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Lemon Strawberry Crumb Bars with fresh strawberries and lemon zest on a plate

Lemon Strawberry Crumb Bars

These Lemon Strawberry Crumb Bars feature bright lemon notes and juicy strawberries folded into a buttery crumb, perfect for sharing at gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • 3 cups all-purpose flour (spooned & leveled) Use for accurate texture; swapping to a gluten-free blend can work but expect a slightly different crumb.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, very cold and cubed Crucial for pea-sized crumbles; room temperature butter will make a softer, denser crust.
  • 1 large egg Ensure it is at room temperature.
  • 1 large egg yolk Ensure it is at room temperature.
  • 1 cup packed light or dark brown sugar Adds warmth and chew.
  • 2 teaspoons pure vanilla extract
Filling
  • 4 cups chopped strawberries Use ripe but slightly firm berries.
  • 1/3 cup granulated sugar Adjust down for very sweet strawberries.
  • 1 and 1/2 tablespoons cornstarch Helps the filling set.
  • 1 teaspoon lemon zest Use fresh lemons for the best flavor.
Glaze
  • 1 cup confectioners’ sugar, sifted Sift to avoid lumps.
  • 2 tablespoons fresh lemon juice Use fresh lemons for the best flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
  2. Whisk the flour, baking powder, and salt together in a large bowl. Add the cubed butter and cut in with a pastry cutter or food processor until resembling pea-sized crumbles.
  3. In a small bowl, whisk together the egg, egg yolk, brown sugar, and vanilla. Pour over the flour/butter mixture and gently mix until it resembles moist crumbly sand.
  4. Set aside 2 cups of the mixture. Pour the remaining into the prepared pan and flatten down to form an even crust.
  5. In another bowl, combine the strawberries, granulated sugar, cornstarch, and lemon zest. Spoon evenly over the crust and crumble the remaining mixture on top.
Baking
  1. Bake for 45-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides.
  2. Remove from oven and cool completely. Glaze before serving.

Notes

Chill the pan briefly if the filling seems loose after baking, and use a sharp knife warmed under hot water for cleaner slices.