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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour the lemon filling over the pre-baked crust, spreading it evenly to cover the entire surface.
Step 7
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.
Step 8
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.
Step 9
Dust the tops of the lemon bars with powdered sugar before serving to add a festive and sweet finish.
Step 10
Store the lemon bars in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1152.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4175.1 |
| Total Fat 207.1g | 0% |
| Saturated Fat 123.0g | 0% |
| Cholesterol 1239.6mg | 0% |
| Sodium 2677.7mg | 0% |
| Total Carbohydrate 542.4g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 318.8g | |
| Protein 55.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 216.8mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 757.9mg | 0% |
Source of Calories