Strawberry Lemon Bars

These Strawberry Lemon Bars are made with sweet, red strawberries and Meyer lemons with a rolled oat crust. Beautiful, delicious and almost healthy!

Course Dessert

Cuisine American

Level Intermediate

Main Ingredient Fruit

Diet Pescatarian, Vegetarian

Prep Time 25

Cook Time 45

Cooling time 1

Total Time 2 10

Servings bars

Calories 307kcal

Ingredients

for crust

1 ½ cups all-purpose flour
½ cup rolled oats
½ cup powdered sugar
½ teaspoon salt
1 pod vanilla bean (just the seeds scraped out)
12 tablespoons cultured unsalted butter very cold (cut into ¼" cubes)

for filling

¾ cup strawberries (hulled, halved and sliced)
¼ cup granulated sugar
4 large eggs (lightly beaten)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon Meyer lemon zest
⅔ cup Meyer lemon juice strained
powdered sugar for dusting

Grams + US Cups - US Standard

Instructions

Line a 9" x 13" pan with enough parchment paper to go about 1" up on all sides. In the work bowl of a food processor, add the flour, rolled oats, powdered sugar, salt and vanilla seeds. Pulse a few times to combine, then add the butter and pulse until the dough looks like pea-sized gravel (about 10 1-second bursts). Sprinkle the dough evenly over the parchment-lined pan and use your fingers to press the dough into a uniform sheet that goes about ½" up all sides. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F.
1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup powdered sugar, ½ teaspoon salt, 1 pod vanilla bean, 12 tablespoons cultured unsalted butter
In a small bowl, combine the strawberries and ¼ cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. To prepare the filling, whisk together the eggs, sugar, flour and lemon zest. Add the lemon juice and whisk to combine.
¾ cup strawberries, ¼ cup granulated sugar, 4 large eggs, 1 cup granulated sugar, 3 tablespoons all-purpose flour, 1 tablespoon Meyer lemon zest, ⅔ cup Meyer lemon juice
Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. Pour the lemon mixture over the strawberries.
Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn't jiggle anymore. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve.
powdered sugar

Nutrition