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:

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)

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Instructions

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.
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.
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.
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.