Description

Lemon Strawberry Crumb Bars are the perfect dessert to bring sunshine to your table. With a buttery crust and crumble topping, juicy strawberry filling, and a sweet-tart lemon glaze, these bars combine classic flavors in a blissfully simple treat. They’re easy to make, great for sharing, and sure to please a crowd at any picnic or gathering.

Ingredients

For the 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

For the Strawberry Filling

4 cups (650g) chopped strawberries*
1/3 cup (67g) granulated sugar
1 and 1/2 Tablespoons cornstarch
1 teaspoon lemon zest

For the Lemon Glaze

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

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Instructions

Prepare the Pan & Preheat Oven: Preheat your oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal after baking. Set aside.
Mix the Crumble for Crust & Topping: In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter, two forks, or food processor until the mixture resembles pea-sized crumbles. This will take at least 5 minutes with a pastry cutter.
Combine Wet Ingredients: In a small bowl, whisk together the egg, extra egg yolk, brown sugar, and vanilla extract. Pour this over the flour-butter mixture and gently mix until the dough resembles moist, crumbly sand. Use your hands if necessary to bring the mixture together.
Divide & Shape the Crust: Measure out about 6 cups of the mixture. Set aside 2 cups for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even crust—it will be slightly crumbly, and that’s okay. Set aside.
Make the Strawberry Filling: In a medium bowl, stir together the chopped strawberries, granulated sugar, cornstarch, and lemon zest. Spread this mixture evenly over the crust in the pan.
Add the Crumble Topping: Crumble the reserved 2 cups of the crust mixture evenly over the strawberry filling. Gently press down so the crumble layer is snug on top of the strawberries.
Bake: Bake for 45–50 minutes, or until the top is lightly browned and the filling is bubbling along the edges. Remove from the oven and transfer to a wire rack to cool completely. Speed up cooling by placing the pan in the refrigerator.
Prepare the Lemon Glaze: While the bars cool, whisk together the sifted confectioners’ sugar and lemon juice until smooth.
Finish & Serve: Drizzle the lemon glaze over the cooled bars in the pan (or over individual squares after cutting). Use the parchment overhang to lift the bars out of the pan and cut into squares. Enjoy!
Storage: Store leftover bars (with or without glaze) tightly covered at room temperature for up to 2 days or refrigerated for up to 1 week.

Notes

Make Ahead: Bars freeze well for up to 3 months. Layer between sheets of parchment in a freezer container. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Eggs: You can use 2 whole eggs instead of 1 egg + 1 egg yolk if desired, with no other changes needed.
Strawberries: You’ll need about 1.5–2 lbs of whole strawberries. Frozen strawberries can also be used (do not thaw first).
No Lemon? If you don’t have lemon, skip the lemon zest and use a simple vanilla icing or leave off the glaze entirely.
Smaller Batch: Halve the recipe for a 9-inch square pan. Use just 1 egg, and bake at 350°F (177°C) for 35–37 minutes.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 12g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg