Tangy Surprise Shortbread
Discover the perfect balance of buttery richness and citrusy zing with this irresistible Tangy Surprise Shortbread recipe! These tender, melt-in-your-mouth bars feature a delicate shortbread crust infused with a hint of lemon zest, topped with a luscious homemade lemon filling, and finished with a crisp, crumbly topping for the ultimate texture trifecta. Enhanced by a splash of vanilla and a touch of kosher salt, every bite delivers a harmonious blend of sweet, tangy, and savory flavors. With a simple yet elegant preparation, this recipe is ideal for afternoon tea, potlucks, or dessert tables. Serve these delightful lemon shortbread bars as a refreshing treat and watch them disappear!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 240 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons lemon zest
- 60 milliliters lemon juice
- 50 grams powdered sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 160°C (325°F) and line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easier removal.
In a medium mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the lemon zest and mix until evenly incorporated.
In a separate bowl, sift together the all-purpose flour, cornstarch, and kosher salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined and the dough comes together.
Transfer half of the dough evenly into the prepared baking pan, pressing it down firmly to form an even layer. Reserve the remaining half of the dough in the refrigerator.
Bake the base layer in the preheated oven for 15-18 minutes, or until lightly golden on the edges. Remove and allow to cool while you prepare the filling.
In a small saucepan over medium-low heat, whisk together the yolks, lemon juice, powdered sugar, and vanilla extract. Cook while whisking constantly until the mixture thickens slightly, about 3-4 minutes.
Spread the lemon mixture evenly over the baked shortbread base.
Crumble the reserved dough over the top of the lemon layer, creating a crumbly topping.
Return the baking pan to the oven and bake for an additional 20-22 minutes, or until the topping is lightly golden.
Remove from the oven and let cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the shortbread out of the pan. Cut into 16 squares and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 23 mg | 0% | |
*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.
