Crumble

  • 3 cups (375g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (200g) packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract

Strawberry Filling

  • 4 cups (650g) chopped strawberries (about 1.5–2 lbs whole strawberries; can use frozen, do not thaw)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/2 Tablespoons cornstarch
  • 1 teaspoon lemon zest

Lemon Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, allowing enough overhang on the sides so you can easily lift out the bars after baking. Set the pan aside.
  2. Make Crumble Mixture: In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and use a pastry cutter, two forks, or a food processor to cut in the butter until the mixture resembles coarse, pea-sized crumbs. This step can take at least 5 minutes if doing it by hand.
  3. Combine Wet Ingredients: In a smaller bowl, whisk together the egg, egg yolk, brown sugar, and vanilla extract. Pour this mixture over the flour and butter crumbs, and gently mix together until it forms moist, crumbly sand-like dough. Use your hands for the best results; the mixture will hold together better than with a spoon.
  4. Form the Crust: Reserve 2 cups of the crumble mixture for the topping. Pour the remaining crumble mixture into your prepared pan and press it down to form an even layer—it’s fine if it’s a little bit crumbly. Set aside.
  5. Prepare the Strawberry Filling: In a medium bowl, combine the chopped strawberries, granulated sugar, cornstarch, and lemon zest. Toss until the strawberries are well coated and the cornstarch is evenly distributed.
  6. Assemble the Bars: Spoon the strawberry filling evenly over the crust. Sprinkle the reserved 2 cups of crumble mixture over the top and gently press down to help it adhere to the strawberries.
  7. Bake: Bake in the preheated oven for 45–50 minutes, or until the top is lightly browned and the strawberry filling is bubbling at the edges. Once done, remove from the oven and set the pan on a wire rack to cool completely. For faster cooling, you can place the pan in the refrigerator.
  8. Glaze & Slice: In a small bowl, whisk together the confectioners’ sugar and fresh lemon juice to make the glaze. Drizzle over the cooled bars, either before cutting or over individual squares. Use the parchment overhang to lift the bars from the pan and cut into squares.
  9. Store: Store leftover bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Notes

  • Make Ahead: Bars can be frozen in layers separated by parchment for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • Eggs: If desired, you can substitute 2 whole eggs for the 1 egg + 1 yolk with comparable results.
  • Strawberries: Both fresh and frozen (unthawed) strawberries work; about 1.5-2 lbs whole strawberries yields 4 cups chopped.
  • No Lemon? You can omit the lemon zest and swap the lemon glaze for a simple vanilla icing, or skip the glaze entirely.
  • Smaller Batch: Halve the recipe and bake in a 9-inch square pan. Use 1 whole egg and bake for 35–37 minutes.
  • Gluten-Free Adaptation: Substitute a 1:1 gluten-free flour blend for the all-purpose flour, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 15g
  • Sodium: 60mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 32mg

Find it online: https://mysimpledish.com/lemon-strawberry-crumb-bars-recipe/