Lemon Bars with Shortbread Crust
User Reviews
5
Lemon Bars with Shortbread Crust
Description
This recipe consists of a two-part preparation: a shortbread crust and a lemon filling. The shortbread crust is made by combining all-purpose flour, powdered sugar, cornstarch, salt, and chilled butter into a pale yellow coarse meal texture, pressed evenly into a baking dish, then baked until golden. The lemon filling blends lightly beaten eggs with sugar, flour, fresh lemon juice, lemon zest, whole milk, and a touch of salt to create a smooth custard-like filling poured over the baked crust and baked until set.
The result is a bar with a crisp, subtly sweet shortbread layer beneath a tangy, slightly creamy lemon topping. The powdered sugar dusting typically added before serving enhances the sweetness contrast. The tart filling cuts through the richness of the butter in the crust, making a well-balanced flavor profile.
Lemon Bars are best served chilled and cut into bars, making them convenient for serving at gatherings or for everyday enjoyment. They can be stored tightly wrapped in the refrigerator for several days or frozen for longer storage, retaining their texture and flavor well.
Ingredients
For the Crust:
- 1 ¾ cups all-purpose flour
- ⅔ cup powdered sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 12 TB butter chilled and cut into 1 inch pieces, salted
For the Filling:
- 4 large egg lightly beaten
- 1 cup granulated sugar
- 3 TB all-purpose flour
- lemon 2/3 cup, juice of 3 large
- lemon zest of 2 lemons
- ⅓ cup milk whole
- ⅛ tsp table salt
Instructions
- For the Crust: Preheat oven to 350F with oven rack at middle position. Press a long piece of foil into 13x9 baking dish, so that the ends hang over the dish (helps with removal of bars). Grease the foil and set aside.
- Blend flour, powdered sugar, cornstarch, and salt in food processor until fully combined, about 15 seconds. Add butter and process to blend, about 10 seconds. Then pulse until the mixture looks pale yellow, resembling a coarse meal. If you're doing it by hand, mix the dry ingredients together in large bowl.
- Freeze butter and grate it on large holes of a grater, into the bowl and toss pieces to coat with flour mixture. Rub the bits with fingers until flour turns pale yellow and resembles coarse meal. Sprinkle crust mixture into prepared pan and firmly press into an even layer over bottom of pan. Place pan in freezer for 10 minutes. Then bake about 20 minutes or until golden brown.
- For the Filling: Whisk eggs, sugar, and flour in large bowl. Stir in lemon zest, lemon juice, milk, and salt to incorporate.
- Reduce oven temp to 325F. Stir filling mixture well, and pour into warm crust. Bake until filling feels firm upon a very light touch, 20-25 minutes. Transfer to wire rack and cool completely to room temp.
- Tightly cover and chill in fridge before serving. Once chilled, remove entire dessert with foil sling, and cut into squares with a very sharp knife or serrated knife. Dust with powdered sugar upon serving, if desired.
Notes
- If dusting with powdered sugar, do so just before serving to prevent it from dissolving.
- Store lemon bars airtight in the fridge for up to 4 days to keep them fresh.
- They can be wrapped airtight and frozen for up to 1 month without loss of quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 160kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 85mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 271IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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