Soft Strawberry Lemon Bars (Printer-Friendly Version)
# What You'll Need:
→ For the Blondies
01 -
1 large egg
02 -
1 cup of butter (unsalted), softened at room temp
03 -
1/4 cup lemon juice, freshly squeezed
04 -
3/4 cup of sugar
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1/2 teaspoon salt
06 -
2 1/4 cups of plain flour
07 -
1/2 teaspoon baking powder
08 -
1 cup fresh, diced strawberries
→ For the Pink Glaze
09 -
1 tablespoon strawberry puree made from two big strawberries
10 -
1 cup powdered sugar, sifted for smoothness
11 -
Roughly 1 tablespoon of lemon juice (adjust to get the right texture)
# Method:
01 -
Set your oven to 350°F and lay parchment paper in a 9-inch square baking dish, leaving enough hanging over the sides to make removing the baked treat easy.
02 -
Whip together the butter and sugar until soft and fluffy. Add in the egg next, blending it well. Mix in the lemon juice—don’t worry if it seems like it’s separating, that’s normal!
03 -
In another bowl, mix together the flour, salt, and baking powder. Add this dry mixture to your wet ingredients and gently blend until it just comes together. Fold the fresh strawberry chunks in at the end.
04 -
Pour the thick batter evenly into your pan (using an offset spatula is helpful here). Pop it in the oven and bake for about 30-35 minutes. Look for lightly golden edges and a center that’s firm but not dry.
05 -
Blend the fresh strawberries and strain to collect 1 tablespoon of puree. Mix this with the powdered sugar, then add enough lemon juice to make it easy to spread. Pour this glaze over the cooled dessert and let it stiffen before slicing.
# Cook's Tips:
01 -
Always fluff the flour before scooping it to avoid packing, then level it off for accuracy.
02 -
Feel free to change things up—try blueberries, raspberries, or a mix with rhubarb!
03 -
Test a tiny bit of glaze on one corner before spreading it everywhere to check if it’s just right.