Ready for a treat that’s both tangy and sweet? These Lemon Bars with Shortbread Crust are just what you need. The buttery, crumbly shortbread perfectly complements the smooth, zesty lemon filling. If you’re looking for a dessert that’s easy to make but tastes like it came from a fancy bakery, you’ve found it!
Why You Will Love This Recipe
What makes these Lemon Bars with Shortbread Crust so special? First, the shortbread crust is incredibly simple and only requires a few ingredients. It’s buttery, tender, and provides the perfect foundation for the tart lemon filling. The lemon filling itself is bright, creamy, and bursting with citrus flavor. It’s the ideal balance of sweet and sour that will have everyone reaching for seconds. These bars are also perfect for making ahead of time, making them a great option for parties or potlucks. Plus, the bright yellow color just screams sunshine!
Ingredients
For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- ½ cup powdered sugar
- ¼ teaspoon salt
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup freshly squeezed lemon juice (from about 3-4 lemons)
- 2 tablespoons lemon zest
Step-by-Step Instructions
1. Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This step is essential for creating a tender crust.
2. Press the Crust into the Pan
Press the shortbread mixture evenly into the bottom of an ungreased 9×13 inch baking pan. You can use the bottom of a measuring cup to help flatten and even out the surface. Bake the crust for 18-20 minutes, or until it’s lightly golden brown. While the crust is baking, you can prepare the lemon filling.
3. Make the Lemon Filling
In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt. Add the eggs one at a time, whisking well after each addition. Stir in the lemon juice and lemon zest until everything is well combined and smooth.
4. Pour Filling Over Crust and Bake
Once the crust is lightly golden, remove it from the oven. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and no longer jiggles. The center might still have a slight wobble, but it will firm up as it cools.
5. Cool and Cut
Let the Lemon Bars with Shortbread Crust cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. This will make them easier to cut and prevents the filling from being too soft. Dust with powdered sugar before serving, if desired.
Serving Suggestions
These Lemon Bars with Shortbread Crust are fantastic on their own, but they also pair wonderfully with other treats. Consider serving them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert. The cool creaminess contrasts perfectly with the tart lemon flavor.
For a beautiful presentation, arrange the lemon bars on a platter and dust generously with powdered sugar. You can also garnish with fresh berries like raspberries or blueberries for a pop of color. A sprig of mint adds a touch of elegance.
These bars are ideal for all sorts of occasions, from casual family gatherings to more formal parties. They’re especially perfect for spring and summer events, bringing a bright and cheerful vibe to any spread. They also make a thoughtful homemade gift!
Storage and Reheating
To store these Lemon Bars with Shortbread Crust, place them in an airtight container in the refrigerator. They will stay fresh for up to 4 days. The cold temperature helps to maintain the texture and prevent the filling from becoming too soft.
Reheating isn’t usually necessary, as they are best served cold or at room temperature. However, if you prefer a slightly warmer bar, you can heat them in the microwave for a few seconds. Be careful not to overheat them, as the filling can become runny. They’re just as delicious straight from the fridge, offering a refreshing and zesty treat!
Key Details
- Prep Time: 20 minutes
- Cook Time: 43-50 minutes (18-20 minutes for the crust + 25-30 minutes for the filling)
- Total Time: Approximately 1 hour 10 minutes + cooling time
- Servings: 16-24 bars
- Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Pastry blender (or your fingers)
- Measuring cups and spoons
- Wire rack
Lemon Bars with Shortbread Crust
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup 1 stick unsalted butter, cold and cut into cubes
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup freshly squeezed lemon juice from about 3-4 lemons
- 2 tablespoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This step is essential for creating a tender crust.
- Press the shortbread mixture evenly into the bottom of an ungreased 9x13 inch baking pan. You can use the bottom of a measuring cup to help flatten and even out the surface. Bake the crust for 18-20 minutes, or until it's lightly golden brown. While the crust is baking, you can prepare the lemon filling.
- In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt. Add the eggs one at a time, whisking well after each addition. Stir in the lemon juice and lemon zest until everything is well combined and smooth.
- Once the crust is lightly golden, remove it from the oven. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and no longer jiggles. The center might still have a slight wobble, but it will firm up as it cools.
- Let the Lemon Bars with Shortbread Crust cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. This will make them easier to cut and prevents the filling from being too soft. Dust with powdered sugar before serving, if desired.