Zesty Lemon Bars with Buttery Shortbread Crust Recipe

My kitchen often buzzes with excitement when I whip up these delectable lemon bars with a crumbly shortbread crust.

Sweet citrus notes dance perfectly against a buttery base that melts in your mouth.

Tangy and rich flavors create a dessert that feels both elegant and comforting.

Simple ingredients come together to craft a treat guaranteed to impress anyone who takes a bite.

Fresh lemons provide a bright, zesty punch that cuts through the creamy filling.

Powdered sugar dusted on top adds a final touch of delightful sweetness.

You’ll want to savor every single crumbly, lemony moment of this incredible dessert.

Pro Tips for Buttery and Tangy Lemon Bars

• Use fresh lemons and grate only the yellow part of the peel to avoid bitter white pith, which can make your filling taste harsh.
• Let the shortbread crust cool slightly before adding the lemon filling to maintain a crisp, buttery texture and prevent soaking.
• Strain the lemon mixture through a fine-mesh sieve to remove any egg lumps, ensuring a silky, perfect filling every time.
• Chill the lemon bars completely before slicing and use a sharp, clean knife wiped between cuts for neat, clean squares.
• Store lemon bars in an airtight container in the refrigerator for up to 5 days, keeping them fresh and maintaining their delightful texture.

Variations for Lemon Bars with Shortbread Crust

• Gluten-Free Lemon Bars: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the classic tangy flavor.
• Vegan Citrus Bars: Swap eggs with silken tofu or cornstarch mixture, and use coconut oil instead of butter to create a plant-based alternative with creamy texture.
• Low-Sugar Lemon Squares: Substitute regular sugar with monk fruit sweetener or stevia, reducing overall calorie content while preserving the bright lemon taste.
• Lime Zest Variation: Swap lemon juice and zest with fresh lime juice and zest for a tropical-inspired citrus dessert that offers a slightly different tangy profile.

Serving Ideas for Lemon Bars with Shortbread Crust

• Elegant Tea Party Platter: Arrange lemon bars on a delicate china plate with fresh mint leaves and lavender sprigs for a sophisticated afternoon tea presentation.
• Picnic Perfect Treat: Pack these bars in a cute container with parchment paper between layers, ideal for outdoor summer gatherings and family picnics.
• Dessert Pairing Delight: Serve alongside a scoop of vanilla bean ice cream or pair with a chilled glass of sparkling prosecco for an elevated sweet experience.
• Breakfast Brunch Accent: Offer as a bright morning pastry alongside fresh berries and whipped cream for a delightful weekend brunch spread.

How to Store Lemon Bars with Shortbread Crust

• Store lemon bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Remove frozen bars from the freezer and let them defrost in the refrigerator overnight. Bring to room temperature before serving.
• Warm briefly in the microwave for 10-15 seconds or place in a preheated 300F oven for 5 minutes to restore a slightly crisp crust.

FAQs

• Are lemon bars difficult to make?

Not at all! This recipe is beginner-friendly and requires basic baking skills. You just need to mix ingredients, press the crust, and bake in simple steps.

• Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is best for maximum flavor, but bottled juice works in a pinch. Just ensure it’s 100% pure lemon juice without additives.

• How do I know when the lemon filling is properly set?

The filling should look slightly firm and not jiggly when you gently shake the pan. It will continue to set as it cools, so don’t overbake.

Classic Lemon Bars with Buttery Shortbread Crust

• Whip Up Crowd-Pleaser: These lemon bars deliver a perfect balance of tangy and sweet that everyone from kids to grandparents will absolutely love.
• Tackle with Ease: The recipe requires minimal baking skills, making it an excellent choice for newbie bakers wanting to impress without complex techniques.
• Perfect Party Dessert: Elegant enough for bridal showers, potlucks, and family gatherings while being simple to transport and serve in neat, portable squares.
• Customize with Charm: Easily adapt by adding extra lemon zest for more brightness or garnishing with fresh berries for a personalized touch that elevates the classic dessert.

Ingredients for Lemon Bars with Shortbread Crust

• All-Purpose Flour: The base that provides structure and texture for the shortbread crust.
• Butter: Creates a rich, tender foundation for the shortbread layer.
• Powdered Sugar: Adds sweetness and helps create a delicate, crumbly texture.
• Salt: Enhances the overall flavor of the crust.
• Vanilla: Provides a subtle, warm background flavor to the crust.

• Sugar: Sweetens the lemon filling and helps create a smooth consistency.
• Flour: Helps thicken and stabilize the lemon filling.
• Eggs: Bind the filling together and create a custard-like texture.
• Lemon Juice, Lemon Zest: Provide bright, tangy citrus flavor and aroma to the bars.

• Powdered Sugar: Used for dusting the top of the lemon bars, adding a sweet and decorative touch.

How to Prepare Lemon Bars with Shortbread Crust

Step 1: Prepare The Shortbread Foundation

Preheat your oven to a cozy 350°F.

• Softened butter
• All-purpose flour
• Powdered sugar
• Pinch of salt
• Vanilla extract (optional but recommended)

Mix these ingredients until they transform into a crumbly, irresistible dough.

Press the mixture firmly into a greased baking dish, creating an even layer that promises a crisp, golden crust.

Slide the pan into the oven and bake for 15-20 minutes until the edges turn a beautiful light golden color.

Step 2: Whip Up The Tangy Lemon Filling

• Granulated sugar
• Flour
• Fresh eggs
• Freshly squeezed lemon juice
• Bright lemon zest

Ensure the mixture is smooth and well-combined, with no lumpy surprises.

Once your crust emerges from the oven, immediately pour this zesty mixture over the hot shortbread base.

Step 3: Bake To Perfection

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

You’re looking for a filling that’s set but still has a slight jiggle when gently shaken.

Step 4: Cool And Decorate

Allow the lemon bars to cool completely at room temperature.

This patience ensures clean, beautiful cuts.

Before serving, dust the top generously with powdered sugar, creating a snow-like finish that makes these bars absolutely irresistible.

Slice into squares and watch them disappear!

Lemon Bars With Shortbread Crust Recipe

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4.7 from 35 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Homemade lemon bars with shortbread crust offer a tangy-sweet dessert perfect for summer gatherings. Buttery crust and zesty lemon filling create a delightful treat you’ll crave time and again.

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Ingredients

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Main Ingredients (Crust):

• 2 cups all-purpose flour
• 1 cup unsalted butter (room temperature)
• 1/2 cup powdered sugar
• 1/4 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract (optional)

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Instructions

1. Craft a buttery shortbread foundation by blending flour, powdered sugar, and softened butter into a cohesive mixture. Gently press the dough evenly into a prepared baking pan, ensuring a uniform base.
2. Slide the crust into a preheated 350°F oven and bake for 15-20 minutes until edges turn a delicate golden hue, creating a crisp and sturdy platform for the zesty topping.
3. While the crust bakes, whisk together eggs, granulated sugar, flour, freshly squeezed lemon juice, and vibrant lemon zest until the mixture transforms into a smooth, bright filling.
4. Immediately after removing the golden crust from the oven, pour the lemony mixture directly over the hot surface, allowing the heat to help integrate the layers.
5. Return the pan to the 350°F oven and bake for an additional 20-25 minutes, watching carefully until the filling sets with a gentle wobble and loses its liquid consistency.
6. Remove from the oven and allow the bars to cool completely at room temperature, which helps the filling firm up and makes cutting easier.
7. Once thoroughly cooled, dust the surface generously with powdered sugar, creating a soft, sweet blanket that contrasts beautifully with the tangy lemon filling.
8. Slice into precise squares, revealing the layers of buttery crust and bright, citrusy filling, ready to delight any dessert lover.

Notes

• Swap butter with coconut oil for a dairy-free version that maintains the rich, buttery texture of the shortbread crust.
• Use Meyer lemons for a sweeter, less tart filling that provides a more delicate citrus flavor compared to standard lemons.
• Chill the bars in the refrigerator for at least an hour before cutting to ensure clean, crisp edges and easier slicing.
• Line the baking dish with parchment paper for effortless removal and a picture-perfect presentation of your lemon bars.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 320
• Sugar: 5 g
• Sodium: 90 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 55 mg