Go Back

Strawberry Lemon Bars

A refreshing dessert featuring a buttery oat flour crust topped with a zesty lemon filling and sweet strawberries, perfect for sunny days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Oat flour Adds a nutty flavor and is gluten-free.
  • 6 tablespoons Salted butter, melted Or use unsalted butter with added salt.
  • 2 tablespoons Coconut sugar A natural sweetener offering a hint of caramel flavor.
For the filling
  • 2 large Eggs Binds the filling and gives it structure.
  • 1/2 cup Fresh lemon juice The star ingredient that adds tanginess.
  • 1 cup Fresh strawberries, chopped Introduces sweetness and color.
  • 1/4 cup Strawberry jam Intensifies the strawberry flavor and adds moisture.
  • 2 tablespoons Honey A natural sweetness that balances tartness.
  • 1 teaspoon Vanilla extract Enhances overall flavor.

Method
 

Preparation
  1. Preheat the oven to 325°F and prepare your baking dish with butter and parchment paper for easy removal.
  2. In a mixing bowl, combine the oat flour, melted butter, and coconut sugar for the crust.
  3. Dump the dough into the greased pan and flatten it evenly using a glass or measuring cup.
Baking
  1. Bake the crust at 325°F for 15 minutes until golden around the edges, then poke it gently with a fork.
  2. While the crust bakes, whisk the eggs in another bowl, then blend them with fresh lemon juice, chopped strawberries, strawberry jam, honey, and vanilla extract until smooth.
  3. Pour the strawberry lemon filling over the warm crust and bake at 325°F for 20-25 minutes until just set.
Cooling and Serving
  1. Allow the bars to cool on a wire rack before chilling them in the refrigerator for 1-2 hours.
  2. Lift the bars out of the pan using the parchment paper, dust with powdered sugar, and cut into squares before serving chilled.

Notes

Store in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.