Strawberry Lemonade Bars

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 20

Cool Time: 1

Total Time: 1 25

Servings: bars

Calories: 341kcal

Author: Becky Hardin

These sugar cookie bars are so easy to make and so easy to eat! The perfect spring or summer dessert.

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Equipment

Ingredients

16.5 ounces refrigerated sugar cookie dough 468 grams (1 roll)
8 ounces cream cheese 227 grams, room temperature (1 brick)
10 ounces lemon curd 283 grams (1 jar)
1 lemon juiced and zested
1 quart fresh strawberries 907 grams, chopped

Garnishes (optional)

Whipped cream or Cool Whip
Fresh mint leaves

Instructions

Adjust oven rack to the middle position and preheat oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray. Set aside.
Break cookie dough apart and press it evenly in the bottom and ¾ of the way up the sides of the pan.
16.5 ounces refrigerated sugar cookie dough
Bake for 18-25 minutes, or until medium golden brown. Cool completely (about 1 hour).
While the crust cooks, place cream cheese, lemon curd, lemon juice and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes, or until smooth and creamy. Transfer to an airtight container and refrigerate until the crust has cooled completely and is ready to serve. (The cream cheese mixture will get firmer during refrigeration. If the mixture gets too firm, simply leave on the counter for 15-30 minutes to soften a little, then vigorously stir before spreading over the crust.)
8 ounces cream cheese, 10 ounces lemon curd, 1 lemon, 1 quart fresh strawberries
When ready to serve, spread the lemon cream cheese mixture evenly over the crust and top with the chopped strawberries.
Garnish with whipped cream and a fresh mint leaf, if desired.
Whipped cream, Fresh mint leaves

Notes

Do not overbake! When baking, these are done just before they look done; that is, slightly golden around the edges but not golden in the center. They finish cooking as they cool.
Lining your pan in foil or parchment paper will help you remove the cookie bars easier after they’re baked.
Garnish with a sprig of mint.
Serve with whipped cream or Cool Whip.
Keep leftovers loosely covered in the fridge. The crust will soften if kept too long - it is best eaten the day it is prepared.
The crust, lemon/cream filling and strawberries can be prepped up to 24 hours in advance.
Nutritional information does not include optional garnishes.

Storage: Store strawberry lemonade sugar cookie bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition