Lemon Bars with Shortbread Crust Recipe

Lemon bars with a buttery shortbread crust are the perfect combination of tangy, sweet, and buttery goodness. Whether you’re serving them as a summer dessert or enjoying them with a cup of tea on a chilly afternoon, these bars are an easy yet elegant treat that never goes out of style. In this comprehensive guide, we’ll walk you through every step of making the best lemon bars from scratch. Ready to get started? Read on and learn how to make this delightful dessert that will impress everyone with its simple yet bold flavors!

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What Are Lemon Bars?

Lemon bars are a layered dessert consisting of a buttery shortbread crust topped with a rich, tangy lemon filling. The contrast between the melt-in-your-mouth shortbread and the vibrant citrus filling creates a satisfying bite that balances sweetness with tartness. These bars are often dusted with powdered sugar and cut into squares or rectangles, making them an ideal dessert for parties, picnics, or just an afternoon treat. Best of all, they require minimal ingredients and effort to create a bakery-quality dessert right in your own kitchen.

Ingredients List for Lemon Bars with Shortbread Crust

To make these delicious lemon bars, you’ll need two components: the buttery shortbread crust and the tangy lemon filling. Here’s a breakdown of all the ingredients you’ll need:

For the Shortbread Crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar (plus extra for dusting)
• 1 cup unsalted butter (cold and cut into cubes)
• ¼ teaspoon salt

For the Lemon Filling:

• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs
• ½ cup fresh lemon juice (from about 3–4 large lemons)
• 1 tablespoon lemon zest (optional but recommended for extra flavor)

Substitutions and Variations

Here are some ways to customize your lemon bars or make them fit your dietary preferences:

• Butter Alternatives: If you’re looking for a dairy-free option, substitute the butter in the crust with plant-based butter or margarine. Keep in mind that using margarine may alter the texture slightly.
• Gluten-Free Version: You can easily make this recipe gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Choose a 1:1 substitute specifically formulated for baking to ensure the best results.
• Lemon Variations: Swap the lemon juice with lime juice for a slightly different yet equally delicious citrus flavor. Or, mix lemon and lime juice together for a lemon-lime bar!
• Low-Sugar Option: For a lower-sugar version, reduce the sugar in the lemon filling by about ¼ cup. You can also experiment with sugar substitutes like Stevia or Monk Fruit, though these may affect the final texture and flavor.

Step-by-Step Cooking Instructions

Let’s dive into the detailed instructions for making these perfect lemon bars with a shortbread crust. Follow each step carefully for the best results.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier removal of the bars later on. Set the pan aside.

Step 2: Make the Shortbread Crust

In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs. The butter should remain cold during this process to ensure a crumbly, flaky texture.

Step 3: Press the Crust into the Pan

Transfer the shortbread mixture into your prepared baking dish. Use your hands or the back of a measuring cup to press the dough evenly into the bottom of the pan. Make sure the crust is compact and even. Bake the crust for 15–20 minutes, or until it turns a light golden brown.

Step 4: Prepare the Lemon Filling

While the crust is baking, prepare the lemon filling. In a medium bowl, whisk together the sugar and flour. This prevents the flour from clumping when you add the wet ingredients. Next, add the eggs, lemon juice, and lemon zest (if using). Whisk until the filling is smooth and well combined.

Step 5: Pour the Filling Over the Crust

Once the shortbread crust has baked to a light golden color, remove it from the oven. Carefully pour the lemon filling over the hot crust. The filling will settle as it bakes, creating a thick, luscious lemon layer on top of the shortbread.

Step 6: Bake Again

Return the pan to the oven and bake for an additional 20–25 minutes, or until the lemon filling is set and no longer jiggles in the center when you shake the pan gently. Be careful not to overbake, as this can result in a dry, rubbery filling.

Step 7: Cool Completely

Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, refrigerate the bars for at least 1–2 hours. This step helps the filling set and makes slicing the bars easier.

Step 8: Slice and Serve

Once the bars are fully chilled, remove them from the pan and slice them into squares or rectangles. For a classic presentation, dust the top with powdered sugar just before serving.

How to Cook Lemon Bars with Shortbread Crust: A Step-by-Step Guide

Here’s a quick recap of the process for making lemon bars:

1. Preheat and Prep: Set your oven to 350°F (175°C) and prepare your baking pan.
2. Make the Crust: Mix flour, powdered sugar, salt, and butter to create a crumbly dough. Press it into the pan and bake until golden.
3. Prepare the Filling: Whisk together sugar, flour, eggs, lemon juice, and zest to make the lemony filling.
4. Bake Again: Pour the filling over the hot crust and bake until set.
5. Cool and Chill: Let the bars cool completely, then chill them in the fridge for easy slicing.

Common Mistakes to Avoid

While making lemon bars is relatively simple, there are a few common pitfalls to avoid:

• Using Melted Butter for the Crust: Always use cold butter when making the shortbread crust. Melted butter will result in a dense, greasy crust rather than a light, crumbly one.
• Skipping the Refrigeration: Don’t skip the chilling step! It helps set the filling and ensures you get clean, sharp slices without the lemon layer running.
• Overbaking the Filling: Be careful not to overbake the lemon filling. It should be set but not dry. Overbaking will cause the filling to lose its creamy, custard-like texture.

Serving and Presentation Tips

These lemon bars are beautiful in their simplicity, but a few presentation ideas can elevate them to the next level.

How to Serve Lemon Bars

• Chilled: Lemon bars taste best when they are chilled, as the lemon filling becomes firm yet creamy.
• With a Dusting of Powdered Sugar: A generous dusting of powdered sugar not only adds a touch of sweetness but also gives the bars a classic, bakery-fresh look.
• Pair with Coffee or Tea: Serve lemon bars alongside coffee or tea for a sophisticated afternoon snack or dessert.

Presentation Ideas for Lemon Bars

• Cut into Uniform Squares or Rectangles: For a neat, professional look, use a ruler to measure and cut the bars into uniform pieces. Wipe the knife between cuts for clean edges.
• Garnish with Lemon Slices: Add a small, thin slice of lemon or a twist of lemon peel on top of each bar for a decorative touch.
• Serve on a Tiered Tray: Display the lemon bars on a tiered dessert tray for a party or special occasion. The vibrant yellow filling will stand out beautifully against the powdered sugar topping.

Lemon Bars Recipe Tips

• Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. The flavors tend to develop even more after the first day.
• Make-Ahead Tip: You can make the lemon bars a day ahead of time and keep them chilled in the refrigerator. This is great if you’re preparing them for an event or gathering.
• Freezing: Lemon bars can be frozen for up to 3 months. Simply wrap individual bars in plastic wrap and store them in a freezer-safe container. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Q: Can I make lemon bars without eggs?
A: While traditional lemon bars rely on eggs for the custard filling, you can make a vegan version using an egg substitute like silken tofu or aquafaba. However, this may alter the texture slightly.

Q: Can I double the recipe?
A: Yes! Simply double the ingredients and use a larger pan. A 13x18-inch half-sheet pan should work well for a double batch.

Q: Why did my lemon bars crack?
A: Cracks can form if the filling is overbaked. Try reducing the baking time or lowering the oven temperature slightly to avoid this issue.

Q: How do I know when the lemon bars are done?
A: 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.

Conclusion

Lemon bars with a shortbread crust are the perfect way to satisfy a sweet-tart craving. With their buttery base and vibrant lemon filling, they’re sure to be a hit at any gathering. Whether you’re a beginner or an experienced baker, this recipe is foolproof and always delivers mouth-watering results. So, grab some fresh lemons, get baking, and enjoy these deliciously zesty treats!

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