Description
Delightful Strawberry Pie Bars featuring a buttery crumb crust, a zesty lemon touch, and a fresh strawberry filling. Perfectly baked to golden brown perfection, these bars combine sweet and tangy flavors in a handheld dessert ideal for gatherings or snacking.
Ingredients
Scale
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) and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal of the bars once baked.
- Make the Crust & Topping: In a stand mixer on low speed, combine the flour, 1 ½ cups granulated sugar, salt, and lemon zest until evenly mixed. Add the cold, cubed unsalted butter and mix until the mixture resembles pea-sized crumbs. Incorporate the slightly beaten eggs and continue mixing until the dough has a crumbly texture.
- Form the Base: Press about two-thirds of the dough evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the Filling: In a large mixing bowl, toss the halved fresh strawberries with the lemon juice, cornstarch, and ¾ cup granulated sugar until the fruit is thoroughly coated and the mixture is slightly thickened.
- Assemble: Spread the strawberry filling evenly over the crust layer. Then crumble the remaining one-third of the dough over the strawberry filling to create the topping.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the topping turns a golden brown color and the filling is bubbly.
- Cool & Serve: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out. Cut into 24 squares and serve.
Notes
- Ensure the butter is cold for a crumbly, flaky crust and topping.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Allow bars to cool thoroughly to let the filling set properly before cutting.
- The lemon zest and juice add a bright contrast to the sweet strawberries.
- Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
