Why poke holes in the baked crust?

The holes help the lemon filling grip the shortbread so the layers stay together when sliced.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled will work in a pinch.

Lemon Bars with Shortbread Crust

Name: Lemon Bars with Shortbread Crust
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24 bars
Cuisine: American
Ingredients: 1 cup unsalted butter; 0.5 cup granulated sugar; 2 tsp vanilla extract; 0.5 tsp salt; 2.125 cup all-purpose flour; 2 cup granulated sugar; 6 tbsp all-purpose flour; 6 whole eggs; 1 cup fresh lemon juice; 2 tsp lemon zest; 2 tbsp confectioners sugar

Seven ingredients deliver the perfect balance of buttery shortbread and bright, creamy lemon curd.

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Servings

24 bars

Calories

200/serving

Difficulty

Easy

by Replay RecipesAmerican Cuisine

Dessert

Nutrition Per Serving

200Calories

3gProtein

30gCarbs

8gFat

22gSugar

Ingredients

1 cup unsalted butter
0.5 cup granulated sugar
2 tsp vanilla extract
0.5 tsp salt
2.125 cup all-purpose flour
2 cup granulated sugar
6 tbsp all-purpose flour
6 whole eggs
1 cup fresh lemon juice
2 tsp lemon zest
2 tbsp confectioners sugar

Servings

24 bars

Ingredients

Prepare the Shortbread Crust

Preheat the oven to 325 degrees Fahrenheit and line a 9-by-13-inch glass baking pan with parchment paper. Stir together the melted butter, sugar, vanilla, and salt. Add the flour and mix until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the pan.

Bake the Crust

Bake the shortbread crust for 20 to 22 minutes until the edges turn lightly golden. Remove from the oven and immediately poke holes across the surface with a fork so the filling adheres properly.

21 min

Prepare the Lemon Filling

While the crust bakes, sift the sugar and flour together in a bowl. Whisk in the eggs until smooth, then add the fresh lemon juice and lemon zest and whisk until fully combined.

Bake the Filling

Pour the lemon filling over the warm crust and return to the oven. Bake for 22 to 26 minutes until the center is set and no longer jiggles when gently shaken.

24 min

Cool and Chill

Allow the bars to cool completely at room temperature for about 2 hours, then refrigerate for 1 to 2 hours until firm. Lift the parchment from the pan, dust generously with confectioners sugar, and cut into squares.

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Tips & Variations

Sifting the sugar and flour together before adding the eggs prevents lumps in the filling.
For the cleanest cuts, wipe the knife between each slice.

Frequently Asked Questions

Why poke holes in the baked crust?: The holes help the lemon filling grip the shortbread so the layers stay together when sliced.
Can I use bottled lemon juice?: Fresh lemon juice is strongly recommended for the best flavor, but bottled will work in a pinch.

Recipe inspired by the original at sallysbakingaddiction.com. Ingredients and factual cooking data extracted; instructions independently written.

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