Ingredients for Easy Lemon Shortbread Bars
- 1 cup (2 sticks) softened unsalted butter
- powdered sugar, for sprinkling
- 2 cups + 1 tablespoon all-purpose flour
- 1 large egg
- ¼ cup fresh lemon juice
- lemon zest
- 1¼ cups granulated sugar
- 2 cups + 1 tablespoon all-purpose flour
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How to Make Easy Lemon Shortbread Bars
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy. Gradually add 2 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Press the dough evenly into the prepared baking pan. Use your fingers or the bottom of a measuring cup to create an even layer.
- Bake for 20 minutes, or until the edges are lightly golden.
- While the shortbread is baking, prepare the lemon topping. In a medium bowl, whisk together ½ cup granulated sugar, ¼ cup lemon juice (freshly squeezed Meyer lemons are ideal!), 1 large egg, and 1 tablespoon all-purpose flour until smooth.
- Remove the shortbread from the oven and pour the lemon topping evenly over the warm crust.
- Return to the oven and bake for an additional 20-25 minutes, or until the topping is set and lightly golden brown.
- Let the bars cool completely in the pan before sprinkling with powdered sugar and cutting into squares. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
154g
Fat
51g
Carbs
19g
