These sweet and tangy strawberry lemon bars are made with fresh strawberries and are super easy to make. They have a buttery, gluten-free oat flour shortbread base, and a smooth, creamy lemon filling. They’re an easy summer dessert!
The best gluten-free strawberry lemon bars
I love lemon desserts! From these three-ingredient lemonade popsicles to these lemon drizzle cupcakes, and this lemon poppy seed crumb cake, lemon makes for the perfect sweet and tangy dessert. That’s why I am so excited to share this fun lemon bar recipe with you!
These strawberry lemon bars are so delicious! They have a pink-colored smooth, tangy lemon and strawberry custard filling and a buttery, thick oat flour shortbread crust. Each bite literally melts in your mouth.
This lemon bar recipe is also so easy to make. Follow my simple step-by-step instructions below, and you’ll feel like an expert baker!
This is the best, secretly gluten-free Summer dessert! The best part about these strawberry lemon bars is that you cannot tell they are made with healthier ingredients like oat flour, coconut sugar, honey, and fresh strawberries. Everyone will love them (trust me).
Why you’ll love this recipe:
- Easy to Bake: Strawberry lemon bars are easy to make.
- Strawberry Lemonade Filling: They have a smooth, creamy, and custard-like filling.
- Summer Recipe: The perfect Summer dessert.
- Shortbread Crust: The shortbread oat flour crust is buttery and gluten-free.
- Dairy-Free Option: Easily make these strawberry lemon bars dairy-free.
- Party Favorite: The ideal birthday, party, brunch, Mother’s Day, Easter, and BBQ treat.
- Make In Advance: Make them ahead of time.
- Freezer-Friendly: Easily freeze lemon bars for up to 3 months.
- Try these mini cheesecakes or lemonade popsicles next!
Ingredients needed
These strawberry lemon bars call for nine simple ingredients. You need oat flour, eggs, honey, lemons, butter, fresh strawberries, and a few other baking ingredients. You probably have everything in your pantry already. Here is a list of everything you need so you are prepared:
- Oat Flour: We use oat flour for the shortbread crust and to help set the lemon strawberry custard filling. I used store-bought Bob’s Red Mill oat flour, which is naturally gluten-free. You can also use homemade oat flour; I left instructions in the FAQ section and recipe card notes for you.
- Coconut Sugar: To sweeten the buttery crust.
- Butter: I love using salted butter. It makes the oat flour crust buttery and soft. You can also use dairy-free vegan butter or coconut oil to make these strawberry lemon bars 100% dairy-free.
- Vanilla Extract: For flavor.
- Eggs: For the base of the lemon filling and to hold the custard together.
- Lemons: You need about 10 or 12 lemons to make 1 cup of lemon juice. I highly recommend fresh lemon juice for these lemon bars.
- Strawberries: You also need 1/2 cup of fresh strawberries to flavor and naturally color these lemon bars.
- Strawberry Jam: For flavor! I love the Bonne Maman brand. You can also use strawberry preserves.
- Honey: To naturally sweeten the lemon strawberry filling. You can also use maple syrup.
Kitchen tools needed
Here is a list of kitchen utensils for making these easy strawberry lemon bars.
- 2 Mixing Bowls
- High-Speed Blender
- 8×8-inch Baking Dish
- Parchment Paper
- Measuring Tools: 1/4 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make strawberry lemon bars
Strawberry lemon bars are super easy to make in a few simple steps. The lemonade strawberry custard sits on top of a buttery oat flour shortbread crust; every bite melts in your mouth! Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.
Step 1:
First, preheat oven to 325°F. Grease an 8×8′ baking dish with butter and then line it with parchment. (TIP: I highly recommend leaving an overhang of parchment paper on the sides of the dish so you can easily lift the bars out to cut them).
Step 2:
In a mixing bowl, combine all the oat flour shortbread ingredients. Start with 6 tablespoons of butter and mix the ingredients together. The crust should hold together well when squeezed & not be too soft. Add 1 – 2 tablespoons more melted butter if it is too crumbly.
Step 3:
Then, dump the dough into the greased pan and press it evenly into the bottom of the dish. I like to press mine flat with the bottom of a glass or measuring cup. Bake at 325°F for 15 minutes until lightly golden around the edges. Gently poke the crust with a fork immediately after removing it from the oven. Don’t poke through to the bottom; just make indents.
Step 4:
While the crust is baking, make the strawberry lemon filling. In another bowl, whisk together eggs. Then add them to the blender with all filling ingredients and blend for 30 seconds on high. I like a few strawberry flecks, but blending until smooth works too.
Step 5:
Pour the filling over the warm crust (poked with holes) and bake at 325°F for 20 – 25 minutes or until the center barely jiggles.
Step 6:
Let cool completely on a wire rack. I usually cool them for 2 hours at room temperature, then place the baking tray into the refrigerator for 1 – 2 more hours until fully chilled.
Step 7:
Once the bars are cooled, lift the parchment paper out of the pan and dust the tops with powdered sugar. To make clean-edged, neat squares, wipe your cutting knife between each cut.
Serve chilled, and enjoy!
Expert baking tips for perfect lemon bars
- Line Your Baking Dish: I highly recommend leaving an overhang of parchment paper on the sides of your baking dish so you can easily lift the bars out after they have cooled to cut them.
- Whisk Eggs Before Ddding to Blender: This ensures that the bars have a smooth filling without egg flecks. If you blend whole eggs with the rest of the ingredients, the lemon custard filling will not be smooth.
- Let Lemon Bars Cool for at Least 3 Hours: This ensures the strawberry lemon bars have ample time to set and chill. Make sure to cool them in the fridge before serving.
- Perfect Lemon Bar Squares: If you want “perfect” lemon bars with crisp edges, clean your knife with a dish towel between each cut.
- Fresh Lemon Juice: Whenever possible, use freshly squeezed lemon juice for the brightest and most vibrant flavor. It makes a significant difference compared to bottled lemon juice.
- Don’t Overbake: To prevent the lemon bars from overbaking, set the oven temperature to 325°F (a lower temperature than normal).
- Make Them Dairy-Free: These strawberry lemon bars can easily be made dairy-free by using dairy-free, vegan butter or melted coconut oil instead of salted butter in the oat flour shortbread crust. The custard filling is already dairy-free.
How to make these strawberry lemon bars dairy-free:
You can easily make these strawberry lemon bars dairy-free with one ingredient substitution. Use dairy-free, vegan butter instead of salted butter in the oat flour shortbread crust. You can even use melted coconut oil too.
The taste and texture:
These strawberry lemon bars are zesty, lemon-flavored, and not overly sweet. They taste very similar to classic lemon bars but have the added brightness and flavor of fresh strawberries. The primary flavor comes from the lemons, strawberries, and buttery shortbread crust.
Once baked and cooled, the strawberry lemon bars have a creamy, gooey filling and a thick, buttery shortbread crust. They are not runny or fluffy like a brownie or cake. The base of these lemon bars is crisp but soft with a similar texture to a shortbread cookie. The lemon filling is tangy, smooth, and custard-like.
Easy ingredient substitutions:
I baked these lemon bars frequently, and have tested every ingredient substitutions under the sun. I don’t recommend switching more than 2 ingredients. Here are the best-tested swaps:
- Oat Flour Substitution: If you don’t have oat flour, you can substitute it with an equal amount of all-purpose flour or almond flour.
- Coconut Sugar Substitution: Substitute coconut sugar with an equal amount of granulated sugar, brown sugar, or maple syrup.
- Butter Substitution: If you prefer not to use butter, you can substitute it with an equal amount of coconut oil or a dairy-free butter alternative.
- Strawberry Jam Substitution: Substitute strawberry jam with raspberry jam or any other fruit preserves of your choice. NOTE: this will change the flavor of the bars!
- Honey Substitution: You can replace honey with maple syrup.
- Salted Butter Substitution: If you only have unsalted butter, you can add a pinch of salt to the recipe to compensate for the lack of salt in the butter.
Frequently Asked Questions
Can I use frozen strawberries?
No, I do not recommend using frozen strawberries for these lemon bars. It will turn the lemon filling into a runny slushy, the baking time will increase, and the bars will not set properly. If you absolutely have to use frozen ones, then make sure to thaw them before using, and drain any excess liquid to prevent the filling from becoming too watery.
How do you know if the strawberry lemon bars are set?
Strawberry lemon bars are done baking when the center filling barely jiggles. The bars should have firm edges and should NOT be runny. As the bars cool, the filling will set further.
Is it normal that there are little bubbles on top?
Yes, little bubbles are completely normal since we are blending and whipping all the filling ingredients together. As the bars cool, the bubbles will lessen. You can also run a spatial over the top of the bars before baking them to reduce the number of bubbles.
Can I make them dairy-free?
You can easily make these strawberry lemon bars dairy-free by using dairy-free, vegan butter or melted coconut oil instead of salted butter in the oat flour shortbread crust. The custard filling is already dairy-free.
Can I use homemade oat flour?
I used store-bought oat flour for the shortbread crust; however, you can use homemade oat flour too. Add around 3 cups of old-fashioned rolled oats or quick oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. Then measure out what the recipe calls for by spooning into a measuring cup and leveling it with the back of a knife. There shouldn’t be any oat grains left; make sure to blend it completely so it’s soft and smooth.
How many lemons are in a pound?
There are about five large lemons in one pound.
Can I make them ahead of time?
Yes! Easily make these strawberry lemon bars ahead of time to serve at a BBQ, party, brunch, or event. Just follow the recipe instructions below, bake, and chill them. I like to cut them right before serving.
What’s the best temperature to bake lemon bars?
It’s best to bake lemon bars at a low oven temperature to avoid overbaking the custard filling. The best temperature is 325°F.
How do you cut lemon bars with clean edges?
For clean-edged, neat lemon bar squares, wipe your cutting knife between each cut.
How to store and freeze strawberry lemon bars:
Storing: For best results, store leftovers in airtight containers in the refrigerator for up to 6 days. I like enjoying these strawberry lemon bars chilled straight out of the fridge.
Freezing: You can easily freeze lemon bars for up to three months. To freeze the bars, let them cool completely in the fridge, then individually wrap them tightly with plastic freezer wrap or aluminum foil and freeze for up to three months. Let them thaw in the fridge or at room temperature before enjoying!
If you love this recipe, try these next!
- Lemonade Popsicles
- Lemon Drizzle Cupcakes
- Lemon Drizzle Cupcakes
- Healthy Lemon Pound Cake
- Lemon Sugar Cookies
- Mini Protein Cheesecakes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Strawberry Lemon Bars
Ingredients
Oat Flour Shortbread Base:
- 1 ½ cup oat flour, I used Bob’s Red Mill
- ½ cup coconut sugar
- 6 – 8 tbsp salted butter (or unsalted butter + ¼ tsp salt), melted
- 1 ¼ tsp vanilla extract
Strawberry Lemon Filling:
- 6 large eggs
- 1 cup fresh lemon juice, about 10 lemons
- ½ cup fresh strawberries, destemmed
- ½ cup strawberry jam, I love Bonne Maman
- ¼ cup honey
- ¼ cup oat flour, I used Bob’s Red Mill
Instructions
- Preheat oven to 325°F. Grease an 8×8’ baking dish with butter and then line it with parchment. I highly recommend leaving an overhang of parchment paper on the sides of the dish so you can easily lift the bars out to cut them.
- In a mixing bowl, combine all the oat flour shortbread ingredients. Start with 6 tablespoons of butter and mix the ingredients together. The crust should hold together well when squeezed & not be too soft. If it is too crumbly, add 1 – 2 tablespoons more melted butter.
- Dump the dough into the greased pan and press it evenly into the bottom of the dish. I like to press mine flat with the bottom of a glass or measuring cup. Bake at 325°F for 15 minutes until lightly golden around the edges. Gently poke the crust all over with a fork immediately after you remove it from the oven. Don’t poke all the way through to the bottom; just make indents.
- While the crust is baking, make the strawberry lemon filling. In another bowl, whisk together eggs. Then add them to the blender with all filling ingredients and blend for 30 seconds on high. I like a few strawberry flecks, but blending until totally smooth works too.
- Pour the filling over the warm crust (poked with holes) and bake at 325°F for 20 – 25 minutes or until the center just barely jiggles.
- Let cool completely on a wire rack. I usually cool them for 2 hours at room temperature, then place the baking tray into the refrigerator for 1 – 2 more hours until fully chilled.
- Once the bars are cooled, lift the parchment paper out of the pan; then dust the tops of the bars with powdered sugar. For clean-edged, neat squares, wipe your cutting knife between each cut.
- Serve chilled and enjoy!
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, I may receive a small compensation if you purchase a product I recommend. Thank you for supporting Healthful Blondie!
Sharing is caring!
Leave a Reply