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Double Strawberry Lemon Bars
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We asked around and it turns out all of our moms had a go-to lemon bar recipe that we grew up loving – ranging from sweet, tart, fluffy or chewy – no sunny picnic was complete without them. This variation is a take on a refreshingly sweet-tart glass of strawberry lemonade, another warm weather staple we just can’t live without. Top the bars with homemade strawberry preserves and you’re pretty much required to bring them to every garden party you’re invited to. 
makes 24 bars



¼ cup sugar

½ cup butter, room temperature

1½ cups all-purpose flour (we made ours gluten free*)

¼ teaspoon salt


1 cup fresh lemon juice (4-6 lemons)

1 tablespoon lemon zest

½ cup puréed strawberries (about ¾ cup berries)

1¼ cups sugar

4 large eggs

¼ cup all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Homemade-style strawberry preserves 

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Double Strawberry Lemon Bars
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Make the crust:

1) Preheat oven to 350°. Lightly grease a 9×13-inch glass baking pan.
2) In a large bowl, cream together sugar and butter until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until edges are barely golden brown.

While the crust bakes, prepare the filling:

1) In a large mixing bowl, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Slowly add in flour, baking powder and salt, mix until smooth.
2) Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 25-30 minutes, until the filling is set (a slight crust will form on top of the custard and the edges of the crust will be browned).
3) Cool completely and spoon on a thin layer of strawberry preserves just before serving. Slice into squares using a wet knife for clean slices.

*For our gluten-free version, we used 1½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

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