Description
Delightfully refreshing Strawberry Lemonade Bars featuring a buttery sugar cookie crust, topped with a smooth lemon cream cheese layer and fresh strawberries. These bars combine tart lemon curd, zesty lemon juice, and sweet strawberries for a perfect balance of flavors – ideal for summer gatherings or anytime you crave a light, fruity dessert.
Ingredients
Scale
Crust
- 16.5 ounces refrigerated sugar cookie dough (468 grams, 1 roll)
Lemon Cream Cheese Layer
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 10 ounces lemon curd (283 grams, 1 jar)
- 1 lemon (juiced and zested)
Topping
- 1 quart fresh strawberries (907 grams, chopped)
- Whipped cream or Cool Whip (for serving)
- Fresh mint leaves (for garnish)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking, then set it aside.
- Form the Crust: Break apart the refrigerated sugar cookie dough and press it evenly into the bottom of the prepared pan, extending it about three-quarters of the way up the sides to form a sturdy crust.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 18 to 25 minutes, or until it turns a medium golden brown. Once baked, allow it to cool completely on a wire rack, which will take about 1 hour.
- Make the Lemon Cream Cheese Mixture: While the crust is baking, combine the cream cheese, lemon curd, lemon juice, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is smooth and creamy. Transfer this lemon cream cheese mixture to an airtight container and refrigerate until the crust has cooled completely. Note that the mixture will firm up when chilled; if it becomes too firm, let it sit at room temperature for 15 to 30 minutes and stir vigorously before spreading.
- Assemble the Bars: Once the crust has fully cooled, spread the chilled lemon cream cheese mixture evenly over the crust using a spatula for a smooth layer.
- Add Strawberry Topping: Generously top the lemon cream cheese layer with the chopped fresh strawberries, spreading them evenly for consistent flavor in every bite.
- Serve and Garnish: Optionally, serve the bars with a dollop of whipped cream or Cool Whip and garnish with fresh mint leaves for an added burst of color and freshness. Cut into 12 bars and enjoy!
Notes
- Allow the cream cheese mixture to soften if it becomes too firm after refrigeration, ensuring it spreads easily without tearing the crust.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- You can substitute store-bought lemon curd with homemade lemon curd if preferred.
- These bars are best served chilled but allow them to come to room temperature slightly before serving for optimal texture.
- Make sure to fully cool the crust before assembling to prevent the lemon cream cheese mixture from melting.
