Why You’ll Love This Recipe
Lemon Bars with Shortbread Crust are the ultimate treat for anyone who loves the perfect balance of tangy and sweet. The combination of a buttery, crumbly shortbread crust with a smooth, zesty lemon filling creates an irresistible dessert. These bars are light, refreshing, and packed with flavor, making them perfect for any occasion—whether it’s a summer picnic, a holiday gathering, or an afternoon snack with tea. The richness of the shortbread and the bright citrusy kick from the lemon filling is a match made in dessert heaven, and the best part is they’re easy to make!
Ingredients
For the Shortbread Crust:
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1 1/2 cups all-purpose flour
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1/2 cup powdered sugar
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1/4 teaspoon salt
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1/2 cup unsalted butter (cold and cubed)
For the Lemon Filling:
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1 cup granulated sugar
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2 tablespoons all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3 large eggs
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1 tablespoon lemon zest
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1/2 cup fresh lemon juice (about 2-3 lemons)
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Powdered sugar for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the Shortbread Crust:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal of the bars.
In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan, creating a smooth and even crust. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly. -
Make the Lemon Filling:
While the crust is cooling, prepare the lemon filling. In a medium bowl, whisk together the granulated sugar, flour, baking powder, and salt. Add the eggs, lemon zest, and lemon juice, and whisk until the mixture is smooth and well combined. -
Assemble and Bake:
Pour the lemon filling over the slightly cooled shortbread crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the top is slightly golden. You can test if the filling is done by inserting a toothpick into the center—it should come out clean when ready. -
Cool and Serve:
Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar (optional) and cut the bars into squares. Serve chilled or at room temperature.
Servings and Timing
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Servings: 9-12 bars (depending on size)
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Prep Time: 15 minutes
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Cook Time: 35-45 minutes
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Total Time: 1 hour
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Cooling Time: 30 minutes
Variations
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Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend to make these bars gluten-free.
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Fruit twist: Add a layer of raspberry or blueberry jam on top of the crust before adding the lemon filling for a fruity twist.
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Lemon meringue bars: For an extra touch, top the lemon filling with a light meringue layer and bake until golden brown.
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Herb-infused: Add a hint of fresh herbs such as thyme or rosemary to the shortbread crust for a more sophisticated flavor.
Storage/Reheating
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Storage: Store the lemon bars in an airtight container in the refrigerator for up to 4-5 days. Make sure to separate layers of bars with parchment paper to avoid sticking.
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Freezing: These lemon bars freeze well! Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
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Reheating: These bars are best served chilled or at room temperature, so there’s no need to reheat. However, if you prefer them warm, you can briefly microwave them for 10-15 seconds.
FAQs
1. Can I make the shortbread crust ahead of time?
Yes, you can prepare the shortbread crust a day in advance and store it in the refrigerator until you’re ready to bake the lemon filling.
2. How do I prevent the lemon filling from cracking?
Avoid overbaking the lemon bars, as this can cause the filling to crack. Bake until the filling is just set, and let the bars cool slowly at room temperature.
3. Can I use bottled lemon juice?
For the best flavor, fresh lemon juice is recommended. Bottled lemon juice can be used, but it may not have the same fresh, vibrant taste.
4. Can I add more lemon zest for extra flavor?
Yes, feel free to increase the lemon zest to suit your taste. You can add up to 2 tablespoons of lemon zest if you prefer a more pronounced lemon flavor.
5. Can I make this recipe in a larger pan?
Yes, you can double the recipe and bake it in a 9×13-inch pan, but the cooking time may vary. Keep an eye on it and adjust as needed.
6. How do I know when the lemon filling is done?
The lemon filling is done when it is set in the center and slightly golden on top. You can test it with a toothpick—it should come out clean when inserted into the center of the bars.
7. Can I use margarine instead of butter for the crust?
While butter gives the best flavor and texture for the shortbread crust, you can substitute margarine if needed. The texture might be slightly different, but it will still work.
8. Can I make lemon bars with a graham cracker crust?
Yes, you can substitute the shortbread crust with a graham cracker crust for a slightly different texture. Simply press a mixture of graham cracker crumbs, butter, and sugar into the pan and bake it before adding the lemon filling.
9. Can I use a different citrus fruit for the filling?
Yes, you can substitute lemon juice with lime, orange, or grapefruit juice for a different citrus flavor. However, keep in mind that the sweetness and acidity of the fruit may affect the balance of the filling.
10. How can I prevent the crust from being too crumbly?
Ensure that the butter is cold and cubed when making the shortbread crust. This will help create the perfect crumbly texture. If it’s too crumbly after baking, you may need to add a touch more butter next time.
Conclusion
Lemon Bars with Shortbread Crust are the perfect combination of tart, sweet, and buttery goodness, making them a must-try dessert for any lemon lover. Whether you’re hosting a gathering or simply craving something light and refreshing, these bars are sure to be a hit. The rich shortbread crust complements the tangy lemon filling, creating a dessert that’s both indulgent and refreshing. With simple ingredients and easy-to-follow steps, these lemon bars are a breeze to make and even easier to enjoy!
Lemon Bars with Shortbread Crust
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 1 hour
- Yield: 9-12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Bars with Shortbread Crust are the perfect combination of tangy, refreshing lemon filling and a buttery, crumbly shortbread crust. These irresistible bars are light, sweet, and packed with flavor, making them ideal for any occasion, from summer picnics to holiday gatherings. With a simple yet elegant design, they are easy to make and even easier to enjoy. A dusting of powdered sugar finishes them off for a classic dessert everyone will love.
Ingredients
For the Shortbread Crust:
-
1 1/2 cups all-purpose flour
-
1/2 cup powdered sugar
-
1/4 teaspoon salt
-
1/2 cup unsalted butter (cold and cubed)
For the Lemon Filling:
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1 cup granulated sugar
-
2 tablespoons all-purpose flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
3 large eggs
-
1 tablespoon lemon zest
-
1/2 cup fresh lemon juice (about 2-3 lemons)
- Powdered sugar for dusting (optional)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper.
-
Make the crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until it forms a crumbly dough.
-
Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.
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Make the lemon filling: In a medium bowl, whisk together granulated sugar, flour, baking powder, and salt. Add the eggs, lemon zest, and lemon juice, and whisk until smooth.
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Pour the lemon filling over the slightly cooled crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and golden on top.
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Let the bars cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar and cut into squares. Serve chilled or at room temperature.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.Add a layer of raspberry or blueberry jam for a fruity twist.For lemon meringue bars, top the filling with a light meringue and bake until golden.If you like herbs, try adding fresh thyme or rosemary to the crust for added flavor.
