Beyond Lemon Squares: How to Make Fruit Squares Using Blueberries, Raspberries and Strawberries

Beyond Lemon Squares: How to Make Fruit Squares Using Blueberries, Raspberries and Strawberries

Pictured Recipe: Strawberry-Rhubarb Squares

Get step-by-step instructions for how to make lemon squares and different berry flavors of fruit bars and fruit squares. Plus, get a healthy lemon square recipe and fruit square recipes.

We love lemon squares, so for spring we set out to make lighter, healthier ones. Then we got inspired! Why stop at lemon? See our quick recipe for healthier lemon squares below, then see three more fruit-square variations made with fresh (or frozen!) blueberries, raspberries or strawberries and rhubarb.

Stacy Fraser, Test Kitchen Manager


Make The Crust

Step 1. Make The Crust

1 cup white whole-wheat flour or all-purpose flour
1/3 cup confectioners’ sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons butter, softened

Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.

To prepare crust: Combine flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.


Make The Flavoring

Step 2. Make The Flavoring

Blueberry:
3 cups blueberries
Strawberry Rhubarb:
2 cups chopped strawberries
2 cups chopped rhubarb
Raspberry
3 cups raspberries
1/3 cup water
2 tablespoons lemon or lime juice

Combine fruit of your choice (fresh or frozen, not thawed) and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon (or lime) juice.


Make The Filling

Step 3. Make The Filling

1/3 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs

Whisk granulated sugar, cornstarch, and salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture from Step 2. Pour the filling over the crust.


Bake, Cool & Serve

Pictured Recipe: Strawberry-Rhubarb Squares

Step 4. Bake, Cool & Serve

Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)

Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh fruit and dust with confectioners’ sugar, if desired, just before serving.


Lemon Squares

Pictured Recipe: Lemon Squares

Lemon Squares

Lemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square.


Blueberry Squares

Pictured Recipe: Blueberry Squares

Blueberry Squares

We developed this healthy blueberry squares recipe using juice from fresh blueberries in the filling. We slashed the butter in the shortbread crust for these blueberry bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.


Strawberry-Rhubarb Squares

Pictured Recipe: Strawberry-Rhubarb Squares

Strawberry-Rhubarb Squares

We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.


Raspberry Squares

Pictured Recipe: Raspberry Squares

Raspberry Squares

We developed this healthy raspberry squares recipe using the juice of fresh raspberries in the filling. We slashed the butter in the shortbread crust for these raspberry bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.