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!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Let the bars cool to room temperature, then refrigerate them for at least 2 hours to firm up.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Dust with powdered sugar for garnish if desired and serve chilled.

Nutrition Facts

Serving size	(1659.7g)

Amount per serving	% Daily Value*
Calories	4961.1

Total Fat 216.3g	0%
Saturated Fat 128.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1260.7mg	0%
Sodium 1480.6mg	0%
Total Carbohydrate 716.3g	0%
Dietary Fiber 13.8g	0%
Total Sugars 467.5g
Protein 59.3g	0%

Vitamin D 160IU	0%
Calcium 287.2mg	0%
Iron 19.4mg	0%
Potassium 1277.8mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 4.7%

Carbs: 56.7%