Lemon Shortbread Bars Recipe - Easy and Delicious
Introducing our delectable Lemon Shortbread Bars! This recipe combines a buttery and crisp shortbread crust with a delightfully tart and tangy lemon filling. Topped with a garnish of powdered sugar, these bars are not only visually appealing but also irresistibly delicious.
To start, preheat your oven to 350°F (180°C) and prepare a 9x13 inch (23x33 cm) baking pan by either buttering it or lining it with foil for easy cleanup. For the shortbread crust, combine 2 cups (260g) of all-purpose flour, 1/4 teaspoon (1g) of salt, and 1/2 cup (60g) of confectioner's sugar in a food processor. Add 1/2 teaspoon (2g) of pure vanilla extract and 1 cup (225g) of cold unsalted butter, cut into chunks. Pulse the mixture until it forms clumps, being careful not to over-process. Press the mixture into the prepared pan, ensuring to evenly distribute the dough. Lightly prick the surface with a fork to prevent puffing, then bake for approximately 20-25 minutes until golden brown.
Once the shortbread crust is baked, it's time to prepare the luscious lemon filling. Start by juicing enough lemons to yield 1 cup (240ml) of freshly squeezed lemon juice. The number of lemons required may vary, but it's always best to have a few extra on hand. Grate the zest of two lemons (approximately 2 tablespoons or 10g) and combine it with 2 and a half cups (500g) of granulated white sugar. Whisk in 1/3 cup (85g) of all-purpose flour and 1/4 teaspoon (1g) of salt to thicken the filling. In a separate bowl, whisk 6 large eggs until slightly frothy, then gradually add the sugar mixture, whisking until well combined. Finally, stir in the lemon juice.
Pour the lemon filling over the baked shortbread crust and return the pan to the oven. Bake for an additional 25-30 minutes, or until the filling is set. To determine if it's done, gently shake the pan - if the filling no longer jiggles, it's ready.
Allow the bars to cool completely in the pan before cutting. For easier slicing, chill them in the refrigerator for a few hours. To cut, loosen the edges with a knife, then lift the bars out using a spatula. Dust the tops with powdered sugar just before serving to add an extra touch of sweetness.
These Lemon Shortbread Bars are a true indulgence. The buttery and crisp shortbread crust pairs perfectly with the tangy and creamy lemon filling, creating a harmony of flavors that will leave you craving more. Store the bars in the refrigerator for several days to savor the deliciousness day after day.
So, go ahead and try our irresistible Lemon Shortbread Bars and bring a burst of lemony goodness to any occasion. Your taste buds will thank you!
Ingredients:
- 2 cups (260g) all-purpose flour
- 1/4 teaspoon (1g) salt
- 1/2 cup (60g) confectioner's sugar
- 1/2 teaspoon (2g) pure vanilla extract
- 1 cup (225g) cold unsalted butter, cut into chunks
- For the lemon filling:
- 1 cup (240ml) freshly squeezed lemon juice
- Zest of 2 lemons (approximately 2 tablespoons or 10g)
- 2 and a half cups (500g) granulated white sugar
- 1/3 cup (85g) all-purpose flour
- 1/4 teaspoon (1g) salt
- 6 large eggs
- For garnish:
- Powdered sugar
Cooking steps:
- Preheat your oven to 350°F (180°C). Prepare a 9x13 inch (23x33 cm) baking pan by greasing it or lining it with foil.
- In a food processor, combine 2 cups (260g) of all-purpose flour, 1/4 teaspoon (1g) of salt, and 1/2 cup (60g) of confectioner's sugar. Add 1/2 teaspoon (2g) of pure vanilla extract and 1 cup (225g) of cold unsalted butter, cut into chunks. Pulse until clumps form.
- Press the shortbread mixture into the prepared pan, evenly distributing it. Prick the surface with a fork.
- Bake the shortbread crust for 20-25 minutes or until golden brown.
- In a bowl, combine the zest of 2 lemons, 2 and a half cups (500g) of granulated white sugar, 1/3 cup (85g) of all-purpose flour, and 1/4 teaspoon (1g) of salt. Whisk to combine.
- In a separate bowl, whisk 6 large eggs until slightly frothy. Gradually add the sugar mixture, whisking until well combined. Stir in 1 cup (240ml) of freshly squeezed lemon juice.
- Pour the lemon filling over the baked shortbread crust and return the pan to the oven.
- Bake for an additional 25-30 minutes until the filling is set. Gently shake the pan to check if it's done.
- Allow the bars to cool completely in the pan before cutting. For easier slicing, chill in the refrigerator for a few hours.
- Loosen the edges with a knife and lift the bars out using a spatula. Dust with powdered sugar before serving.
