Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
2 Hours 53 Mins
Serves 16 (serving size: 1 square)

Guests will swoon when you send them home with these pretty treats. The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart. The lemon variation is straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

Step 3

To prepare filling, wipe processor clean with paper towels. Place berries in processor; process until smooth. Strain puree through a fine sieve over a bowl, pressing on solids; discard solids. Measure out 1/2 cup fruit puree.

Step 4

Weigh or lightly spoon 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 5 ounces flour in a large bowl. Add fruit puree, granulated sugar, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.

Step 5

Classic Tangy Lemon Bars: Omit berries. Increase lemon juice to 3/4 cup; add 2 teaspoons finely grated lemon rind to filling. Bake as directed in main recipe. Serves 16 (serving size: 1 square) CALORIES 179; FAT 6g (sat 4g, mono 3g, poly 9g); PROTEIN 3g; CARB 29g; FIBER 1g; CHOL 54mg; IRON 1mg; SODIUM 55mg; CALC 12mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Good crust; filling lacks flavor and color

April 05, 2015
Good crust recipe, but the filling leaves a lot to be desired. Texture-wise, it was nice and creamy.  However the color (tan) and flavor were lacking in the strawberry bars.  We thought it needed more strawberry and lemon, and will go back to our original recipe.


March 16, 2015
I made the strawberry version tonight and they are absolutely delicious and simple to make.  The flavor is bright and fresh and the crust exceeded my expectations.   The only disappointment is that they did not look as pretty as they do in the cover photo.  Mine were a pretty pink on the inside but the top was more of a sandy color and instead of a relatively smooth top, mine did have a few cracks.  They were easily concealed with powdered sugar though.  I topped them with strawberry slices and garnished with mint and they still looked appealing.  One other thing…if you are making these ahead of time, leave the strawberries off the top until you serve the bars because they end up making a soggy mark in the powdered sugar.  Overall, it is a good recipe.  My family loved them and I am going to make another batch tomorrow for a teacher's luncheon.

Not the best Lemon Bars

March 23, 2015
I made this recipe over the weekend as I really love lemon bars and the lemons this time of year are amazing at the store.  I must say that the crust was great on this one, but as the first reviewer mentioned, the bars do not come out the beautiful pink for the strawberry version (which is what I made as well).  Lots of air bubbles on the top and one very large crack in the middle.  So, not very pretty, and it's really the taste that counts but add on the fact that these were okay, not the best, and I'm not inclined to repeat the recipe.  A little too sweet for lemon bars and while the consistency of the custard filling is nice and gooey, the flavor isn't berry enough and certainly not lemon enough.  I think it has potential and can be better than written, but another C.L. Lemon Bar recipe (Classic Lemon Bars Recipe Makeover - with the pine nut crust) is really the epitome of a lemon bar to me, so I'd rather make those than this recipe.  Not horrible, but not pretty (for the strawberry version at least) and tastes just average; not a keeper for me.

I tried the strawberry far

March 31, 2015
I agree with the other reviewers, the color is not stellar. I'm contemplating adding a little food dye if I make again. Or maybe add a few more strawberries. I tried them out on my coworkers this morning and they all love the flavor, though I find them to be a bit too sweet. I was thinking of making them for Easter, and if I do, I plan to cut 1/3 of a cup of sugar from the recipe. I think flavorwise they're good, I would just prefer them a little more tart.

Not amazing

April 02, 2015
I was hoping using frozen fruit would make it sweeter, alas, not so much.The crust was ok, interesting, but definitely need to press it down more than "lightly", make an effort!I used a multi berry mixture, it came out a nice color. Those that enjoy just a little sweet would like this. Again for me, there are many better lemon bar recipes on CL! 

Color totally unappealing

April 09, 2015
I made all three flavors - the taste was good but the color of the strawberry & raspberry bars was totally unappealing...I would make the lemon again & I liked the crust.

Good crust - pale color

April 21, 2015
I had the same experience with some others that the crust was good but the color so pale.  My family enjoyed the flavor but they just didn't look very appealing.  

not enough flavor

May 13, 2015
Made this in the strawberry version for a family get together on Good Friday.  My Mom actually saw the cover of the magazine and asked me to make the recipe.  No one was impressed with it.  Not that it was bad, but it lacked flavor everyone said.  We ended up tossing out the leftovers.  In the magazine they also have a "classic tangy lemon bar" version of this recipe.  That one we didn't have any leftovers. 

Disappointing Color & Messy Final Product

May 19, 2015
I made the strawberry bars and was also very disappointed by pale color. The taste was good but it was lacking something.  Also, my mix kept separating when I added the eggs - any advice on how to prevent that?  Also, my crusts came out tasting good but completely stuck to the bottom of the baking dish which made this very messy when trying to cut. I used cooking spray, but again any advice on a better method or what you used? @vmpeters  @rebelfan @Ceedeelite @jmeleeS 


June 10, 2015
I made raspberry lemon version of these today and they are wondeful! I had to use more than the recommended 6 oz of rasberries to get the 1/2 c of puree once the berries were pushed through the strainer. Other than that this recipe is a keeper!