Lemon Bars With Shortbread Crust Recipe

[ReeseTaki]

Hey foodies! If you love the zing of lemon, you’ve got to try these Lemon Bars with a buttery shortbread crust. They’re super easy to make and perfect for a summer treat. Plus, they look so pretty with a dusting of powdered sugar and lemon slices on top. Give them a go and let me know what you think!

Lemon Bars With Shortbread Crust Recipe

Ingredients​

For the Crust:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch (optional, replace with flour if omitting)
• ½ cup powdered sugar
• Pinch of salt
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon lemon zest (optional)

For the Filling:

• 3 large eggs, room temperature, whisked
• 1¼ cups granulated sugar
• ½ cup all-purpose flour
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• ¼ teaspoon vanilla extract (optional)
• ¼ teaspoon lemon extract (optional)

For Topping:

• Powdered sugar for dusting
• Lemon slices or additional lemon zest for garnish

Directions​

1. Preheat & Prep:
   • Preheat your oven to 350°F (175°C).
   • Grease or line an 8x8 inch baking pan with parchment paper or spray with cooking spray.
2. Make the Crust:
   • In a medium bowl, whisk together flour, powdered sugar, salt, and lemon zest.
   • Add melted butter and vanilla (if using). Stir until combined into a thick dough.
   • Press dough firmly and evenly into the prepared pan, creating a ¾-inch lip around the edges.
   • Bake for 20-25 minutes or until edges are nicely browned.
3. Prepare the Filling:
   • While the crust is baking, whisk together sugar, flour, and lemon zest in a medium bowl.
   • Add whisked eggs, lemon juice, and extracts (if using), mixing until smooth and well combined.
4. Bake the Bars:
   • Remove the crust from the oven and reduce the temperature to 325°F (165°C).
   • Optional: Poke shallow holes in the warm crust with a fork.
   • Pour the filling over the warm crust.
   • Bake for 20-22 minutes, or until the filling is barely set and edges start to brown (start checking at 18 minutes).
5. Cool & Serve:
   • Cool bars at room temperature on a wire rack, then chill in the refrigerator for 1-2 hours or overnight.
   • Once chilled, run a knife around the edges of the pan to release the bars.
   • Slice with a sharp knife and dust with powdered sugar before serving. Garnish with lemon slices or zest.

Recipe Notes​

• Food Processor Option: Mix the crust ingredients with your fingers, a pastry cutter, or pulse in a food processor if using chilled butter.
• Doubling the Recipe: Double the ingredients and use a 9x13 inch pan for more bars.
• Storage: Cover and store leftover lemon bars in the refrigerator for up to 1 week.
• Freezing: Freeze cooled bars individually wrapped in foil or plastic wrap, then place in a large freezer bag or container for up to 3 months. Thaw in the refrigerator overnight before serving and dust with powdered sugar if desired.
• Pan Size: A 9x9 inch pan will result in thinner layers, so adjust baking time accordingly.

Enjoy your tangy, sweet lemon bars!

 

[Kiriya Ubuyashiki]

These Lemon Bars with a buttery shortbread crust sound absolutely divine—thanks for sharing the recipe! Can’t wait to try them out and enjoy that zesty goodness.

 

[corbin]

Hey foodies! If you love the zing of lemon, you’ve got to try these Lemon Bars with a buttery shortbread crust. They’re super easy to make and perfect for a summer treat. Plus, they look so pretty with a dusting of powdered sugar and lemon slices on top. Give them a go and let me know what you think!

Lemon Bars With Shortbread Crust Recipe
View attachment 5078

Ingredients​

For the Crust:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch (optional, replace with flour if omitting)
• ½ cup powdered sugar
• Pinch of salt
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon lemon zest (optional)

For the Filling:

• 3 large eggs, room temperature, whisked
• 1¼ cups granulated sugar
• ½ cup all-purpose flour
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• ¼ teaspoon vanilla extract (optional)
• ¼ teaspoon lemon extract (optional)

For Topping:

• Powdered sugar for dusting
• Lemon slices or additional lemon zest for garnish

Directions​

1. Preheat & Prep:
   • Preheat your oven to 350°F (175°C).
   • Grease or line an 8x8 inch baking pan with parchment paper or spray with cooking spray.
2. Make the Crust:
   • In a medium bowl, whisk together flour, powdered sugar, salt, and lemon zest.
   • Add melted butter and vanilla (if using). Stir until combined into a thick dough.
   • Press dough firmly and evenly into the prepared pan, creating a ¾-inch lip around the edges.
   • Bake for 20-25 minutes or until edges are nicely browned.
3. Prepare the Filling:
   • While the crust is baking, whisk together sugar, flour, and lemon zest in a medium bowl.
   • Add whisked eggs, lemon juice, and extracts (if using), mixing until smooth and well combined.
4. Bake the Bars:
   • Remove the crust from the oven and reduce the temperature to 325°F (165°C).
   • Optional: Poke shallow holes in the warm crust with a fork.
   • Pour the filling over the warm crust.
   • Bake for 20-22 minutes, or until the filling is barely set and edges start to brown (start checking at 18 minutes).
5. Cool & Serve:
   • Cool bars at room temperature on a wire rack, then chill in the refrigerator for 1-2 hours or overnight.
   • Once chilled, run a knife around the edges of the pan to release the bars.
   • Slice with a sharp knife and dust with powdered sugar before serving. Garnish with lemon slices or zest.

Recipe Notes​

• Food Processor Option: Mix the crust ingredients with your fingers, a pastry cutter, or pulse in a food processor if using chilled butter.
• Doubling the Recipe: Double the ingredients and use a 9x13 inch pan for more bars.
• Storage: Cover and store leftover lemon bars in the refrigerator for up to 1 week.
• Freezing: Freeze cooled bars individually wrapped in foil or plastic wrap, then place in a large freezer bag or container for up to 3 months. Thaw in the refrigerator overnight before serving and dust with powdered sugar if desired.
• Pan Size: A 9x9 inch pan will result in thinner layers, so adjust baking time accordingly.

Enjoy your tangy, sweet lemon bars!

Lemon bars with a shortbread crust? Sounds like the perfect balance of sweet and tart. Can't wait to try these!