WHAT’S FOR DESSERT?
Lemon Strawberry Crumb Bars
Array/5
COOK TIME
50 min
TOTAL TIME
70 min
SERVINGS
24 bars
I made these little gems for a girls night in and they were quite a hit. I guess a lot of things are a hit when women are drinking wine, but seriously they are really, really delicious. Sometimes I need a good fruity dessert to cleanse the palate. This one is perfect. Real, fresh strawberries with a hint of lemon plus a pie type crust over and under the strawberry layer.
The key to the crust is to have cold butter. Plus, get your hands in there to mix all the dry ingredients with the butter. You can do it without getting your hands dirty, but it’s just a little more difficult. Plus, I think it’s fun to get in there and squish the dough all up.
These are just plain delicious and the sweet lemon sauce that drizzles over the top makes them extra yummy.
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Lemon Strawberry Crumb Bars
These sweet bars are a perfect mix of pastry and sweet strawberry filling topped with a tart lemon glaze. They are so good!! You will have trouble not eating all of these yourself.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, very cold and cubed
1 cup packed brown sugar
1 large egg + 1 large egg yolk
1 teaspoon pure vanilla extract
4 cups chopped strawberries
1/3 cup sugar
zest from 1 lemon
1 and 1/2 Tablespoons cornstarch
Lemon Glaze
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees. Line a 9×13 inch pan pan with parchment paper, leaving some to hang over the sides.
- Whisk the flour, baking powder, and salt together. Add the butter and cut in with a pastry cutter or use your hands to mix until it becomes a pea size crumb mixture.
- Whisk the brown sugar, egg, egg yolk, and vanilla together. Pour into the flour/butter mixture and mix it all together by hand again. Press 2/3 of this mixture into the bottom of the prepared pan. Press down to make sure it’s compact.
- Mix the strawberries, sugar, lemon zest, and cornstarch together until combined. Spoon evenly over crust. Crumble the remaining butter/flour mixture on top and gently press down so it’s snug on the strawberry layer.
- Bake for 45-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides. Remove from the oven and place the pan on a wire rack. Allow to cool completely.
- Whisk the lemon glaze ingredients together and drizzle on top. Lift the cooled bars out using the parchment paper overhang on the sides. Make sure bars are completely cool before trying to cut them or they’ll be a crumbly mess.
Notes
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