Lemon Shortbread Bars

Course: Brunch, Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: bars

Calories: 192kcal

Author: Lord Byron's Kitchen

Pucker up! These Lemon Shortbread Bars are perfectly balanced with tartness from the lemons and sweetness from the sugar. The easy to prepare lemon filling is baked right on top of that homemade buttery shortbread crust. Perfect to serve at Easter brunch, a light and refreshing summer dessert, but so delicious you can whip up a batch of these for any occasion!

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Ingredients

For the Shortbread:

1 cup salted butter, room temperature
1/2 cup sugar
2 cups all purpose flour

For the Lemon Topping:

1 1/2 cups sugar
1/3 cup all purpose flour
4 large eggs, room temperature
2/3 cup lemon juice, freshly squeezed only!
lemon zest
2 tablespoons confectioner's sugar

Instructions

Preheat your oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper or lightly coat the interior of the pan with non-stick cooking spray. Set aside.
Transfer the butter to a bowl and beat for 30-60 seconds.
Add the flour and sugar to the butter and beat until just combined.
Transfer the flour and butter mixture to the prepared baking pan and lightly press into the pan to form a flattened crust.
Bake for 20 minutes.
In the meantime, measure all of the filling ingredients into a bowl and beat lightly to combine.
After 20 minutes, remove the baking pan from the oven and pour the lemon filling mixture over top.
Return the baking pan to the oven for an additional 20 minutes.
Once baked, remove the lemon bars from the oven and immediately dust with the confectioner's sugar.
Set the pan aside and allow the bars to fully cool before slicing.

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