Easy Lemon Shortbread Bars
Bright, zesty, and impossibly buttery, these Easy Lemon Shortbread Bars are the perfect sunshine-kissed treat for any occasion! With a melt-in-your-mouth shortbread crust and a tangy, silky lemon filling, this recipe delivers a tantalizing balance of sweetness and citrus zing. Made with freshly squeezed lemon juice and fragrant lemon zest, these bars boast an irresistible homemade flavor that’s topped off with a light dusting of powdered sugar. Ready in just an hour with simple pantry staples, these bars are as easy to make as they are to enjoy. Whether served at a picnic, potluck, or simply as an indulgent afternoon pick-me-up, these crave-worthy lemon bars are sure to delight! Perfect for dessert lovers who appreciate bright, citrus-forward desserts, they also store beautifully for make-ahead convenience.
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 2 tablespoons Lemon zest (from 2 lemons)
- 120 milliliters Lemon juice (freshly squeezed)
- 4 pieces Eggs (large)
- 200 grams Powdered sugar
- 15 grams Cornstarch
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Line a 9x13 inch (23x33 cm) baking dish with parchment paper, leaving overhang on the sides for easy removal later.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the all-purpose flour, salt, and 1 tablespoon of lemon zest (reserve 1 tablespoon for later). Mix on low speed until the dough comes together. It will be crumbly but should hold when pressed.
Press the dough evenly into the prepared baking dish to form the shortbread crust. Use the back of a spoon or your fingers to smooth it down into an even layer.
Bake the crust in the preheated oven for 18-20 minutes, or until it’s lightly golden around the edges. Set aside to cool slightly while you prepare the lemon filling.
In a medium mixing bowl, whisk together the eggs, powdered sugar, lemon juice, remaining lemon zest, and cornstarch until smooth and well combined.
Pour the lemon filling over the slightly cooled crust, spreading it evenly to cover the surface.
Return the baking dish to the oven and bake for an additional 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Remove the lemon bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars from the pan.
Dust the top liberally with powdered sugar, then use a sharp knife to cut the lemon bars into 16 squares. Clean the knife between cuts for neat edges.
Serve the lemon shortbread bars at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 531.5 g | 193% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 316.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 204 mg | 16% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 740 mg | 16% | |
*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.
