Lemon Bars Tangy Shortbread (Printer View)

Tangy bars with buttery crust, topped with smooth lemon curd, perfect for gatherings and afternoon treats.

# Components:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Finishing

10 - Powdered sugar, for dusting

# Method:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, beat softened butter and 1/2 cup granulated sugar until light and fluffy.
03 - Add 2 cups all-purpose flour and 1/4 teaspoon salt; mix just until combined. Press the dough evenly into the prepared pan.
04 - Bake for 18–20 minutes, or until the edges are lightly golden. Remove from oven without turning it off.
05 - In a large bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest; whisk until fully blended and smooth.
06 - Pour the lemon mixture over the hot crust. Return pan to oven and bake for 15–18 minutes, until the center is just set and does not jiggle.
07 - Let cool completely in the pan on a wire rack for about 1 hour. Chill in the refrigerator for 30 to 60 minutes for best results.
08 - Use parchment paper overhang to lift bars from the pan. Dust generously with powdered sugar and cut into 16 squares.

# Expert Advice:

01 -
  • Made mostly from pantry staples so it is easy to whip up any time inspiration strikes
  • Ready in just two hours start to finish including chilling time for the perfect texture
  • Buttery crust meets a vibrant lemony center for the ultimate contrast in every bite
  • Easily transportable and perfect for sharing at parties or gifting to friends
02 -
  • High in vitamin C from the fresh lemons which also bring out the natural sweetness of the sugar
  • Freezes like a dream so you can make a batch ahead and save some for later
  • Can be made gluten free by swapping for a reliable one to one gluten free flour blend
03 -
  • For the cleanest cuts use a hot dry knife wiping between each cut Chilling before slicing makes this extra easy and tidy
  • Do not rush the cooling process Letting the bars cool all the way and chilling them makes for a perfect set lemon layer
  • Always zest your lemons before juicing them as it is nearly impossible to zest after squeezing and nothing beats the fresh fragrance

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