Introduction to Lemon Bars with Shortbread Crust
Lemon Bars with Shortbread Crust offer the perfect balance of sweet and tart in every bite. Featuring a buttery, tender shortbread base topped with a bright, zesty lemon filling, these bars are a refreshing dessert ideal for any occasion. Whether you need a quick treat for a gathering or a satisfying dessert after dinner, this simple yet elegant recipe delivers every time. Enjoy a slice of sunshine with these classic lemon bars that are as easy to make as they are delightful to eat.
Why You’ll Love This Lemon Bars with Shortbread Crust
These Lemon Bars with Shortbread Crust are a dream come true for anyone craving a quick yet indulgent dessert. With just a few simple steps, you can whip up a batch that tastes like it took hours. The buttery crust perfectly complements the tangy lemon filling, creating a harmony of flavors that’s hard to resist. Plus, they’re a hit with both kids and adults alike!
Ingredients for Lemon Bars with Shortbread Crust
Creating these delightful Lemon Bars with Shortbread Crust requires a handful of pantry staples and a few fresh ingredients. Let’s break it down:
- Unsalted Butter: The foundation of our shortbread crust, lending a rich, buttery flavor.
- Granulated Sugar: Sweetens both the crust and the lemon filling, balancing the tartness.
- All-Purpose Flour: Provides structure to the crust and thickens the lemon filling.
- Salt: Enhances the flavors, making the sweetness pop.
- Large Eggs: Essential for setting the lemon filling, adding richness and texture.
- Freshly Squeezed Lemon Juice: The star of the show, delivering that signature tangy punch.
- Powdered Sugar: A light dusting on top adds a touch of elegance and sweetness.
For those who love an extra lemony kick, consider adding a bit of lemon zest to the filling. Remember, the exact quantities are listed at the bottom of the article for easy printing.
How to Make Lemon Bars with Shortbread Crust
Preparing the Shortbread Crust
First things first, preheat your oven to 350°F (175°C). This ensures a warm welcome for our crust. Grease a 9×13 inch baking dish to prevent sticking. In a medium bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender crust.
Next, stir in the all-purpose flour and a pinch of salt. Mix until everything is well combined. The dough should be crumbly yet cohesive. Press this mixture evenly into the bottom of your prepared baking dish. A flat-bottomed glass can help smooth it out. Pop it in the oven and bake for 15 to 20 minutes, or until the crust is firm and golden. Set aside to cool slightly.
Making the Lemon Filling
While the crust bakes, let’s whip up the lemon filling. In another bowl, whisk together the granulated sugar and all-purpose flour. This helps prevent lumps in the filling. Add the large eggs and freshly squeezed lemon juice, whisking until the mixture is smooth and well combined. The lemon juice is the star here, so make sure it’s fresh for the best flavor.
If you’re feeling adventurous, add a bit of lemon zest for an extra zing. This filling should be tangy and slightly thick. Once the crust is ready, pour the lemon mixture over it, spreading evenly to cover the entire surface.
Baking and Cooling
Return the dish to the oven and bake for an additional 20 to 25 minutes. You’ll know it’s done when the filling is set and has a slight golden hue. The aroma of lemon should fill your kitchen, a sure sign of deliciousness to come.
Allow the lemon bars to cool completely in the pan. This step is key for clean, sharp edges when cutting. Once cooled, dust with powdered sugar for a touch of elegance. Slice into squares and serve. These Lemon Bars with Shortbread Crust are now ready to be enjoyed!
Tips for Success
- Use room temperature butter for a smoother shortbread crust.
- Freshly squeezed lemon juice is key for the best flavor—avoid bottled juice.
- Ensure the crust is fully baked before adding the filling to prevent sogginess.
- Let the bars cool completely before cutting to achieve clean edges.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the filling.
Equipment Needed
- 9×13 inch Baking Dish: Essential for baking the bars; a glass or metal dish works well.
- Mixing Bowls: You’ll need a couple for the crust and filling; any size will do.
- Whisk: Perfect for blending the lemon filling smoothly.
- Spatula: Handy for spreading the crust and filling evenly.
- Measuring Cups and Spoons: Ensure accurate ingredient measurements.
Variations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these bars celiac-friendly.
- Vegan Version: Use a plant-based butter and replace eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
- Extra Zesty: Add an additional tablespoon of lemon zest to the filling for a more pronounced citrus flavor.
- Berry Twist: Fold in a handful of fresh raspberries or blueberries into the lemon filling before baking for a fruity surprise.
- Nutty Crunch: Sprinkle chopped almonds or pecans over the crust before adding the filling for added texture.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a creamy contrast.
- Serve alongside a cup of hot Earl Grey tea for a cozy afternoon treat.
- Garnish with fresh mint leaves for a pop of color and freshness.
- Enjoy with a glass of chilled Prosecco for a celebratory touch.
- Arrange on a decorative platter for an elegant dessert table display.
FAQs about Lemon Bars with Shortbread Crust
Can I make Lemon Bars with Shortbread Crust ahead of time?
Absolutely! These lemon bars are perfect for making ahead. Simply prepare them as directed, allow them to cool completely, and store them in an airtight container. They can be refrigerated for up to a week, making them a convenient dessert option for busy schedules.
How do I prevent my lemon filling from cracking?
To avoid cracks in your lemon filling, ensure you don’t overbake the bars. The filling should be set but still slightly jiggly in the center when you remove it from the oven. It will continue to firm up as it cools.
Can I freeze Lemon Bars with Shortbread Crust?
Yes, you can freeze these bars! Once cooled, cut them into squares and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. They can be frozen for up to three months. Thaw in the refrigerator before serving.
What if I don’t have fresh lemons?
While fresh lemon juice is best for that vibrant flavor, you can use bottled lemon juice in a pinch. Just be sure to choose a high-quality brand without added sugars or preservatives for the best results.
How do I achieve a thicker lemon filling?
If you prefer a thicker filling, you can increase the amount of flour in the lemon mixture slightly. Alternatively, reduce the lemon juice by a tablespoon or two for a denser texture.
Final Thoughts
There’s something truly magical about Lemon Bars with Shortbread Crust. They bring a burst of sunshine to any day, effortlessly blending the tangy zest of lemons with the comforting embrace of buttery shortbread. Whether you’re sharing them with family or savoring a quiet moment alone, these bars are a testament to the joy of simple pleasures. As you take that first bite, let the flavors transport you to a place of warmth and happiness. Remember, life’s too short not to indulge in a little sweetness now and then. So, go ahead, treat yourself and those you love!
Print
Lemon Bars with Shortbread Crust: Irresistible Recipe
- Total Time: 1 hour
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These lemon bars feature a tangy lemon filling on top of a buttery shortbread crust, creating a perfect balance of sweet and tart flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a medium bowl, cream together the butter and 1/2 cup sugar until light and fluffy. Stir in 2 cups flour and salt until well combined. Press the mixture into the bottom of the prepared baking dish.
- Bake the crust for 15 to 20 minutes in the preheated oven, or until firm and golden. Remove from oven and set aside.
- In another bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add the eggs and lemon juice, and whisk until smooth and well combined.
- Pour the lemon mixture over the baked crust.
- Return to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and slightly golden.
- Allow to cool completely in the pan before cutting into squares. Dust with powdered sugar before serving.
Notes
- For a more intense lemon flavor, add some lemon zest to the filling.
- Ensure the bars are completely cool before cutting to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Lemon Bars, Shortbread Crust, Dessert, Baking, American