Ingredients for Shortbread Lemon Bars
- 1 ½ cups all-purpose flour
- ¾ cup powdered sugar (for crust) + ½ cup powdered sugar (for topping)
- Lemon, Rind Of
- Orange Rind
- 1 cup (2 sticks) cold unsalted butter
- Eggs
- Sugar
- Lemon Juice
- Lemons, Rind Of
- Baking Powder
- Sour Cream
- Vanilla
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How to Make Shortbread Lemon Bars
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a food processor, combine 1 ½ cups all-purpose flour, ¾ cup powdered sugar, 1 tablespoon grated lemon zest, and ½ tablespoon grated orange zest.
- Cut in 1 cup (2 sticks) cold unsalted butter, using the pulse function until the mixture resembles coarse crumbs.
- Process until the mixture just comes together to form a ball. Be careful not to over-process.
- Press the dough evenly into the prepared baking pan. Bake for 12-14 minutes, or until the edges are lightly golden.
- While the crust bakes, prepare the lemon filling: In a medium bowl, whisk together ¾ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, ½ cup lemon juice, 2 large eggs, and 2 tablespoons unsalted butter (melted).
- Pour the lemon filling evenly over the hot crust.
- Bake for an additional 14-16 minutes, or until the filling is set and lightly browned.
- Let the bars cool completely in the pan. Meanwhile, prepare the topping:
- In a small bowl, combine ½ cup powdered sugar and 2 tablespoons lemon juice until smooth.
- Once the bars are completely cool, spread the lemon topping evenly over the filling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set completely.
- Cut into bars and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
20g
Carbs
6g
