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Lemon Bars with Shortbread Crust Recipe

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3.9 from 41 reviews

These classic Lemon Bars feature a buttery shortbread crust topped with a tangy, creamy lemon filling. Perfectly balanced between sweet and tart, they are a refreshing dessert ideal for any occasion. The crust is crisp and sturdy, while the lemon layer is luscious and smooth, chilled to perfection before serving.

  • Total Time: 4 hours 5 minutes
  • Yield: 20 servings

Ingredients

Shortbread Crust

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for garnish
  • 1/2 teaspoon salt

Lemon Filling

  • 1 tablespoon lemon zest
  • 2/3 cup lemon juice (about 4-5 lemons)
  • 4 large eggs
  • 2 cups granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Fully line a 9×13 inch glass or ceramic baking dish with parchment paper to ensure easy removal of the bars later.
  2. Make the Shortbread Crust: In a mixing bowl, combine the all-purpose flour, softened unsalted butter, 1/2 cup powdered sugar, and salt. Use an electric mixer to blend until a thick dough forms. Press the dough evenly into the bottom of the prepared baking pan, making sure to cover the entire base, even if the dough seems initially insufficient.
  3. Bake the Crust: Place the crust in the preheated oven and bake for 20-23 minutes. Bake until it is slightly golden and firm, taking care to ensure the center is fully cooked and not doughy.
  4. Prepare Lemon Zest and Juice: While the crust bakes, zest the lemons and then juice them, ensuring you remove any seeds. Measure about 2/3 cup of juice by squeezing approximately 4-5 lemons, then strain to avoid pulp and seeds.
  5. Make the Lemon Filling: In a clean bowl, use an electric mixer to combine the eggs, granulated sugar, lemon zest, and lemon juice. Mix thoroughly until the sugar dissolves and the mixture is smooth.
  6. Pour Filling over Hot Crust: When the crust is done baking, remove it from the oven and immediately pour the lemon filling over the hot crust. Smooth the surface with a spatula if needed.
  7. Bake Lemon Bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the lemon filling is set. To test, gently shake the pan side to side; the center should not be liquidy. The top of the filling will develop a slight crust and the edges will caramelize lightly.
  8. Cool Completely: Remove from the oven and allow the bars to cool in the pan at room temperature for at least one hour. Then refrigerate for at least 2 hours or preferably overnight for best texture and flavor.
  9. Cut and Serve: Using the parchment paper, lift the bars out onto a cutting board. Trim the edges with a sharp knife for a clean look. Slice into approximately 2 1/2 inch squares. Generously dust the tops with powdered sugar using a fine mesh sieve for even coverage. Serve chilled for a refreshing treat.

Notes

  • Ensure the crust is baked thoroughly and is firm to support the lemon filling without becoming soggy.
  • Remove all seeds from the lemon juice to avoid bitterness and unpleasant texture.
  • For easy slicing, chill the bars overnight to help the lemon filling set firmly.
  • Using parchment paper prevents the bars from sticking and facilitates easy removal from the pan.
  • These lemon bars are best served cold but can be brought to room temperature if preferred.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-bars-with-shortbread-crust-recipe/