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Lemon Bars with Shortbread Cookie Crust

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 3 hours
  • Yield: 9-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Lemon Bars with Shortbread Cookie Crust are a perfect combination of tangy lemon filling and buttery, melt-in-your-mouth shortbread crust. The slightly crumbly crust pairs beautifully with the smooth, tart lemon filling, creating a balanced and indulgent dessert. Whether you’re serving them at a gathering, enjoying a treat with your afternoon tea, or preparing them for a special occasion, these lemon bars are sure to be a hit!

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 tsp lemon zest (from 1 lemon)
  • ½ cup fresh lemon juice (about 2 lemons)
  • Powdered sugar, for dusting

Instructions

  1. Make the Shortbread Crust: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the softened butter and mix until the dough comes together. Press the shortbread dough evenly into the bottom of the prepared pan to form a solid layer. Bake for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
  2. Make the Lemon Filling: In a medium bowl, whisk together the eggs and granulated sugar until smooth. Add the flour, lemon zest, and fresh lemon juice, and whisk until combined.
  3. Assemble and Bake: Pour the lemon filling over the slightly cooled shortbread crust. Bake for 20-25 minutes, or until the filling is set and no longer jiggly in the center. The top should be lightly golden. Allow the lemon bars to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours (or overnight) to fully set.
  4. Finish and Serve: Before serving, dust the top of the lemon bars with powdered sugar. Cut into squares and enjoy!

Notes

Variations: Add meringue topping or fresh berries for a twist. You can also add ginger to the crust for a spiced kick.Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.Vegan Version: Use a flax egg, dairy-free butter, and a gluten-free flour blend for a vegan and gluten-free option.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230
  • Sugar: 22g
  • Sodium: 85mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://lisarecipe.com/lemon-bars-with-shortbread-cookie-crust/