Strawberry lemonade bars

A fabulous, delicate treat and a great end to any meal

Recipe provided by Charlie Fabre


For the crust

  • 280g organic butter
  • 110g golden caster sugar
  • 240g flour
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 800g strawberry
  • 168g golden caster sugar
  • 4 lemons, juice only
  • 3 egg whites
  • 1 egg
  • 84g flour
  • Pinch of salt


  1. Preheat oven to 170°C. 
  2. Line a square baking pan with parchment paper so you can easily lift the bars out once they’ve cooled. 
  3. To make the crust cream the butter and sugar together with an electric mixer, then add in vanilla. 
  4. Add flour until just incorporated. 
  5. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. 
  6. Bake for 20 - 25 mins until slightly golden brown. 
  7. To make the filling put the strawberries in a blender to juice them and transfer to a big bowl. 
  8. Add sugar, egg whites, egg, lemon juice, flour, and salt to the bowl and stir to combine. 
  9. Pour the mixture into the crust (don’t worry, it’s a very loose mixture, it will thicken) and bake for 25 – 30 mins.
  10. Let cool to room temperature and then place in the refrigerator for 4 hours. 

You can place them in the freezer if you need them sooner but refrigerator is best.