Lemon Bars With Shortbread Crust

Lemon Bars with Shortbread Crust are the perfect blend of tart and sweet, offering a refreshing burst of citrus flavor paired with a buttery, melt-in-your-mouth shortbread crust. These bars are a delightful treat for any occasion, from casual family dinners to elegant gatherings. The crisp shortbread crust complements the smooth and tangy lemon curd filling, creating a dessert that is both light and satisfying. Whether served during the summer or as a bright addition to a winter dessert table, Lemon Bars with Shortbread Crust are a timeless favorite that never goes out of style.

Why You’ll Love This Recipe

Lemon Bars with Shortbread Crust are a crowd-pleasing dessert that combines the richness of a buttery shortbread base with the zing of fresh lemon. The balance between the tangy lemon curd filling and the tender, crumbly crust creates the perfect contrast in texture and flavor. The simple ingredients, such as flour, butter, sugar, and fresh lemon zest, come together to create an unforgettable dessert that’s both indulgent and refreshing. These lemon bars are easy to make and versatile enough to serve for various occasions, from backyard barbecues to holiday dinners. Plus, they are a great make-ahead dessert, allowing you to prepare them in advance and enjoy them later.

Ingredients

Shortbread Crust:

• All-purpose flour
• Unsalted butter, room temperature
• Granulated sugar

Lemon Curd Filling:

• Sugar
• All-purpose flour
• Baking powder
• Salt
• Large eggs, lightly beaten
• Grated lemon zest
• Lemon juice
• Powdered sugar

Variations

• Add Coconut: For a tropical twist, sprinkle shredded coconut on top of the lemon bars before baking.
• Make it Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
• Berry Topping: Add fresh berries, such as raspberries or blueberries, on top of the lemon bars for added color and flavor.
• Citrus Twist: Use a combination of lemon and lime juice and zest for a more complex citrus flavor.
• Cream Cheese: For a richer filling, you can add a bit of cream cheese to the lemon curd for a cheesecake-like texture.
• Chilled Version: After baking, chill the lemon bars in the fridge for an hour or two before serving for a refreshing, cool treat.

How to Make the Recipe

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.

In a medium bowl, combine the all-purpose flour, butter, and granulated sugar. Use a pastry cutter or your hands to mix until the dough resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan to form a crust. Bake the crust for 12-15 minutes, or until it is lightly golden brown. Remove from the oven and set aside to cool slightly while you prepare the lemon curd filling.

Step 2: Make the Lemon Curd Filling

In a medium bowl, whisk together the sugar, flour, baking powder, and salt. Add the lightly beaten eggs, grated lemon zest, and lemon juice, and whisk until smooth and well combined.

Step 3: Pour the Filling Over the Crust

Once the shortbread crust has cooled slightly, pour the lemon curd mixture over the crust, spreading it out evenly with a spatula.

Step 4: Bake the Lemon Bars

Return the pan to the oven and bake the lemon bars for 20-25 minutes, or until the filling is set and slightly golden around the edges. You can check the doneness by inserting a toothpick into the center—if it comes out clean, the bars are ready.

Step 5: Cool and Dust with Powdered Sugar

Allow the lemon bars to cool completely in the pan. Once they are completely cool, dust the top with powdered sugar. Slice them into squares or bars and serve.

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure the butter is at room temperature for the shortbread crust to ensure it blends easily with the sugar and flour.
• Chill the Crust: If you want extra crispness, refrigerate the shortbread crust for 10-15 minutes before baking to help it hold its shape better.
• Lemon Zest: Fresh lemon zest is key to providing that bright, aromatic citrus flavor. Make sure to zest the lemons before juicing them.
• Do Not Overbake: The lemon filling should be slightly jiggly when you take it out of the oven, as it will continue to set as it cools.
• Sift Powdered Sugar: Sift the powdered sugar before dusting the lemon bars to avoid clumps and to ensure an even coating.

How to Serve

Lemon Bars with Shortbread Crust are best served chilled or at room temperature. They make a perfect afternoon treat with a cup of tea or coffee. They’re also great for picnics, barbecues, or as a light dessert to follow a rich meal. For a festive touch, serve them with a few fresh mint leaves or a small sprig of rosemary. If you want to dress them up, top them with fresh berries or a scoop of vanilla ice cream for an extra indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store leftover lemon bars in an airtight container at room temperature for up to 2-3 days. If you prefer them chilled, store them in the refrigerator for up to 5 days.

Freezing

Lemon Bars can be frozen for up to 3 months. Allow them to cool completely before wrapping them in plastic wrap and then aluminum foil. When ready to enjoy, let them thaw at room temperature, or reheat them in the fridge if you prefer them cold.

Reheating

To reheat lemon bars, simply let them come to room temperature or refrigerate them for a cool, refreshing treat. If you want to enjoy them slightly warm, place them in a low-temperature oven (around 250°F) for 5–10 minutes.

FAQs

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch. The taste might not be as vibrant, though.

2. Can I use a different crust for this recipe?

Yes, you can use a graham cracker crust or a cookie crust for a different texture and flavor, but the shortbread crust complements the lemon filling best.

3. Can I make these bars ahead of time?

Yes! Lemon bars can be made a day or two in advance and stored in an airtight container. They actually taste even better after chilling for a few hours.

4. Can I use Meyer lemons for this recipe?

Absolutely! Meyer lemons have a sweeter, less acidic flavor, which will give the bars a milder, more delicate taste. They are a great option for this recipe.

5. How do I know when the lemon filling is done?

The filling should be set and slightly golden around the edges. If you insert a toothpick into the center, it should come out clean.

6. Can I make these gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make both the shortbread crust and the lemon filling gluten-free.

7. How can I make the crust more flavorful?

For an extra layer of flavor, try adding a pinch of vanilla extract or a little bit of almond extract to the shortbread crust.

8. Can I make lemon bars without eggs?

Eggs help set the lemon filling, so they’re essential to this recipe. However, you can experiment with egg substitutes like aquafaba (chickpea brine) or a commercial egg replacer, though the texture may differ.

9. How long do lemon bars last?

Lemon bars typically last 2-3 days at room temperature or up to 5 days in the refrigerator if stored in an airtight container.

10. Can I add more lemon zest to the filling?

Yes! If you prefer a more intense lemon flavor, you can increase the amount of lemon zest in the filling. Just be careful not to add too much, as it can become bitter.

Conclusion

Lemon Bars with Shortbread Crust are a refreshing and delightful treat that perfectly balances the tang of lemon with the richness of buttery shortbread. This easy-to-make dessert is a great addition to any occasion, whether it’s a casual get-together or a special celebration. With their bright, zesty flavor and smooth texture, these lemon bars are sure to become a favorite in your dessert repertoire. Whether you’re serving them for a summer picnic or enjoying them with a hot cup of tea on a cool afternoon, they’re a timeless treat everyone will love.

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