Lemon Bars with Shortbread Crust Recipe

Craving a dessert that’s tangy, sweet, and buttery all at once? Lemon bars with shortbread crust are the perfect answer! These classic treats are a favorite for any occasion, featuring a crisp, buttery shortbread base topped with a creamy, zesty lemon filling. Whether you're a lemon lover or simply looking for a crowd-pleasing dessert, these lemon bars will not disappoint. Read on to discover how to make these delectable bars and helpful tips to ensure they come out perfect every time!

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What Are Lemon Bars with Shortbread Crust?

Lemon bars are a delightful, two-layer dessert consisting of a buttery shortbread crust and a vibrant, tangy lemon custard topping. The base is made from a simple shortbread dough, which is then baked to a golden perfection before being topped with a smooth lemon filling. After baking, a light dusting of powdered sugar adds the finishing touch. These bars are known for their melt-in-your-mouth texture and their perfect balance between the tartness of the lemon and the richness of the shortbread crust.

Ingredients List for Lemon Bars with Shortbread Crust

Here’s what you’ll need to make these delicious lemon bars:

For the Shortbread Crust:

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 teaspoon vanilla extract (optional, for added flavor)

For the Lemon Filling:

• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest (from 1–2 lemons)
• ¼ cup all-purpose flour
• ½ teaspoon baking powder

For Topping (Optional):

• Powdered sugar for dusting

Substitutions and Variations

These lemon bars are already a timeless dessert, but you can tweak the recipe to suit your taste preferences or dietary needs:

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the shortbread crust and filling gluten-free.
• Vegan Version: Swap the butter for vegan butter, and replace the eggs in the filling with a vegan egg substitute or use silken tofu for a similar texture.
• Citrus Variations: If you want to experiment with different flavors, try using lime juice and zest for lime bars, or even a mix of lemon and orange for a citrus blend.
• Lower Sugar: Reduce the sugar in the filling if you prefer a more tart flavor. You can also substitute a portion of the sugar with a low-calorie alternative like stevia or monk fruit sweetener.

Step-by-Step Cooking Instructions

Let’s walk through how to make these irresistible lemon bars step by step!

Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later.

Step 2: Make the Shortbread Crust
In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. You want small, pea-sized pieces of butter throughout the dough for that perfect buttery shortbread texture.
If you’d like, add the vanilla extract at this point for a subtle flavor boost.
Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or your fingers to press it down firmly and evenly.

Step 3: Bake the Shortbread Crust
Bake the shortbread crust in the preheated oven for about 15–18 minutes, or until it turns lightly golden brown. Remove it from the oven and let it cool slightly while you prepare the lemon filling.

Step 4: Prepare the Lemon Filling
While the crust is cooling, whisk together the eggs and sugar in a large bowl until smooth and well-combined. Add the lemon juice, lemon zest, flour, and baking powder, and whisk again until the filling is smooth and no lumps remain. The filling should be bright and lemony, with the flour and baking powder helping to give it a slight lift during baking.

Step 5: Pour the Filling Over the Crust
Once the shortbread crust has cooled slightly (about 5 minutes), pour the lemon filling evenly over the top of the crust.

Step 6: Bake the Lemon Bars
Place the pan back in the oven and bake for an additional 20–25 minutes, or until the filling is set and only slightly jiggly in the center. You’ll know they’re done when the edges are firm, and the center no longer looks runny.

Step 7: Cool and Chill
Once the lemon bars are baked, allow them to cool in the pan for about 30 minutes at room temperature. After they’ve cooled, transfer the pan to the refrigerator to chill for at least 2 hours. Chilling helps the bars set completely and makes them easier to slice.

Step 8: Dust with Powdered Sugar (Optional)
Once the bars are fully cooled and chilled, remove them from the pan using the parchment paper overhang. Dust the top with powdered sugar for a classic, elegant finish before slicing into squares.

How to Cook Lemon Bars: A Step-by-Step Guide

Making lemon bars is simple, but here are some detailed tips to make sure they come out just right:

1. Use Fresh Lemons: Always use freshly squeezed lemon juice and zest for the best flavor. Bottled lemon juice just doesn’t have the same brightness and can make your bars taste flat.
2. Cold Butter for the Crust: Cold butter is essential for creating a flaky, crumbly shortbread base. Don’t let the butter soften before adding it to the flour mixture.
3. Don’t Over-Bake the Filling: The filling should be just set when you remove the bars from the oven. Over-baking can result in a tough or rubbery texture, so aim for a slight jiggle in the center.

Common Mistakes to Avoid

Even though lemon bars are fairly simple to make, a few common pitfalls can lead to less-than-perfect results:

• Not Chilling the Bars: It’s crucial to let the bars chill completely before slicing. If you cut into them while they’re still warm, the filling won’t have time to set properly, and the bars will be messy.
• Skipping the Flour in the Filling: The small amount of flour in the lemon filling helps thicken and stabilize it. If you skip it, the filling may be too runny.
• Uneven Crust: Be sure to press the shortbread crust evenly into the pan so that each bite has an even ratio of crust to lemon filling.

Serving and Presentation Tips

Lemon bars are a stunning dessert, especially when served with a few finishing touches. Here’s how to present them beautifully:

• Clean Slices: For neat, professional-looking slices, wipe your knife with a damp cloth between cuts. This prevents the filling from sticking to the blade and ensures clean edges.
• Dust with Powdered Sugar: A light dusting of powdered sugar over the top gives the bars a polished, bakery-style look. Dust the sugar just before serving to prevent it from melting into the bars.
• Serve with Berries: Lemon pairs beautifully with fresh berries. Serve the bars with a side of raspberries, blueberries, or blackberries for a pop of color and extra flavor.

Presentation Ideas for Lemon Bars with Shortbread Crust

You can enhance the presentation of your lemon bars by trying some of these ideas:

• Decorative Serving Plate: Place the lemon bars on a decorative serving tray or plate lined with parchment paper for a refined look.
• Garnish with Lemon Slices: Thinly slice a lemon and place the slices along the side of the platter for a bright and fresh garnish.
• Add a Citrus Twist: Add thin strips of lemon zest or candied lemon peel on top of the bars before serving for a beautiful, gourmet touch.

Lemon Bars with Shortbread Crust Recipe Tips

• Make Ahead: Lemon bars can be made ahead of time. They stay fresh in the refrigerator for up to 4 days, making them an ideal dessert for entertaining or meal prep.
• Freeze for Later: If you want to store them long-term, freeze the bars without the powdered sugar topping. Wrap them tightly in plastic wrap and then in foil, and they will keep for up to 2 months. Thaw in the fridge overnight and dust with powdered sugar before serving.

Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice for lemon bars?
While you can technically use bottled lemon juice, fresh lemon juice is highly recommended for the best flavor. Freshly squeezed lemon juice gives the filling a brighter, more natural taste.

2. How do I store lemon bars?
Store leftover lemon bars in an airtight container in the refrigerator. They will stay fresh for 3–4 days.

3. Can I freeze lemon bars?
Yes, lemon bars freeze well! Freeze them individually or in a single layer, wrapped tightly in plastic wrap. They’ll keep for up to 2 months in the freezer.

4. Why is my lemon filling runny?
If your lemon filling is runny, it may be undercooked. Be sure to bake until the filling is just set and only slightly jiggly in the center. It will firm up as it cools.

5. How do I prevent the powdered sugar from dissolving?
To keep the powdered sugar from dissolving into the lemon bars, dust them with the sugar just before serving. Alternatively, use a powdered sugar designed for baked goods that resists melting.

Conclusion

Lemon bars with shortbread crust are a timeless dessert that never goes out of style. With their buttery base and zesty, creamy lemon topping, they offer the perfect combination of flavors and textures. Whether you're baking them for a family treat, a gathering, or just because, they’re sure to be a hit. Follow this recipe, use fresh lemons, and don’t forget to chill them for the best results. Enjoy your homemade lemon bars – they’ll quickly become a favorite in your baking repertoire!

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