Lemon Shortbread Bars
A buttery shortbread base is layered with a perfectly tart lemon filling and baked to perfection in these lemon shortbread bars.
Servings: 16
Ingredients
For the Shortbread Layer:
- 1 ¾ Cups All Purpose Flour
- ⅓ Cup Brown Sugar of Choice, packed
- 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 Tablespoons 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!
Notes
See blog for dietary substitutions on dairy and gluten.