Sunny Lemon Bars With Shortbread Crust Recipe: Sweet Magic

Sweet and zesty lemon bars dance with buttery shortbread in a dessert that captures sunshine on a plate.

Crisp pastry forms the foundation for a silky, tangy filling that makes taste buds sing.

Creamy lemon curd nestles atop a golden, crumbly base that melts delicately in your mouth.

Powdered sugar dusts these delectable squares like fresh snowfall, adding a touch of elegant sweetness.

Mediterranean citrus traditions inspire this classic treat that balances bright acidity with rich, tender crust.

Simple ingredients transform into a sophisticated dessert that impresses without complicated techniques.

You’ll fall in love with every bright, smooth bite that promises pure culinary joy.

Lemon Bars With Shortbread Crust: How to Store

• Store lemon bars in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep bars at room temperature for 1-2 days if serving soon. Place in a covered container away from direct sunlight and heat.
• Prepare the bars a day in advance and store in the refrigerator. Dust with powdered sugar just before serving to maintain the fresh, clean look.

FAQs

• What type of flour works best for the shortbread crust?

All-purpose flour is ideal for this lemon bar recipe, providing the perfect texture and structure for the delicate shortbread base. It ensures a crumbly, melt-in-your-mouth crust that complements the tangy lemon filling.

• How do I get the perfect lemon flavor?

Use fresh lemon juice and zest for the most vibrant, bright citrus taste. The combination of both juice and zest maximizes the lemon’s natural oils and provides a more intense, authentic flavor profile.

• Can I make these lemon bars ahead of time?

Yes, these lemon bars can be prepared a day in advance and stored in the refrigerator. They actually taste better after the flavors have had time to meld together, making them perfect for party prep or advance baking.

Lemon Bars With Shortbread Crust Is a Crowd Pleaser

• Craft Quick Desserts: Create delightful individual servings without turning on the oven, perfect for beating kitchen heat and saving energy.
• Personalize Toppings: Customize each jar with different fruits, chocolate, or sprinkles, making it a fun activity for kids and adults to enjoy together.
• No-Stress Preparation: Mix ingredients directly in bowls, layer in jars, and chill – minimal dishes and simple steps mean anyone can master this recipe with confidence.
• Portable Party Treat: Compact jars make these cheesecakes ideal for picnics, potlucks, and gatherings where individual servings are convenient and mess-free.

Ingredients for Lemon Bars With Shortbread Crust

• All-Purpose Flour: The base ingredient that provides structure and texture to the shortbread crust.
• Powdered Sugar: Adds sweetness and helps create a delicate, melt-in-your-mouth shortbread base.
• Butter: Brings richness and helps bind the crust ingredients together for a crumbly texture.

• Eggs: Act as a binding agent and help create a smooth, custard-like lemon filling.
• Granulated Sugar: Provides sweetness and helps balance the tartness of the lemon.
• Lemon Juice: Delivers the signature tangy flavor and bright citrus taste to the bars.
• Lemon Zest: Intensifies the lemon flavor and adds aromatic citrus notes.

• Flour, Baking Powder, Salt: Help stabilize the filling and provide subtle seasoning.
• Powdered Sugar: Used for dusting the top, adding a decorative and sweet finish to the lemon bars.

Simple Steps for Lemon Bars With Shortbread Crust

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F and give your baking dish a light coating of grease to prevent any sticky situations.

Step 2: Create the Crumbly Crust Base

• All-purpose flour
• Powdered sugar

Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse, sandy crumbs.

Step 3: Press and Bake the Shortbread Foundation

Gently press the crumbly mixture into the prepared baking dish, creating an even layer. Slide the pan into the preheated oven and bake until the edges turn a soft golden color, about 15-20 minutes.

Step 4: Whip Up the Zesty Filling

• Eggs
• Granulated sugar
• Fresh lemon juice
• Lemon zest
• All-purpose flour
• Baking powder
• Salt

Blend until the mixture is smooth and well combined.

Step 5: Layer the Lemony Goodness

Once the crust has finished its initial bake, carefully pour the vibrant lemon mixture over the golden shortbread base.

Step 6: Bake to Perfection

Return the pan to the oven and bake until the filling sets and looks slightly firm, typically 20-25 minutes.

Step 7: Cool and Decorate

Allow the lemon bars to cool completely.

Dust the top with a delicate sprinkle of powdered sugar, then slice into delightful squares ready to enjoy.

Tips for Lemon Bars With Shortbread Crust Success

• Zest fresh lemons for an intense, bright citrus flavor that elevates the entire dessert.
• Ensure butter is cold when making the shortbread crust to achieve a perfectly crumbly and flaky texture.
• Line the baking pan with parchment paper for easy removal and clean cutting of lemon bars.
• Use room temperature eggs to help create a smooth, uniform lemon filling without lumps.
• Allow bars to cool completely before cutting to get clean, sharp edges and prevent crumbling.

Twist Lemon Bars With Shortbread Crust with Ease

• Lavender Lemon Bars: Infuse the lemon filling with dried lavender flowers for a floral, aromatic twist.
• Coconut Lemon Bars: Add shredded coconut to the shortbread crust and sprinkle toasted coconut flakes on top.
• Blueberry Lemon Bars: Swirl fresh blueberry compote into the lemon filling before baking for a fruity variation.
• Lime Zest Swap: Replace lemon juice and zest with lime for a tangy, tropical flavor profile.

Show Off Lemon Bars With Shortbread Crust at Brunch

• Summer Picnic Delight: Pack these tangy lemon bars in a cute container for a refreshing outdoor dessert. They travel perfectly and brighten up any picnic spread.
• Afternoon Tea Companion: Serve these delicate squares alongside Earl Grey tea for an elegant mid-afternoon treat. The zesty lemon complements the smooth tea beautifully.
• Dessert Buffet Star: Arrange lemon bars on a beautiful platter with other bite-sized sweets. Their bright color and clean cut make them a stunning centerpiece that guests will adore.
• Breakfast Brunch Accent: Pair these bars with fresh berries and whipped cream for a delightful morning dessert. The citrusy flavor provides a light, sweet wake-up call.

Lemon Bars With Shortbread Crust Recipe

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4.6 from 40 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Zesty lemon bars with shortbread crust showcase citrusy perfection from Southern California kitchens. Silky custard filling nestles atop buttery crumbled base, inviting sweet-tart lovers to savor each delightful bite.

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Ingredients

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• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks/226 g) unsalted butter, cold and cubed
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice
• 2 tbsps lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Prepare the oven at 350F and coat a baking dish with a thin layer of grease to prevent sticking.
2. Combine flour and powdered sugar in a mixing bowl, then incorporate cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Firmly press the crumbly mixture into the prepared pan, creating an even, compact shortbread base. Bake for 15-20 minutes until the edges turn a delicate golden hue.
4. While the crust bakes, create the lemon filling by whisking together eggs, granulated sugar, freshly squeezed lemon juice, zesty lemon zest, flour, baking powder, and a pinch of salt until smooth and well-integrated.
5. Once the shortbread crust emerges from the oven, immediately pour the vibrant lemon mixture over the hot surface, ensuring complete and even coverage.
6. Return the pan to the oven and bake for an additional 20-25 minutes, or until the lemon filling sets and appears slightly firm with a gentle jiggle in the center.
7. Remove from the oven and allow the bars to cool completely at room temperature, which helps the filling stabilize and makes cutting easier.
8. Once cooled, dust the surface generously with powdered sugar and slice into neat, uniform squares for serving.

Notes

• Prep the baking dish carefully to prevent sticking, using parchment paper with overhanging edges for easy removal.
• Ensure butter is cold when mixing the shortbread crust for the perfect crumbly texture that creates a crisp, melt-in-your-mouth base.
• Zest lemons before juicing to maximize flavor intensity and get the most aromatic citrus notes in your filling.
• For a gluten-free version, swap regular flour with almond flour or a gluten-free blend in both the crust and filling to accommodate dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 200 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg