Tangy Lemon Shortbread Bars (Printable version)

Buttery shortbread crust topped with vibrant tangy lemon filling. A classic dessert perfect for gatherings.

# List of ingredients:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until fully combined.
05 - Pour lemon mixture over the hot crust immediately after removing from oven.
06 - Bake for 18-20 minutes until filling is just set in the center.
07 - Let cool completely in the pan. Lift out using parchment handles and slice into 16 bars. Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The buttery crust practically melts in your mouth while the bright lemon filling wakes up your taste buds in the most wonderful way
  • These bars strike that perfect balance between sweet and tangy that keeps everyone coming back for just one more square
02 -
  • Always pour the filling over the hot crust right out of the oven, this prevents a soggy bottom layer
  • The center should still have a slight jiggle when you remove it from the oven as it continues to set while cooling
03 -
  • Room temperature eggs blend into the filling more smoothly, creating that silky custard texture
  • Use a glass measuring cup to check your lemon juice, you need exactly ⅔ cup for the right balance

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