Lemon Bars with Shortbread Crust

Lemon bars are a timeless classic in the world of desserts, beloved for their bright, zesty flavor and the delightful contrast between a crisp crust and a luscious filling. This recipe for Zesty Delight Lemon Bars with Buttery Shortbread Crust takes the traditional concept of lemon bars and elevates it to new heights. With the perfect balance of sweet and tart, these bars are sure to please both lemon enthusiasts and dessert lovers alike. Whether you are planning a gathering, celebrating a special occasion, or simply craving a refreshing snack, these lemon bars offer a burst of sunshine in every bite.

Indulge in the refreshing taste of Zesty Delight Lemon Bars with Buttery Shortbread Crust! This delightful dessert combines a rich, buttery shortbread base with a bright and tangy lemon filling, creating the perfect balance of sweet and tart. Ideal for gatherings or a simple treat, they bring a burst of sunshine to any occasion. With easy-to-follow steps, even novice bakers can create this elegant dessert that is sure to impress friends and family.

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Ingredients

For the Shortbread Crust:

1 cup unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

1 teaspoon vanilla extract

For the Lemon Filling:

4 large eggs

1 cup granulated sugar

⅓ cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

¼ cup all-purpose flour

½ teaspoon baking powder

Powdered sugar, for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Shortbread Crust: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and mix until combined. Gradually incorporate the flour and salt until the mixture resembles a crumbly dough.

Press the Crust: Firmly press the shortbread dough into the bottom of the prepared baking pan. Use a spatula or your fingers to smooth it into an even layer.

Bake the Crust: Bake the crust in the preheated oven for about 20-25 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the lemon filling.

Prepare the Lemon Filling: In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy. Add in the fresh lemon juice, lemon zest, flour, and baking powder. Whisk until smooth.

Pour and Bake: Pour the lemon mixture over the warm shortbread crust, spreading it evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and has a slight jiggle in the center.

Cool the Bars: Once baked, remove the lemon bars from the oven and allow them to cool to room temperature. For best results, refrigerate for at least 2 hours before cutting into bars.

Serve: Once chilled, lift the bars out of the pan using the parchment overhang. Slice them into squares and dust with powdered sugar before serving, if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 16 servings