Lemon bars with shortbread crust are a perfect mixture of a buttery shortbread crust and a sweet, yet tart lemon custard.
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HOW TO MAKE LEMON BARS WITH SHORTBREAD CRUST
TOOLS YOU MAY NEED
- KitchenAid Mixer
- Measuring cups and spoons
- Mixing spoon
- Knife and cutting board
- Microplane
- 9 x 13 baking dish
INGREDIENTS
CRUST
- 2 cups all purpose flour
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla or lemon extract
- Zest of 1 lemon
FILLING
- 1.5 cups granulated sugar
- 1/4 cup flour
- 4 large eggs
- Juice of 3 lemons
- Zest from 2 lemons
DIRECTIONS FOR HOW TO MAKE LEMON BARS WITH SHORTBREAD CRUST
Crust
- In the bowl of a stand mixer, cream softened butter for 30 to 60 seconds, then add in granulated sugar and beat for another 30 to 60 seconds until light and fluffy.
- Scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.
- Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
- Press the dough into an 8 x 11 pan and bake at 325°F for 15-18 minutes.
Filling
- In the bowl of a stand mixer, combine sugar, flour, eggs, lemon juice and lemon zest.
- Poke holes in the crust, then pour the filling over top.
- Bake the lemon bars at 325°F for 23-25 minutes until just they’re golden brown around edge.
Allow the lemon bars with a shortbread crust to come to room temperature, then chill in the fridge for 1-2 hours then sprinkle with powdered sugar and enjoy!
NOTES
- Don’t over bake the crust in the first bake. It should be firm but not cooked all the way through.
- The lemon filling should be brown around the edges, but there will be a custard like texture.
- It’s important to chill the lemon bars thoroughly before adding the powdered sugar, otherwise it will melt.
- Store these lemon bars in the refrigerator for up to a week.
Lemon Bars with Shortbread Crust
Lemon bars with shortbread crust are a perfect mixture of a buttery shortbread crust and a sweet, yet tart lemon custard.
Equipment
- KitchenAid Mixer
- Measuring cups and spoons
- Mixing spoon
- Knife and cutting board
- Microplane
- 9 x 13 baking dish
Ingredients
Crust
- 2 cups all purpose flour
- 1 cup softened butter
- ½ cup granulated sugar
- 1 egg yolk
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- zest of one lemon
Filling
- 1½ cups granulated sugar
- ¼ cup all purpose flour
- 4 eggs
- juice of 3 lemons
- zest of 1 lemon
Instructions
Crust
- In the bowl of a stand mixer, cream softened butter for 30 to 60 seconds, then add in granulated sugar and beat for another 30 to 60 seconds until light and fluffy.
- Scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.
- Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
- Press the dough into an 8 x 11 pan and bake at 325°F for 15-18 minutes.
Filling
- In the bowl of a stand mixer, combine sugar, flour, eggs, lemon juice and lemon zest.
- Poke holes in the crust, then pour the filling over top.
- Bake the lemon bars at 325°F for 23-25 minutes until just they're golden brown around edge.
- Allow the lemon bars with a shortbread crust to come to room temperature, then chill in the fridge for 1-2 hours then sprinkle with powdered sugar and enjoy!
Notes
NOTES
- Don’t over bake the crust in the first bake. It should be firm but not cooked all the way through.
- The lemon filling should be brown around the edges, but there will be a custard like texture.
- It’s important to chill the lemon bars thoroughly before adding the powdered sugar, otherwise it will melt.
- Store these lemon bars in the refrigerator for up to a week.
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