Description
These strawberry-lemon bars boast a lovely rosy hue, a bright citrus tang, and a tender, almost buttery crumb that simply melts on your tongue.
Ingredients
Scale
For the Blondies
- 1 cup (226 g) unsalted butter, softened to room temp
- ¾ cup (150 g) granulated sugar
- 1 large egg
- ¼ cup (60 ml) freshly squeezed lemon juice
- 2¼ cups (280 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup diced fresh strawberries
For the Glaze
- 1 cup (120 g) powdered sugar, measured then sifted
- 1 Tbsp strawberry purée (about 2 large berries, see below)
- Lemon juice, approx. 1 Tbsp (to thin as needed)
Instructions
- Heat & Prep:
- Preheat oven to 350 °F (175 °C).
- Line a 9″ square pan with parchment, leaving flaps on two sides for easy removal.
- Whip Butter & Sugar:
- In a mixing bowl, beat the butter and sugar together until pale and fluffy.
- Add the egg and mix until fully blended.
- Add Lemon:
- Pour in the lemon juice and beat briefly. It may look a little separated—that’s okay.
- Combine Dry Ingredients:
- In a separate bowl, whisk the flour, baking powder, and salt.
- Gently stir this into the butter mixture until no streaks of flour remain.
- Fold in Berries:
- Carefully fold the chopped strawberries into the thick batter.
- Spread the dough evenly in the prepared pan, using an offset spatula if you have one.
- Bake:
- Bake 30–35 minutes, just until the edges turn light golden and a toothpick in the center comes out with only a few moist crumbs.
- Avoid overbaking to keep them moist. Transfer to a wire rack to cool completely.
- Make the Glaze:
- Purée the strawberries in a small food processor, then strain to collect 1 Tbsp of smooth purée.
- In a bowl, whisk together the sifted powdered sugar, strawberry purée, and enough lemon juice to reach a drizzly consistency.
- Glaze & Slice:
- Pour the icing over the cooled blondies and let it set before slicing into squares.
Notes
Tips & Variations
- Flour Measurement: Fluff, spoon, and level your flour for the most accurate cup measurement.
- Simplified Glaze: Skip the purée—just use extra lemon juice for a classic lemon icing.
- Test the Glaze: Drizzle a little on a corner; if it sinks in, add more sugar. If it sits too thick, thin with more juice.
- Fruit Swaps: Try raspberries, blueberries, or diced rhubarb (or a mix) in place of strawberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts