Tangy Lemon Shortbread Bars (Printable)
Buttery shortbread crust topped with bright lemon filling. A refreshing dessert perfect for any occasion.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest
→ Topping
10 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for another 18-20 minutes until filling is just set in center.
07 - Remove from oven and let cool completely in pan. Once cool, lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Tips:
01 -
- The buttery crust melts against the bright lemon filling in a way that makes people close their eyes when they take the first bite
- These bars travel beautifully to potlucks and somehow taste even better on the second day
02 -
- Pouring the filling over the hot crust is crucial, it helps seal the layers together so you do not end up with a soggy bottom
- The center might look slightly jiggly when you take it out, but it will firm up as it cools, so do not overbake
03 -
- Chill the entire pan in the freezer for 30 minutes before cutting to get the cleanest, most professional looking bars
- If your crust seems too crumbly to press into the pan, press it down with the bottom of a measuring cup for even pressure