Lemon Bars with Shortbread Crust Recipe

If you love the sweet tang of citrus combined with the buttery goodness of shortbread, lemon bars with shortbread crust are a must-try! These classic treats feature a rich, buttery crust that crumbles in your mouth, paired with a smooth, tangy lemon filling that’s just the right balance of sweet and sour. Perfect for family gatherings, picnics, or an indulgent afternoon snack, these lemon bars are sure to brighten up any dessert table. Let’s get started with the complete recipe and tips to make the perfect batch.

What Are Lemon Bars with Shortbread Crust?

Lemon bars with shortbread crust are a traditional dessert featuring two main components: a buttery shortbread crust and a zesty lemon curd filling. The combination of the crumbly, melt-in-your-mouth crust and the refreshing lemony topping makes for a heavenly dessert that’s both rich and refreshing. These bars are easy to make and versatile—whether you want a quick sweet fix or an elegant dessert to serve at a gathering, lemon bars are always a crowd-pleaser.

Ingredients List for Lemon Bars with Shortbread Crust

Before we dive into the recipe, here’s what you’ll need to make these delicious lemon bars:

For the Shortbread Crust:

• 1 cup unsalted butter, softened: The base of the crust, giving it a rich, buttery flavor.
• 2 cups all-purpose flour: Adds structure and makes the crust tender and crumbly.
• ½ cup powdered sugar: Sweetens the crust while keeping it light and delicate.
• ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.

For the Lemon Filling:

• 1 ½ cups granulated sugar: Sweetens the filling and balances the tartness of the lemon.
• 3 large eggs: Gives the lemon filling a creamy, custard-like texture.
• ⅓ cup all-purpose flour: Helps thicken the lemon curd for a firm, sliceable filling.
• ¼ cup fresh lemon juice (from about 2-3 lemons): The star of the filling—provides that tangy, citrus flavor.
• Zest of 2 lemons: Adds extra lemony brightness to the filling.

Optional Garnishes:

• Powdered sugar, for dusting: A light dusting of powdered sugar adds sweetness and a beautiful finish.
• Lemon slices or zest curls: For an elegant garnish when serving.

Substitutions and Variations

Lemon bars with shortbread crust are adaptable to different tastes and dietary needs. Here are some variations and substitutions you can try:

• Gluten-Free Version: Substitute the all-purpose flour in both the crust and the filling with a gluten-free 1:1 baking flour.
• Vegan Option: Use a plant-based butter for the crust, and replace the eggs in the filling with a vegan egg substitute or a mixture of cornstarch and water to help thicken the filling.
• Citrus Variations: Swap the lemons for limes, oranges, or even grapefruit for a fun twist on the traditional lemon bars.
• Coconut Crust: Add ½ cup of shredded coconut to the shortbread mixture for a tropical touch.
• Almond Shortbread: Replace ½ cup of the flour with almond flour for a nuttier flavor in the crust.

These substitutions make it easy to customize the recipe to your taste preferences or dietary restrictions.

Step-by-Step Cooking Instructions

Let’s walk through the steps to create these delightful lemon bars with shortbread crust. Follow this guide carefully, and you’ll have perfect, bakery-worthy lemon bars every time.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later.

Step 2: Prepare the Shortbread Crust

In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the all-purpose flour and salt, and mix until just combined. The dough should be crumbly but able to hold together when pressed.

Step 3: Press the Dough into the Pan

Transfer the shortbread dough to your prepared baking dish. Using your hands or the back of a spatula, press the dough evenly into the bottom of the dish to form the crust. Make sure the crust is evenly distributed and pressed firmly, especially in the corners.

Step 4: Bake the Crust

Bake the shortbread crust in the preheated oven for 18-20 minutes, or until it’s lightly golden and set. Once baked, remove it from the oven and set it aside while you prepare the lemon filling.

Step 5: Make the Lemon Filling

While the crust is baking, prepare the lemon filling. In a medium bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and flour until smooth and well combined. The mixture should be slightly thick and lump-free.

Step 6: Pour the Filling Over the Crust

Once the crust has cooled slightly (about 5 minutes), pour the lemon filling over the top. Spread it evenly to ensure the entire surface is covered with the filling.

Step 7: Bake the Lemon Bars

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and no longer jiggles in the center. The edges should be slightly golden, but the top should remain mostly pale.

Step 8: Cool Completely

Once the lemon bars are baked, remove them from the oven and allow them to cool completely in the pan. After they’ve cooled to room temperature, refrigerate the bars for at least 1 hour to set the filling fully.

Step 9: Slice and Serve

Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice them into squares or rectangles. Dust with powdered sugar just before serving for a beautiful, classic finish.

How to Cook Lemon Bars with Shortbread Crust: A Step-by-Step Guide

Here’s a summarized step-by-step guide for making lemon bars:

1. Preheat your oven to 350°F (175°C) and prepare a baking dish with parchment paper.
2. Make the shortbread crust by mixing softened butter, powdered sugar, flour, and salt until crumbly.
3. Press the dough into the prepared baking dish to form an even layer of crust.
4. Bake the crust for 18-20 minutes, until golden.
5. Prepare the lemon filling by whisking together sugar, eggs, lemon juice, lemon zest, and flour.
6. Pour the filling over the baked crust.
7. Bake the bars for another 20-25 minutes, until the filling is set.
8. Cool completely before slicing and serving.

With these simple steps, you’ll have delicious lemon bars ready in no time!

Common Mistakes to Avoid

While lemon bars are straightforward to make, there are a few common mistakes that can be easily avoided:

• Overbaking the crust: Keep an eye on the crust as it bakes. If it becomes too dark, it may become too hard and will not blend well with the soft lemon filling.
• Not mixing the filling properly: Ensure that the lemon filling is smooth and lump-free before pouring it over the crust. This will help create a creamy, even layer of filling.
• Cutting too soon: Patience is key! Let the bars cool completely and refrigerate them for an hour before slicing. Cutting them too soon can result in messy bars that won’t hold their shape.
• Skipping the parchment paper: Lining the pan with parchment paper makes it much easier to lift out the bars and slice them cleanly. Don’t skip this step!

Serving and Presentation Tips

Lemon bars with shortbread crust are already a stunning dessert, but you can take them to the next level with some thoughtful presentation.

How to Serve Lemon Bars

• With whipped cream: Add a dollop of freshly whipped cream on top for a decadent finish.
• Paired with berries: Serve the bars with a side of fresh berries like raspberries or blueberries for a fruity contrast.
• With tea or coffee: Lemon bars pair perfectly with a cup of hot tea or coffee for a delightful afternoon treat.

Presentation Ideas for Lemon Bars

• Garnish with lemon zest: Sprinkle some freshly grated lemon zest over the bars for a pop of color and extra citrus flavor.
• Elegant dessert plates: Serve each bar on a small dessert plate with a light dusting of powdered sugar and a twist of lemon zest.
• Layered platter: Arrange the bars on a tiered serving platter for a more formal presentation at parties or gatherings.

Lemon Bars Recipe Tips

• Use fresh lemons: For the best flavor, always use fresh lemon juice and zest. Bottled lemon juice won’t give you the same bright, zesty flavor.
• Chill before cutting: Chilling the bars ensures that the filling sets properly, making them easier to slice cleanly.
• Make ahead: Lemon bars can be made a day in advance and stored in the refrigerator. In fact, they taste even better the next day as the flavors have had time to meld.

Frequently Asked Questions (FAQs)

Can I freeze lemon bars?

Yes, you can freeze lemon bars. After they’ve completely cooled and set, cut them into squares and wrap each bar individually in plastic wrap. Store them in an airtight container or freezer bag for

up to 3 months. Thaw at room temperature before serving.

How long do lemon bars last?

Lemon bars can be stored in an airtight container in the refrigerator for up to 5 days.

Can I use bottled lemon juice?

While you can use bottled lemon juice in a pinch, fresh lemon juice is highly recommended for the best flavor. Fresh lemon juice adds a bright and natural citrus flavor that bottled juice lacks.

How do I prevent the filling from cracking?

To prevent cracks in your lemon filling, be sure not to overbake the bars. Once the filling is set and no longer jiggles, remove the bars from the oven. Overbaking can cause the filling to crack and become too firm.

Conclusion

Lemon bars with shortbread crust are the perfect combination of tangy citrus and buttery richness. Their balance of sweet and tart flavors, along with the crisp texture of the shortbread, makes them a refreshing and indulgent treat. Whether you’re making them for a special event or just craving something sweet, this recipe is sure to become a favorite. So gather your ingredients, follow the steps, and enjoy the irresistible flavors of homemade lemon bars!

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