Why You’ll Love These Lemon Strawberry Bars
These lemon strawberry crumb bars are the perfect balance of sweet and tangy. With a buttery crust, a creamy lemon layer, and a vibrant strawberry filling topped with a soft crumb, they’re ideal for spring and summer desserts. Easy to make and absolutely irresistible!
Ingredients
For the crust & crumb:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp salt
- ¾ cup unsalted butter (cold, cubed)
For the filling:
- 1 cup strawberry jam (or fresh cooked strawberries)
- 1 can (14 oz) sweetened condensed milk
- 2 egg yolks
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Prepare the base
- Preheat oven to 350°F (175°C). Mix flour, sugar, and salt. Cut in butter until crumbly.
- Form the crust
- Press half the mixture into a lined baking pan. Bake for 10–12 minutes.
- Make the filling
- Whisk condensed milk, egg yolks, lemon juice, and zest until smooth.
- Assemble layers
- Spread strawberry jam over the warm crust. Pour lemon filling on top.
- Add crumble topping
- Sprinkle remaining crumb mixture evenly.
- Bake again
- Bake 20–25 minutes until set and lightly golden.
- Cool & slice
- Let cool completely, then dust with powdered sugar before cutting into bars.
How to Serve
- Serve chilled or at room temperature
- Dust with powdered sugar for a bakery-style look
- Pair with tea or coffee ☕
- Add whipped cream or vanilla ice cream for extra indulgence
Storage Tips
- Store in fridge up to 5 days
- Freeze up to 2 months
- Keep in airtight container to maintain softness
Tips for Perfect Bars
- Use fresh lemon juice for best flavor
- Don’t overbake — center should stay slightly soft
- Chill before slicing for clean layers
- Use parchment paper for easy removal
Variations
- Swap strawberry with raspberry or blueberry
- Add coconut flakes to the crumb topping
- Make it gluten-free using almond flour blend
- Add white chocolate drizzle for extra sweetness
FAQs
Can I use fresh strawberries instead of jam?
Yes! Cook them down with sugar to create a thick filling.
Why are my bars too soft?
They may need more chilling time to fully set.
Can I make them ahead?
Absolutely! They taste even better the next day.
Lemon Strawberry Crumb Bars
These lemon strawberry crumb bars offer a delightful balance of sweet and tangy with a buttery crust and creamy lemon layer, topped with vibrant strawberry filling and a soft crumb.
Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, and salt in a bowl.
- Cut in cold butter until the mixture is crumbly.
Forming the Crust
- Press half of the mixture into a lined baking pan.
- Bake for 10–12 minutes.
Making the Filling
- Whisk together the condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Assembling Layers
- Spread strawberry jam over the warm crust.
- Pour the lemon filling on top of the jam.
Adding Crumble Topping
- Sprinkle the remaining crumb mixture evenly over the filling.
Baking
- Bake for 20–25 minutes until set and lightly golden.
Cooling
- Let cool completely, then dust with powdered sugar before cutting into bars.
Nutrition
Notes
Serve chilled or at room temperature. Dust with powdered sugar for a bakery-style look. Pair with tea or coffee. Add whipped cream or vanilla ice cream for extra indulgence. Store in the fridge up to 5 days and freeze for up to 2 months in an airtight container.