Print

Lemon Bars with Shortbread Crust

Lemon Bars with Shortbread Crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These lemon bars feature a buttery shortbread crust topped with a tangy, sweet lemon filling. They are a perfect balance of rich and refreshing, ideal for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  2. For the shortbread crust: In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually add 2 cups of all-purpose flour and salt, mixing until a crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared baking pan. Bake for 18-20 minutes, or until lightly golden brown.
  4. While the crust is baking, prepare the lemon filling: In a separate bowl, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, and baking powder until well combined.
  5. Stir in the fresh lemon juice and lemon zest until smooth.
  6. Pour the lemon filling over the hot, pre-baked shortbread crust.
  7. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden. The center may still be slightly jiggly.
  8. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is important for the filling to fully set.
  9. Once cooled, lift the bars out of the pan using the parchment paper overhang. Dust generously with powdered sugar before cutting into squares.

Notes

  • For extra tang, you can increase the lemon juice by a tablespoon or two.
  • Make sure the bars are completely cool before cutting to ensure clean slices.
  • Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days.
  • You can freeze lemon bars for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Find it online: https://kitchenpivot.com/lemon-bars-with-shortbread-crust/