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Lemon Bars with Buttery Shortbread Crust

There is nothing quite like a classic Lemon Bar. This recipe is tangy, not too sweet, and taste absolutely delicious. This version features my favorite shortbread base, that is thick, buttery and stays perfectly crisp underneath a generous layer of tangy lemon filling. The secret is all in the fresh lemon juice and few simple steps that ensure your bars comes out perfectly, and you get those professional-looking slices. It’s a simple, bright and sunshine-filled recipe that I know will become a staple in your kitchen just like it is in mine.
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Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Course Dessert
Cuisine American
Servings 9 slices

Equipment

Ingredients
 
 

SHORTBREAD BASE

  • 85 g powdered sugar
  • 170 g butter room temperature
  • 1 tablespoon lemon zest about 1 large lemon
  • 210 g all-purpose flour
  • ½ teaspoon salt

LEMON FILLING

  • 300 g granulated sugar
  • 30 g all-purpose flour
  • 4 large eggs room temperature
  • 160 g fresh lemon juice about 2-3 lemons

Instructions
 

SHORTBREAD CRUST

  • Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20x20 cm /8x8 inch square pan with parchment paper.
  • Start creaming together the butter, powdered sugar and lemon zest. Mix it on high speed for about 2 minutes. Then add the all-purpose flour and salt and mix it until it just forms a crumbly structure.
    85 g powdered sugar, 170 g butter, 1 tablespoon lemon zest, 210 g all-purpose flour, ½ teaspoon salt
  • Add the dough to the prepared baking pan and gently press it down into an even layer. (TIP: Use a piece of baking paper to press down the dough as it can be a bit sticky. See video below).
  • Bake for about 22-24 minutes or until the edges are golden-brown. While it bakes make the filling.

LEMON FILLING

  • Start by mixing together the granulated sugar and all-purpose flour until combined.
    300 g granulated sugar, 30 g all-purpose flour
  • Then add the eggs and mix it together. Lastly add the lemon juice and mix until combined.
    160 g fresh lemon juice, 4 large eggs
  • As soon as the shortbread crust is ready, take it out and pour the filling through as sift, onto the hot crust. Bake for 20-22 minutes or until the filling has set and it only has a slight wiggle in the center.
  • Let it cool down for 1 hour at room temperature and then refrigerate it for 3-4 hours or overnight.
  • When ready to serve, gently lift out the lemon bars, using the excess parchment paper and place it on a cutting board. To cut clean slices, dip a sharp knife in hot water, whip it dry and cut a slice. Repeat this with every cut. Right before serving, dust the bars with powdered sugar.

Video

Nutrition

Carbohydrates: 64gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 113mgSodium: 280mgPotassium: 80mgFiber: 1gSugar: 43gVitamin A: 579IUVitamin C: 8mgCalcium: 22mgIron: 2mg
Keyword lemon, shortbread
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