Lemon Strawberry Crumb Bars

Ingredients:

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) butter, very cold and cubed
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 large egg yolk1
  • 1 teaspoon pure vanilla extract
  • 4 cups (650g) chopped strawberries2
  • 1/3 cup (67g) granulated sugar
  • zest from 1 lemon
  • 1 and 1/2 Tablespoons cornstarch

Lemon Glaze

  • 1 cup (120g) confectioners' sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 9x13 inch pan pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan as a whole. This makes cutting easier.
  2. Whisk the flour, baking powder, and salt together. Add the butter and cut in with a pastry cutter or pulse in a food processor until pea-sized crumbs form. See photo above for a visual.
  3. Whisk the brown sugar, egg, egg yolk, and vanilla together. Pour into the flour/butter mixture and mix it all together by hand. I find using a spoon or rubber spatula to take much longer. Your hands are quicker and more effective! Press 2/3 of this mixture into the bottom of the prepared pan. Make sure it is very tight and compact.
  4. Mix the strawberries, granulated sugar, lemon zest, and cornstarch together until combined. Spoon evenly over crust. Crumble the remaining butter/flour mixture on top and gently press down so it's snug on the strawberry layer.
  5. Bake for 42-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides. Remove from the oven and place the pan on a wire rack. Allow to cool completely. I stick mine in the refrigerator to speed up the cooling process.
  6. Whisk the glaze ingredients together and drizzle on top (or you can drizzle on individual squares). Lift the cooled bars out using the overhang on the sides. Cut into squares.
  7. Leftovers keep well in the refrigerator for up to 5 days.

Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. You'll need 1 whole egg + an extra egg yolk.
  2. This is about 1 and 1/2 - 2 lbs whole strawberries.

Smaller batch: If a 9x13 pan is too much, you can easily halve the recipe in a 9x9 pan. And, if you do that, just use 1 egg instead of 1 egg + egg yolk. Bake at 350°F (177°C) for 35-37 minutes or until the top is lightly browned and the filling is bubbling on the sides.

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