Lemon Shortbread Bars

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A buttery shortbread base is layered with a perfectly tart lemon filling and baked to perfection in these lemon shortbread bars.

In my humble opinion, citrus season spans January to December! So even though it’s officially no longer citrus “month,” I am still all about the lemon recipes. This delightful bar combines the buttery goodness of shortbread with the tangy freshness of lemon, resulting in a treat that's perfect for any occasion. And the secret ingredient in my lemon shortbread bars? A bit of salted butter mixed right in that lemon batter. Whether you're hosting a brunch, attending a potluck, or simply craving something tart and sweet, these bars are sure to impress. Plus, they're incredibly easy to make with just a few simple ingredients. So let's make them. 

Ingredients:

For the Shortbread Layer:

• 1 ½ Cups All-Purpose Flour
• ⅓ Cup Packed Brown Sugar of Choice
• ¾ Cup Salted Butter, Melted
• Pinch of Salt

For the Lemon Filling:

• 4 Large Eggs
• 1 ¼ Cups Granulated Sugar
• ¼ Cup All-Purpose Flour
• ½ Cup Fresh Lemon Juice
• 2 tablespoon Salted Butter, Melted and Slightly Cooled

Instructions:

For the Shortbread Layer:

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

In a mixing bowl, combine the all-purpose flour, packed brown sugar, melted salted butter, and a pinch of salt. Stir until well combined and a dough forms.

Press the shortbread dough evenly into the bottom of the prepared baking dish.

Bake the shortbread crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool slightly.

For the Lemon Filling:

While the shortbread crust is baking, prepare the lemon filling. In a separate mixing bowl, whisk together the eggs, granulated sugar, all-purpose flour, fresh lemon juice, and melted salted butter until smooth.

Pour the lemon filling over the partially baked shortbread crust. 

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.

Once done, remove from the oven and allow the lemon shortbread bars to cool completely in the baking dish before slicing into squares or bars.

Optionally, dust the top with powdered sugar for a decorative touch before serving.

Serve and enjoy your delicious lemon shortbread bars!

Frequently Asked Questions (FAQs) About Lemon Bars:

1. Can I use unsalted butter for the shortbread layer and filling?

Yes, you can use unsalted butter if that's what you have on hand. Just make sure to add an extra pinch of salt to the shortbread dough in order to balance the flavors.

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

While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. Just make sure it's 100% pure lemon juice without any added sweeteners or preservatives.

3. How should I store leftover lemon bars?

Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Simply wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer.

4. Can I make these bars ahead of time?

Yes, you can make these lemon bars ahead of time. They actually taste better the next day as the flavors have time to meld together. Just be sure to store them properly to maintain their freshness.

5. Can I add toppings to the lemon bars?

Absolutely! While these lemon bars are delicious on their own, you can get creative with toppings if you'd like. Some popular options include a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of lemon glaze. You can also add toasted meringue for a pie-like bar experience! 

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Conclusion:

With their buttery crust and vibrant lemon filling, these lemon shortbread bars are a true crowd-pleaser. Whether you enjoy them as a dessert, snack, or even a breakfast treat, they're sure to brighten your day with their sunny flavor. So whip up a batch today… after all, when it comes to spreading joy via baked goods, a little lemony sweetness goes a long way. 

XO,

Heather 

PS- If you love lemon like I do, head over to my Fried Lemon Cheesecake Donuts, my Ultimate Lemon Layer Cake, and my 6” Sour Cream Lemon Cheesecake!