Shortbread Lemon Bars
Bright, zesty, and irresistibly buttery, these Shortbread Lemon Bars combine the rich crumbly texture of a classic shortbread crust with a tangy, citrus-infused lemon filling for the ultimate dessert experience. Perfectly balanced between sweet and tart, these luscious bars feature a melt-in-your-mouth base made with softened butter and just the right touch of sweetness, topped with a smooth lemon layer bursting with fresh lemon juice and zest. Finished with a dusting of powdered sugar, these bars are visually stunning and incredibly easy to slice and serve, making them ideal for parties, potlucks, or a special treat at home. With a simple prep time of just 20 minutes and a total bake time of 40 minutes, these lemon bars promise both elegance and efficiency, delivering a flavor-packed treat that will brighten any occasion.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon salt
- 4 pieces large eggs
- 200 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 120 milliliters lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat your oven to 175°C (350°F). Prepare a 9x13-inch baking dish by lining it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy. Gradually mix in the flour until a crumbly dough forms.
Press the dough evenly into the prepared baking dish, forming a smooth, even layer. Use your fingers or the back of a spoon to ensure the crust is compacted.
Bake the crust in the preheated oven for 15-18 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
For the filling, whisk together the eggs, granulated sugar, flour, lemon juice, and lemon zest in a medium-sized mixing bowl until fully combined and smooth.
Pour the lemon filling over the pre-baked crust, spreading it evenly to cover the entire surface.
Bake the lemon bars for an additional 20-25 minutes, or until the filling is set and the edges are slightly golden. Remove from the oven and let the bars cool completely in the pan.
Once cooled, use the parchment paper overhang to carefully lift the bars out of the pan. Place them on a cutting board and use a sharp knife to slice into 12 evenly-sized squares or rectangles.
Dust the tops of the lemon bars with powdered sugar before serving to add a festive and sweet finish.
Store the lemon bars in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 59 mg | 1% | |
*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.
