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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


  • 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


  • Preheat oven to 180C/350F and grease and line an 8x8 square pan.
  • 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.
  • 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!
  • Place in the oven for 15-20 minutes until lightly browned around the edges and slightly puffy.
  • 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.
  • 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.
  • Add in the lemon zest and juice and mix until well combined.
  • Add in the coated strawberries and stir by hand until just combined.
  • 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.
  • 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**
  • Leave to cool completely in the pan before transferring to a chopping board to slice into 9-12 bars.
  • Bars will keep in an airtight container, in the fridge for 2 days.


*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