Lemon Bars with Shortbread Crust - These bars feature a buttery, tender shortbread base topped with a layer of bright, tangy lemon curd that is both creamy and set. The powdered sugar dusting adds a touch of sweetness and a classic finish. They strike the perfect balance between rich and refreshing, making them a beloved treat for any occasion.

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Lemon Bars with Shortbread Crust - I inherited my love for lemon bars from my grandmother, but her recipe had a soggy bottom every time. Switching to a pre-baked crust and a higher oven temp changed everything. The 55-minute total time includes cooling, but I promise the wait is worth it for that perfect set. I make these year-round, but they always taste like sunshine breaking through a cloudy day.

Dietary Notes

✓ Make-Ahead Dessert
✓ Tangy & Sweet
✓ Portable Treat
✓ Crowd-Pleasing

♥

Why You'll Love This

Buttery Crust: Melt-in-your-mouth shortbread base.
Bright Lemon Curd: Sets perfectly without being eggy.
Simple Technique: Two straightforward layers.
Perfect for Gifting: Easy to transport and share.

Lemon Bars with Shortbread Crust

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 120

🔥 Cook Time: 35min

🥨 Yield: 16

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 ¾ cups all-purpose flour
⅔ cup confectioners sugar
¾ cup cold unsalted butter
1 ½ cups granulated sugar
4 large eggs
⅔ cup fresh lemon juice
2 tbsp lemon zest
½ tsp baking powder

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✏️

All-purpose flour Flour builds the shortbread crust and thickens the lemon layer. Measure carefully so bars stay tender, not dry.
Confectioners sugar Powdered sugar makes shortbread melt-in-your-mouth and smooth. It also prevents gritty texture in the crust.
Cold unsalted butter Cold butter creates flaky, sandy shortbread texture. Keep it cold so the crust bakes crisp and buttery.
Granulated sugar Sugar sweetens the lemon filling and balances tart citrus. Do not reduce too much or filling can taste sharp.
Large eggs Eggs set the lemon curd layer and create that custardy bite. Mix just until combined to avoid bubbles.
Fresh lemon juice Fresh juice gives bright lemon flavor and better aroma than bottled. It is the main citrus keyword driver here.
Lemon zest Zest adds concentrated lemon oils for strong citrus fragrance. This is what makes bars taste truly lemony.
Baking powder A touch helps the lemon layer set with a light texture. It prevents the filling from feeling too dense.

list_alt Instructions

1

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2

Make the crust: In a food processor, pulse 1 cup flour, ⅓ cup confectioners sugar, and cold butter until crumbs form and dough holds together when pinched.
3

Press dough evenly and firmly into the bottom of the prepared pan. Bake for 18-20 minutes until just beginning to turn golden at edges.
4

While crust bakes, make the filling: Whisk together granulated sugar, remaining ¾ cup flour, and baking powder in a large bowl.
5

Whisk in the eggs, then the lemon juice and zest until the mixture is smooth and well combined.
6

When the crust is done, remove from oven and reduce temperature to 325°F. Pour the lemon filling over the hot crust.
7

Return pan to the 325°F oven and bake for 22-25 minutes, until the filling is set and no longer jiggles in the center.
8

Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set completely before cutting.
9

Use parchment overhang to lift the whole slab out of the pan. Cut into squares and dust generously with confectioners sugar.

Nutrition Facts

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Calories 220

Protein 3g

Carbs 32g

Fiber 0g

Sugar 22g

Fat 9g

Sodium 35mg

Potassium N/A

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Serving Suggestions

Serve at room temperature or chilled, cut into neat squares. Dust with powdered sugar just before serving to prevent it from dissolving into the filling. Garnish with a twist of lemon zest or a tiny edible flower. Pair with a cup of tea or coffee.

How to Store?

Store covered in the refrigerator for up to 5 days. The powdered sugar topping will dissolve over time, so re-dust slices just before serving if needed. These bars freeze well for up to 3 months. Freeze whole or pre-cut on a baking sheet before wrapping tightly. Thaw in the refrigerator overnight.

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