Here’s a delicious recipe for Lemon Bars with Shortbread Crust — a perfect balance of tangy lemon and buttery shortbread!
Ingredients:
For the shortbread crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
For the lemon filling:
- 1 1/2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions:
For the shortbread crust:
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the shortbread crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon to pack it down firmly.
- Bake the crust for 15-18 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
For the lemon filling:
- Prepare the lemon filling:
- In a medium bowl, whisk together the granulated sugar, flour, and baking powder.
- Add the eggs and whisk until smooth. Stir in the fresh lemon juice, lemon zest, and salt.
- Bake the bars:
- Pour the lemon filling over the warm crust, spreading it evenly.
- Bake for an additional 20-25 minutes, or until the filling is set and no longer wobbly when gently shaken.
- Let the bars cool completely in the pan on a wire rack.
To finish:
- Dust with powdered sugar:
- Once the bars have cooled to room temperature, dust the top with a generous amount of powdered sugar.
- Serve:
- Cut into squares or bars and serve! These lemon bars are refreshing with a perfect balance of tangy lemon and sweet shortbread.
Tips:
- For an extra burst of lemon flavor, increase the lemon zest or use a little more lemon juice.
- You can store these bars in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Enjoy your lemon bars with shortbread crust — a delightful, zesty treat! 🍋🍰
