These strawberry lemon bars combine a tangy, creamy lemon filling with jammy strawberries and a buttery lemon shortbread crust and crumble. The mix of textures—velvety filling, soft fruit, and crisp shortbread—is bright, refreshing, and perfect for spring and summer, though they’re so good you’ll want them year-round. Each component is simple to prepare, so the bars come together quickly.
If you enjoy lemon and berry pairings, try the lemon raspberry bars for a similar tart-and-sweet treat.
🍓 Why you’ll LOVE this recipe
- Tangy and zesty: A creamy lemon filling delivers bright citrus flavor, while lemon zest in the shortbread enhances the overall lemon profile.
- Buttery crumble: A lemon-scented shortbread crumble adds crunch and contrast. The crumble uses the same dough as the base, saving time since you don’t need two separate crusts.
- Jammy strawberries: Cooked strawberries create pockets of sweet, fruity jam throughout the bars, pairing beautifully with the lemon.
- Perfect texture: The filling sets firm enough to slice yet remains lusciously creamy for an ideal bite.
📝 Key ingredients
Read through for tips to ensure success.
Full steps and ingredient amounts are listed in the recipe card below.
- Strawberries: Fresh or frozen both work since they cook down into a sauce.
- Butter: Unsalted butter is recommended for the shortbread; if you use salted butter, reduce the added salt.
- All-purpose flour: For best results, weigh your flour. If measuring by cup, stir the bag, spoon the flour into the cup, and level without packing.
- Sweetened condensed milk: Provides a silky, sweet base for the lemon filling.
- Fresh lemon juice: Use freshly squeezed juice for the brightest citrus flavor.
- Egg yolks: Add richness, color, and structure to the filling.
- Cornstarch: Thickens both the filling and the strawberry sauce so the bars slice cleanly. Arrowroot or potato starch can replace cornstarch; arrowroot or potato starch hold up better if you plan to freeze the bars.
👩🍳 How to make strawberry lemon bars
Lemon shortbread crust and crumble
Prep: Preheat the oven to 355°F (180°C). Line the bottom and sides of an 8″ or 9″ square pan with parchment paper.
Step 1: In a large bowl or stand mixer, combine granulated sugar and grated lemon zest. Rub with your fingers until fragrant.
Step 2: Add softened butter, vanilla, and salt. Mix until the mixture becomes creamy, scraping down the bowl as needed.
Step 3: Stir in the flour just until incorporated. Reserve about one quarter of the dough and chill it in the refrigerator for the crumble topping. Press the remaining dough into the prepared pan, pressing a thin border up the sides to contain the filling.
Step 4: Bake the crust for 18–22 minutes, until the edges are golden. Remove and let cool while you prepare the filling and strawberry sauce.
Strawberry sauce
Step 1: Combine strawberries, cornstarch, and sugar in a small saucepan.
Step 2: Cook over low heat until the strawberries release their juices and the mixture thickens to a gel-like sauce. Remove from heat and cool while making the lemon filling.
Lemon filling
Step 1: In a large bowl, whisk together sweetened condensed milk and egg yolks until smooth.
Step 2: Add salt, fresh lemon juice, and cornstarch. Whisk until fully combined and smooth.
Step 3: Pour the lemon filling over the baked crust, then spread most of the cooled strawberry sauce and pieces across the top.
Step 4: Remove the reserved shortbread dough from the fridge, break it into small pieces, and sprinkle over the filling. Add any remaining strawberry pieces across the top.
Step 5: Bake for 18–20 minutes, until the crumbs are just golden and the filling is set at the edges but slightly jiggly in the center. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to fully set.
Step 6: When chilled, lift the bars from the pan using the parchment handles. Trim the edges with a sharp knife and cut into 9 squares. Dust with powdered sugar right before serving.
✔️ Expert lemon bar tips
- Build a thin crust border: Press dough up the sides to prevent the filling from seeping underneath while baking.
- Use fresh lemons: Freshly squeezed juice and zested lemons give the best bright flavor.
- Chill fully before slicing: Allow adequate refrigeration for clean, neat slices; use a sharp knife and wipe it between cuts if needed.
🥄 Make ahead and storage
These bars are ideal for making ahead because they require refrigeration to set. Make them a day or two in advance and store in the refrigerator in an airtight container for up to four days.
For longer storage, freeze fully cooled bars, wrapped tightly, for up to two months. If freezing, consider substituting arrowroot or potato starch for cornstarch, as they hold up better when thawed.
📖 Recipe FAQs
Press a thin border of crust dough up the sides of the pan before baking. The border keeps the filling contained so it doesn’t pool beneath the crust.
Yes. While this recipe is written for strawberries, blueberries or raspberries should work—cooking them down the same way to make a jammy layer.
Swap the all-purpose flour for a 1:1 gluten-free flour blend. Results can vary by blend, but many 1:1 mixes should work.
After baking the filling should be set at the edges and slightly jiggly in the center. It firms up as it cools and after refrigeration. Ensure you used the stated amount of thickener (cornstarch or substitute) and allow enough chill time.
🍋 More related recipes
-
Strawberry Cobbler with Cream Cheese
-
Lemon Raspberry Bars
-
Lemon Bars with Graham Cracker Crust
-
Strawberry Cheesecake Cookies
Did you make this recipe? Please rate it and leave a comment to share how it turned out!
📖 Recipe
Strawberry Lemon Bars
Ingredients
Lemon Shortbread Crust and Crumble
- ½ cup granulated sugar
- Zest of 1 lemon
- 1 cup (240 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 cups all-purpose flour (240 g)
Strawberry Sauce
- 1 cup strawberries, halved or quartered
- ½ tablespoon cornstarch
- 2 tablespoons granulated sugar
Lemon Filling
- 14 oz can sweetened condensed milk
- 4 large egg yolks
- ¼ teaspoon sea salt
- ½ cup freshly squeezed lemon juice
- 1 tablespoon cornstarch
Instructions
Lemon Shortbread Crust and Crumble
- Preheat oven to 355°F (180°C). Line an 8″ or 9″ square pan with parchment paper.
- Mix sugar and lemon zest, rubbing with your fingers until fragrant.
- Add butter, vanilla, and salt; mix until creamy. Scrape down the bowl.
- Stir in flour just until combined. Reserve one quarter of the dough and chill for the crumble. Press the remaining dough into the pan, pressing a thin border up the sides.
- Bake 18–22 minutes, until edges are golden. Cool while you make the filling and sauce.
Strawberry Sauce
- Combine strawberries, cornstarch, and sugar in a small saucepan. Cook over low heat until the mixture thickens to a jammy, gel-like texture. Cool.
Lemon Filling
- Whisk sweetened condensed milk and egg yolks together until smooth.
- Add salt, lemon juice, and cornstarch; whisk until fully combined.
- Pour filling into the baked crust. Spread most of the strawberry sauce and pieces over the filling.
- Top with reserved chilled shortbread pieces and any remaining strawberries.
- Bake 18–20 minutes, until crumbs are lightly golden and filling is set around the edges but slightly jiggly in the center.
- Cool to room temperature, then refrigerate at least 2 hours or overnight to set. Trim edges and cut into 9 squares. Dust with powdered sugar before serving.
Notes
Make ahead and storage: Bars keep in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze wrapped tightly for up to two months. Use arrowroot or potato starch if freezing, as they withstand thawing better than cornstarch.
Tips for success:
- Press a thin crust border up the sides to keep the filling contained.
- Always use freshly squeezed lemon juice and zest for the best flavor.
- Chill the bars thoroughly for clean slices; use a sharp knife.
Nutrition (per bar)
Calories: 530 kcal • Carbohydrates: 65 g • Protein: 8 g • Fat: 27 g • Sugar: 41 g