Lemon Bars With Shortbread Crust Recipe

If you're looking for a sweet yet tangy dessert that's both easy to make and guaranteed to impress, look no further than lemon bars with shortbread crust. This classic treat combines a buttery, melt-in-your-mouth shortbread crust with a luscious, zesty lemon filling. Whether you're preparing for a holiday gathering, a casual afternoon tea, or just treating yourself, this recipe is the perfect solution. Keep reading to learn how to make these irresistible lemon bars and discover some handy tips to take them to the next level.

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What Are Lemon Bars With Shortbread Crust?

Lemon bars with shortbread crust are a layered dessert that strikes the perfect balance between sweetness and tartness. The base is made from a buttery shortbread crust that serves as the ideal complement to the bright and zesty lemon filling on top. When baked together, these two layers create a delightful contrast in texture and flavor that’s sure to satisfy any dessert lover’s craving.

This recipe is perfect for those who enjoy a contrast between buttery richness and citrus brightness. Lemon bars are easy to transport, making them an ideal dessert for parties, potlucks, or lunchboxes. Plus, their vibrant yellow color adds a cheerful visual element to any dessert table.

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Ingredients List for Lemon Bars With Shortbread Crust

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional)

For the Lemon Filling:

• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs
• ½ cup freshly squeezed lemon juice (approximately 4 lemons)
• 1 tablespoon lemon zest (from about 2 lemons)
• A pinch of salt
• Powdered sugar for dusting (optional)

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Substitutions and Variations

One of the best things about this lemon bar recipe is its flexibility. Here are a few ideas to tailor it to your taste preferences:

Substitutions:

• Butter: If you prefer a non-dairy option, you can substitute the unsalted butter with plant-based butter or margarine. Just be sure to choose one that has a similar fat content to ensure the crust maintains its structure and richness.
• Gluten-Free: Swap out the all-purpose flour with a gluten-free flour blend in both the shortbread crust and the lemon filling. Look for a blend that includes xanthan gum to help with binding.
• Sugar: You can use coconut sugar or a sugar substitute like stevia for a lower-glycemic option. Keep in mind that the color of the lemon bars may turn slightly darker with alternative sweeteners.

Variations:

• Citrus Twist: Try combining lemon juice with other citrus fruits such as lime, orange, or grapefruit for a more complex flavor profile. For example, half lemon juice and half lime juice create an extra zingy variation.
• Herb-Infused: Add a subtle touch of freshness by infusing the lemon filling with herbs like rosemary, thyme, or mint. Add the herbs while you mix the lemon filling and strain them out before baking for a nuanced flavor.
• Coconut: For a tropical twist, sprinkle shredded coconut on top of the shortbread crust before pouring in the lemon filling. The coconut will toast slightly during baking, adding a delicious nutty flavor.

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Step-by-Step Cooking Instructions

The key to mastering lemon bars is ensuring that both the crust and filling are perfectly balanced. Follow these steps carefully to achieve that result.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray, and line it with parchment paper to make removing the bars easier later.

Step 2: Prepare the Shortbread Crust

In a large bowl, beat together the softened butter, powdered sugar, and vanilla extract (if using) until creamy. Gradually add in the flour and salt, mixing until a crumbly dough forms.

Step 3: Press the Crust Into the Pan

Once the dough is mixed, press it evenly into the prepared baking dish. Make sure to press the dough down firmly to create an even layer. Use a fork to prick small holes in the crust to prevent air bubbles from forming while baking.

Step 4: Bake the Shortbread Crust

Bake the shortbread crust for about 18-20 minutes, or until it turns a light golden brown around the edges. Remove from the oven and set aside to cool slightly while you prepare the lemon filling.

Step 5: Make the Lemon Filling

While the crust is baking, whisk together the sugar, flour, eggs, lemon juice, lemon zest, and a pinch of salt in a medium bowl. Make sure the mixture is smooth and fully combined. The flour helps the filling set properly while baking, so don’t skip this ingredient!

Step 6: Pour the Filling Over the Crust

Once the crust has cooled for a few minutes, pour the lemon filling over the warm crust. Spread the filling evenly across the surface to ensure every bite has a consistent lemony flavor.

Step 7: Bake Again

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are slightly golden. The center should still have a slight jiggle but will firm up as it cools.

Step 8: Cool Completely

Allow the lemon bars to cool completely at room temperature before transferring the pan to the refrigerator for at least 2 hours. This step is crucial for achieving clean slices and the right texture.

Step 9: Dust With Powdered Sugar

Once the lemon bars are fully chilled, dust them with powdered sugar before cutting them into squares or rectangles for serving.

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Common Mistakes to Avoid

• Undercooking the Crust: Make sure your shortbread crust is fully baked and slightly golden before adding the lemon filling. If it's too soft, it will absorb too much moisture from the filling and become soggy.
• Overmixing the Filling: Be sure not to overbeat the lemon filling. This can introduce too much air, which may cause the filling to puff up while baking and then collapse as it cools.
• Skipping the Cooling Time: Rushing the cooling process will result in messy, uneven cuts. For clean, crisp slices, always allow the lemon bars to chill fully in the refrigerator.

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Serving and Presentation Tips

Lemon bars are delightful as-is, but a little extra attention to presentation can make them even more impressive.

How to Serve Lemon Bars

For the perfect serving size, cut your lemon bars into 16 or 24 squares, depending on how large or small you'd like each portion to be. These bars are best served cold, so ensure they’ve had plenty of time to chill before slicing and serving.

You can serve lemon bars as a standalone dessert, or pair them with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a touch of creaminess to balance the tartness.

Presentation Ideas for Lemon Bars

1. Powdered Sugar Dusting: A light dusting of powdered sugar across the top adds a classic, elegant touch. Use a fine mesh sieve to evenly distribute the sugar.
2. Citrus Garnish: Thin lemon slices or twists can be placed on top of each square for a decorative and edible garnish.
3. Herbal Accent: If you’ve infused your lemon filling with herbs, add a sprig of mint or thyme to each plate for an aromatic touch.
4. Fruit Pairings: Serve alongside fresh raspberries, blueberries, or strawberries to add a burst of color and a touch of sweetness that complements the tart lemon filling.

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Lemon Bars Recipe Tips

• Room Temperature Eggs: Using room temperature eggs ensures that the filling comes together smoothly and bakes evenly.
• Extra Zesty: For a stronger lemon flavor, feel free to add a bit more lemon zest. Just be careful not to add too much juice, as it could affect the consistency of the filling.
• Storage: Lemon bars can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. If freezing, be sure to separate layers with parchment paper to prevent sticking.

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Frequently Asked Questions (FAQs)

1. Can I make lemon bars ahead of time?

Yes, lemon bars can be made a day or two in advance. In fact, they often taste better the next day after the flavors have had time to meld together.

2. Can I freeze lemon bars?

Absolutely! Lemon bars freeze well. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw them in the fridge before serving.

3. How do I keep my lemon bars from being too sour?

If you prefer a sweeter flavor, reduce the lemon juice slightly or add an extra ¼ cup of sugar to the filling.

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Conclusion

Lemon bars with shortbread crust are a timeless dessert that is loved for their perfect balance of sweet and tart. This easy-to-follow recipe ensures that you’ll create delicious lemon bars that everyone will enjoy. With simple ingredients, a few helpful tips, and some creative presentation ideas, you’ll have a crowd-pleasing dessert that’s as visually appealing as it is delicious. Try this recipe today, and don’t forget to make it your own by experimenting with different variations and flavors!

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