Golden Lemon Bars With Shortbread Crust Recipe: Tangy Sunshine Joy

Zesty and bright, these lemon bars with shortbread crust deliver a tangy punch of sunshine on a plate.

Sweet crumbles of buttery shortbread form a delicate base for the silky, vibrant lemon filling.

Each bite promises a perfect balance between rich, melt-in-your-mouth crust and sharp citrus notes.

The contrast of textures creates a dessert that dances between creamy and crisp.

Perfectly balanced and elegantly simple, these bars showcase how a few quality ingredients can transform a classic treat.

Dust with powdered sugar and watch as your guests eagerly reach for seconds of this irresistible dessert.

Zesty Lemon Bars Meet Buttery Shortbread

• Whip Up Quickly: Minimal ingredients and straightforward steps make this recipe perfect for beginner bakers who want delicious results without complex techniques.
• Create Crowd-Pleasing Dessert: These lemon bars offer a perfect balance of tangy and sweet flavors that appeal to both kids and adults, making them ideal for gatherings, potlucks, or family dessert.
• Versatile Treat for Any Occasion: Whether you’re hosting a brunch, celebrating a special event, or craving a zesty afternoon snack, these lemon bars fit seamlessly into multiple settings with their bright, refreshing taste.
• Easy Pantry-Friendly Recipe: Most ingredients are likely already in your kitchen, eliminating the need for special shopping trips and allowing spontaneous baking whenever the craving strikes.

Ingredients for Lemon Bars with Shortbread Crust

• Flour: The base for creating a crumbly, delicate shortbread foundation.
• Powdered Sugar: Adds sweetness and helps create a tender crust texture.
• Butter: Provides rich flavor and helps bind the crust ingredients together.

• Eggs: Serve as the primary binding agent for the lemon filling.
• Granulated Sugar: Brings sweetness to balance the tart lemon flavor.
• Flour: Helps thicken and stabilize the lemon filling.
• Lemon Juice: Delivers the signature tangy and bright citrus flavor.
• Lemon Zest: Intensifies the lemon flavor with its concentrated citrus oils.

• Powdered Sugar: Creates a delicate, sweet dusting on top of the cooled lemon bars.

How to Create Lemon Bars with a Crisp Base

Step 1: Prepare Baking Station

Set your oven to 350°F.

Grab an 8×8-inch baking dish and line it with parchment paper, making sure to grease the sides for easy removal.

Step 2: Create Crumbly Shortbread Crust

Gather your dry ingredients and butter.

• Flour
• Powdered sugar
• Cold butter (cubed)

Use a pastry cutter to blend ingredients until they resemble coarse crumbs.

Don’t overmix.

Step 3: Press and Pre-Bake Crust

Gently press the crumbly mixture into the bottom of the prepared pan.

Create an even layer using your fingertips.

Slide into the preheated oven and bake for 15-18 minutes until edges turn golden brown.

Step 4: Whip Up Tangy Lemon Filling

• Eggs
• Granulated sugar
• Flour
• Fresh lemon juice
• Lemon zest

Blend until completely combined and silky.

Step 5: Layer Lemon Filling

Once the crust looks perfectly golden, carefully pour the lemon mixture over the hot shortbread base.

Spread evenly across the surface.

Step 6: Final Bake

Return the pan to the oven and bake for 20-25 minutes.

The filling should look set but still have a slight jiggle in the center.

Step 7: Cool and Serve

Allow the bars to cool completely at room temperature.

Dust generously with powdered sugar.

Slice into squares and serve.

Tips for Tangy Lemon Shortbread Bars

• Use cold, cubed butter for a flakier, more tender shortbread crust that crumbles perfectly.
• Grate lemon zest first, then squeeze juice to maximize flavor and ensure you don’t waste any citrus.
• Create easy removal by extending parchment paper slightly over the pan edges for clean, smooth cutting.
• Allow eggs to sit out for 30 minutes before mixing to help them blend more evenly into the lemon filling.
• Use a fine-mesh sieve for an even, light coating of powdered sugar that looks professionally elegant.

Shortbread Bar Variations to Explore

• Gluten-Free Citrus Bars: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Vegan Lemon Squares: Substitute butter with coconut oil and eggs with flax eggs, using plant-based ingredients for a dairy-free option.
• Orange Sunshine Bars: Swap lemon juice and zest with fresh orange juice and zest for a tangy, different citrus flavor profile.
• Lavender Lemon Bars: Add dried culinary lavender to the crust or filling for an elegant, aromatic Mediterranean-inspired variation.

Best Ways to Present Lemon Bars

• Sweet Tea Party Companion: Pair these zesty lemon bars with a refreshing glass of cold sweet tea for a classic Southern dessert experience.
• Picnic Perfect Treat: Pack these bars in a portable container for outdoor gatherings, making them an ideal dessert for summer picnics and family reunions.
• Elegant Dessert Plating: Garnish each lemon bar slice with a small mint leaf or a thin lemon curl to elevate the presentation and add a touch of sophistication to your dessert plate.
• Weekend Brunch Star: Serve these tangy bars alongside fresh berries and whipped cream as a delightful finale to a leisurely weekend brunch with friends.

Keeping Lemon Shortbread Bars at Peak Flavor

• Store lemon bars in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or parchment paper to prevent sticking and maintain freshness.
• 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 2 hours maximum. After that, refrigerate to prevent spoilage and maintain texture.
• Warm briefly in the microwave for 10-15 seconds or let sit at room temperature for 15 minutes before serving to soften the crust and filling.

FAQs

• How do I get a perfectly smooth shortbread crust?

Use cold butter and a pastry cutter to blend the ingredients until they resemble coarse crumbs. Press the mixture firmly and evenly into the pan to create a compact base that won’t crumble when cutting.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled juice works in a pinch but may lack the vibrant citrus taste and natural zestiness of freshly squeezed lemons.

• Why did my lemon filling turn out runny?

Ensure you bake the bars until the filling is completely set and slightly jiggly in the center. Using the correct amount of flour and eggs helps stabilize the filling and prevent a watery texture.

Lemon Bars With Shortbread Crust Recipe

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4.6 from 11 reviews

• Total Time: 55 minutes
• Yield: 16 1x

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Description

Zesty lemon bars with buttery shortbread crust dance between tangy and sweet, promising pure dessert bliss. Silky smooth citrus filling nestles atop a golden, crumbly base that melts deliciously on your palate.

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Ingredients

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Lemon Bars With Shortbread Crust Ingredients

Shortbread Crust:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Lemon Filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup fresh lemon juice
• 2 lemons zest
• 1/4 teaspoon salt

Garnish:

• Powdered sugar (for dusting)

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Instructions

1. Prepare the oven at 350°F and line an 8×8-inch baking dish with parchment paper, ensuring complete coverage.
2. Combine flour, powdered sugar, and chilled butter in a mixing bowl, using a pastry cutter to create a crumbly, uniform texture.
3. Firmly press the mixture into the bottom of the prepared pan, creating an even, compact shortbread base.
4. Bake the crust for 15-18 minutes until the edges turn a delicate golden hue, signaling a perfectly crisp foundation.
5. While the crust bakes, whisk eggs, granulated sugar, flour, freshly squeezed lemon juice, and vibrant lemon zest until achieving a silky, smooth consistency.
6. Once the crust emerges from the oven, immediately pour the bright, tangy lemon filling over the hot surface.
7. Return the pan to the oven, baking for an additional 20-25 minutes until the filling sets with a gentle, wobble-free center.
8. Allow the lemon bars to cool completely at room temperature, ensuring a clean, precise cut.
9. Finish by dusting the surface with a delicate veil of powdered sugar, creating an elegant, snow-like appearance before slicing into perfect squares.

Notes

• Ensure butter is cold and cubed for the perfect crumbly shortbread texture that melts in your mouth.
• Use fresh lemon juice and zest for a bright, tangy flavor that elevates the entire dessert.
• Line the baking pan with parchment paper for easy removal and clean slicing of the bars.
• For a gluten-free version, swap regular flour with almond flour or a gluten-free all-purpose blend to accommodate dietary restrictions.

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

Nutrition

• Serving Size: 16
• Calories: 202 kcal
• Sugar: 17 g
• Sodium: 55 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 0.3 g
• Protein: 2.5 g
• Cholesterol: 70 mg