Lemon Shortbread Bars Recipe Demonstration & Joyofbaking.com
Recipe Overview
Overview
Lemon Shortbread Bars are a delightful treat that perfectly balance the buttery richness of the shortbread crust with the bright, tangy flavor of fresh lemon filling. The process begins with creating a buttery shortbread base, which is essential for that melt-in-your-mouth texture. Pre-baking the crust is a crucial step, as it ensures the filling doesn’t seep in and soften the base, allowing for a crisp bite.
The filling is where the magic happens. Freshly squeezed lemon juice and zest combine with sugar and eggs to create a luscious, creamy layer that contrasts beautifully with the shortbread. The recipe allows for some flexibility in sweetness, depending on how tart your lemons are, which is a nice touch for personalizing the bars to your taste.
Once baked, these bars need to cool completely before cutting, which can be the hardest part! The final touch of powdered sugar adds a sweet finish, making them visually appealing and delicious. Perfect for summer gatherings or as a sweet treat any time of year, these Lemon Shortbread Bars are sure to impress anyone who tries them.
Recipe Details
Steps & Tips
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Butter a 9 by 13 inch pan or spray it with nonstick spray.
Tip: Lining the pan with foil makes cleanup easier.
In a food processor, combine 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 cup of confectioner sugar.
Add 1 cup of cold unsalted butter cut into chunks to the flour mixture.
Pulse the mixture until it forms clumps.
Dump the mixture into the pan and press it down evenly.
Lightly prick the crust with a fork to prevent puffing.
Tip: Pricking the crust with a fork helps prevent puffing.
Pre-bake the crust for 20 to 25 minutes until golden brown.
Prepare the lemon filling by combining 1 cup of freshly squeezed lemon juice and 2 tablespoons of lemon zest.
Tip: Adjust sugar based on the tartness of your lemons.
Mix 2.5 cups of granulated sugar with the lemon zest.
Add 1/3 cup of all-purpose flour and 1/4 teaspoon of salt to the mixture.
Add 6 large eggs to the mixture and whisk until combined.
Pour in the lemon juice and stir to combine.
Tip: Whisking eggs by hand incorporates air, making the filling lighter.
Pour the lemon filling over the pre-baked crust.
Bake for 25 to 30 minutes until the filling is set.
Let the bars cool on a wire rack.
Refrigerate the bars for a few hours before cutting.
Loosen the edges of the bars before cutting.
Tip: Dipping your knife in hot water helps prevent sticking when cutting.
Cut the bars into desired sizes.
Dust the bars with powdered sugar just before serving.
Tip: Dust powdered sugar on the bars just before serving to prevent it from dissolving.
Tip: Pre-baking the shortbread crust keeps it crisp and prevents the filling from seeping in.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using cold butter helps create a flaky texture in the shortbread crust.
- •Pre-baking the crust prevents the lemon filling from making it soggy.
- •The amount of sugar can be adjusted based on the tartness of the lemons used.
- •Lemon zest adds a burst of flavor and aroma to the filling.
