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Strawberry and Lemon Bars

A crisp, shortbread base with a velvety lemon filling, packed with juicy strawberries - summer in one bite!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • For the shortbread base:
  • 1 cup plain flour
  • 1 stick (113g) unsalted butter, at room temp
  • 1 tbsp cornflour
  • 2 tbsp icing sugar
  • 1/2 tsp vanilla extract
  • For the filling:
  • One 14oz/397g can sweetened condensed milk
  • 2 large egg yolks
  • Zest of 1 lemon
  • 3/4 cup freshly squeezed lemon juice, this was 5 lemons for me*
  • 1 tbsp plain flour

Instructions

  1. Preheat oven to 180C/350F and grease and line an 8x8 square pan.
  2. Place the butter, flour, cornflour, icing sugar and vanilla extract into a large bowl or the bowl of your stand mixer and mix on low-med speed until a dough is formed, dough will be quite soft, but do not over mix.
  3. Tip the shortbread into the greased pan and level with a spatula or push it with your hands, I found that the most effective way!
  4. Place in the oven for 15-20 minutes until lightly browned around the edges and slightly puffy.
  5. Whilst the base is cooking, make the filling. Dice your strawberries and place them into a medium sized bowl, add in the 1tbsp of flour and toss until the strawberries are coated in flour.
  6. Place the condensed milk and egg yolks into a large bowl or the bowl of your stand mixer and beat on med-high speed until smooth.
  7. Add in the lemon zest and juice and mix until well combined.
  8. Add in the coated strawberries and stir by hand until just combined.
  9. Once the base is baked (it should be ready a few minutes before you finish the filling), leave to cool for 5 minutes before pouring the filling over the top.
  10. Smooth with a spatula and place in the oven for 25-30 minutes until golden around the edges, springy to touch and it has just a wobble in the middle**

  11. Leave to cool completely in the pan before transferring to a chopping board to slice into 9-12 bars.
  12. Bars will keep in an airtight container, in the fridge for 2 days.

Recipe Notes

*I love a really tart lemon flavour, but my boyfriend prefers it slightly sweeter so change to 1/2 cup depending on preference. **It will look soft and a bit like custard, this is fine, they will firm up when cooling. Recipe by Annie of Annie's Noms