Simply the best dessert!
These are one of my very favorite treats to make! Melt in your mouth, strawberry lemon sweet tart! Pretty in Pink frosting is made with an easy strawberry puree. Perfect for early spring or a valentine treat!
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Strawberry Blondie Lemon Tarts
Description
Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
GLAZE
- 1 cup powdered sugar, sifted, measure out your sugar before sifting.
- 1 Tbsp strawberry puree, you’ll need about 2 large strawberries, instructions below.
- lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
Preheat Oven to 350 degrees.
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Cream the butter and sugar until fluffy. Beat in the egg.
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When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.
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Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
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Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
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Bake for 25-30 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
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Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
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Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes
You can make these in a 9×9 square pan, however to make the individual tarts I use a jumbo muffin pan, this recipe will make 6 of these. See link for the pan I use!