Lemon Shortbread Bars

A hand lifting up a lemon shortbread bar.

5 from 5 votes

Lemon Shortbread Bars start with a simple shortbread crust, and are topped with a delicious lemon filling. Top these with a shake of powdered sugar for the ultimate lemon bar experience!

Course Dessert

Cuisine American

Keyword glazed lemon bars, shortbread crust

Prep Time 10

Cook Time 50

Total Time 1

Servings bars

Calories 349kcal

Author Sue Ringsdorf

Ingredients

For the crust:

3/4 cup unsalted butter - softened
6 Tablespoons granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons vanilla extract

For the center:

5 large eggs
1 3/4 cups granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
3/4 cup fresh lemon juice - from about 3 lemons
zest of one lemon
powdered sugar - for dusting

Instructions

Preheat oven to 350 degrees. Line the bottom of a 8x8 baking dish with parchment paper, overlapping the sides.
Prepare the crust. In a bowl, combine the butter, sugar, flour, and vanilla. Use a hand mixer to blend together, until somewhat creamy. Press into the bottom of the baking dish.
3/4 cup unsalted butter, 6 Tablespoons granulated sugar, 1 1/2 cups all-purpose flour, 2 teaspoons vanilla extract
Bake crust for 20 minutes, or until slightly browned.
Prepare the middle layer. While the crust is baking, combine the sugar and flour in a mixing bowl. Whisk in eggs, lemon juice, salt, and zest until well combined. Pour this mixture over the baked crust and return to oven for 30 additional minutes, or until the filling is set. Remove from oven to cool slightly.
1 3/4 cups granulated sugar, 1/2 cup all-purpose flour, 5 large eggs, 3/4 cup fresh lemon juice, 1/2 teaspoon kosher salt, zest of one lemon
Place bars in the refrigerator to finish cooling and to store.
Add a dusting of powdered sugar before serving.
powdered sugar

Notes

When the outside of the bars are turning golden and the middle is set (no longer jiggly), they are done. Don't over-bake!
Store lemon bars in your refrigerator after they cool (due to the eggs in this recipe). They'll stay fresh in the refrigerator for up to five days.
You can freeze baked and cooled bars. Just wrap tightly and freeze for a couple of months. When ready to eat, let them thaw out in your refrigerator and enjoy.

Nutrition