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Lemon Bars With Shortbread Crust
Lemon Bars With Shortbread Crust
"This refreshing dessert is great for any holiday in spring (Mother's Day or a Memorial day BBQ) or just when you need a bit of sunshine in your day. This recipe for lemon shortbread squares is absolute perfection and will be a hit for any occasion. Though bottled lemon juice can be a great alternative to squeezing your own lemons, you are going to want to use fresh for this recipe. You’ll need to use some zest from a lemon anyway, so stick to fresh lemons!"
Serves9 people
Preparation Time20 min
Chilling Time1 hr
Cooking Time45 min
Cooking MethodOven
Cooking Vessel Size8 x 8 Baking Pan
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/4 teaspoon salt
- 1 cup Sugar
- 3 eachs eggs
- 3 teaspoons grated lemon peel
- 1/2 cup lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
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The first thing you want to do to make these lemon bars with shortbread crust is preheating your oven to 325 degrees.
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Then it’s time to make your crust! Grab a medium mixing bowl and use a fork or your hands to combine the flour, salt, butter, and sugar. Mix until it you have a consistent mixture that resembles coarse crumbs.
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When it’s ready, press the crust mixture into an 8×8 baking pan. Bake for 20 minutes or until the crust is lightly browned.
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While the shortbread crust bakes, you can start working on the topping.
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Whisk together the sugar, flour, baking powder, and salt in a large bowl. Once completely mixed, add the eggs lemon peel, and lemon juice. Beat until smooth.
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When the shortbread comes out of the oven, pour the topping mixture right over the hot crust. Bake for an additional 25 minutes until the topping is nearly set.
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Let the bars cool in the pan, then transfer them into the refrigerator to chill for 1 hour.
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Cut into 9 squares and dust with powdered sugar if desired. Then all you need to do is enjoy these amazing lemon bars with shortbread crust!
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