Lemon Champagne Bars with Strawberry Brulee Topping
Brighten up your dessert table with these luxurious Lemon Champagne Bars with Strawberry Brûlée Topping, a show-stopping treat that combines tangy, effervescent flavors with a touch of indulgence. A buttery shortbread crust serves as the perfect foundation for a luscious lemon-champagne filling, offering a crisp pop of citrus and bubbly sophistication in every bite. The pièce de résistance is the caramelized strawberry brûlée topping, where juicy, sugar-dusted strawberries are torched (or broiled) to a golden, caramelized finish, adding a fruity elegance. Perfect for special celebrations, brunches, or any occasion where a little sparkle is needed, these bars are best served chilled with a delicate dusting of powdered sugar. Bursting with flavor and texture, they’re bound to impress every guest!
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Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2.5 cups all-purpose flour
- 0.5 teaspoons sea salt
- 4 large eggs
- 0.75 cups fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 0.25 cups sparkling champagne or prosecco
- 1.5 cups strawberries, hulled and halved
- 0.25 cups brown sugar
- 2 tablespoons powdered sugar (optional, for garnish)
- 1 cooking spray or parchment paper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or line it with parchment paper for easy removal.
In a medium bowl, whisk together the melted butter, 1 cup of granulated sugar, 2 cups of flour, and sea salt to form a crumbly dough for the crust.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. Remove from oven and let it cool slightly.
While the crust cools, prepare the lemon-champagne filling. In a large bowl, whisk together the eggs, remaining 1 cup of granulated sugar, 1/2 cup of flour, lemon juice, lemon zest, and champagne until smooth.
Pour the lemon-champagne filling over the cooled crust. Bake for an additional 25-30 minutes, or until the filling is set and no longer jiggles in the center.
Let the bars cool to room temperature, then refrigerate them for at least 2 hours to firm up.
For the strawberry brulee topping, arrange the halved strawberries in a single layer on a baking sheet, cut side up. Sprinkle the brown sugar evenly over the strawberries.
Use a kitchen torch to caramelize the sugar on top of the strawberries until golden and bubbly. If you don't have a torch, place the strawberries under the broiler for 2-3 minutes, watching carefully to avoid burning.
Once the bars are chilled, slice them into 12 squares or rectangles. Top each bar with a caramelized strawberry or layer a few over the surface.
Dust with powdered sugar for garnish if desired and serve chilled.
Nutrition Facts
Calories |
4961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 716.3 g | 260% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 467.5 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 287 mg | 22% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
