Lemon Bars Shortbread Crust Treat

These bright and tangy lemon bars are what I make when I want something quick but impressive for spring gatherings or a little weekend treat. Their buttery shortbread crust and thick citrusy filling win over everyone who tries them.

I remember the first time I made these on a rainy Saturday with my niece. Now she requests them every time we have a family baking day. They always disappear within hours.

Ingredients

• Fresh lemons: for zest and juice because this is what gives the filling its punchy bright flavor look for ones that feel heavy for their size
• Unsalted butter: for the crust so you can control the salt level be sure to let it come to room temperature so it is easy to cream
• Granulated sugar: for both crust and filling which brings balance to the tartness of the lemons make sure it is fine and not coarse
• All-purpose flour: for both stability in the crust and smoothness in the filling fluff it up and spoon it in for best accuracy
• Eggs: at room temperature so the filling bakes into a creamy custard always use large eggs for consistent results
• Vanilla extract: for a hint of warmth and to smooth out the lemony edges use pure extract for best flavor
• Powdered sugar: for dusting on top adds the perfect sweet finish sift it for a pretty snow like effect

Step-by-Step Instructions

Prepare the baking pan:

Line an eight inch square baking pan with parchment paper pressing it into the corners and leaving overhang for lifting later this helps release the bars cleanly

Make the shortbread crust:

In a large bowl cream softened butter and granulated sugar with a wooden spoon or hand mixer until fully blended and light. Mix in flour gradually until dough looks crumbly but holds together when pressed. Press the dough evenly into the prepared pan using your fingertips to work it into the corners and set a level base

Bake the shortbread crust:

Slide the pan into a preheated oven at three hundred fifty degrees fahrenheit and bake for about twenty minutes until the crust is lightly golden at the edges. Let it cool while you prepare the filling

Mix the lemon filling:

In a separate bowl whisk together eggs and granulated sugar until smooth. Add the fresh lemon juice and zest then whisk in the flour and vanilla extract. Stir until no lumps remain for a silky batter

Pour and bake the filling:

Pour the lemon mixture directly onto the warm crust and gently tilt pan to spread it evenly. Bake again for twenty minutes until the edges are set and the center only lightly jiggles. Remove and cool completely in the pan

Chill and cut the lemon bars:

Once room temperature chill in the fridge for at least two hours for clean slicing. Lift out using the parchment edges and cut into perfect squares with a sharp knife wiping the blade between each cut

Finish and serve:

Dust each square generously with powdered sugar just before serving and top with raspberries or extra lemon zest if you like

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My favorite part has to be the lemon zest which perfumes my whole kitchen while baking. There was one summer my family picked lemons from a neighbor’s backyard and our batch tasted incredible

Storage Tips

Once cut store lemon bars in an airtight container in the fridge with parchment between layers to keep them from sticking together. They stay fresh for five days chilled. If you want to freeze them spread out the squares on a baking sheet then move to a zip bag once solid. They thaw perfectly on the counter or in the fridge overnight

Ingredient Substitutions

Try limes or even a mix of citrus for a fun flavor twist. You can use salted butter but reduce added salt in the crust. Substitute gluten free all purpose flour for a gluten friendly option. Orange zest with lemon juice gives a softer citrus edge

Serving Suggestions

Lemon bars are admired with just a sprinkle of powdered sugar but you can elevate them with a few fresh raspberries or serve with a dollop of whipped cream. For a special event plate mini bars in cupcake liners for mess free serving

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Quick History

Lemon bars are believed to have emerged in the mid twentieth century as American bakers experimented with bar cookies. Their popularity soared thanks to community cookbooks and bake sales. Their sunshiny flavor quickly made them a classic

Frequently Asked Questions

→ Why use fresh lemon juice and zest?

Fresh lemon juice and zest deliver the brightest, most vibrant citrus flavor that pre-bottled juice can't match.

→ Should I use salted or unsalted butter?

Unsalted butter gives you control over salt content, but you can use salted butter and reduce added salt accordingly.

→ How do I get clean-cut edges?

Chill the bars fully in the fridge before slicing to ensure sharp edges and neat squares.

→ Can I use other citrus fruits?

Yes, try limes or even oranges for a flavorful twist; adjust zest and juice to your taste.

→ What type of pan works best?

A glass baking pan is recommended, as metal pans can react with citrus and affect taste.

→ How do I know when they’re baked through?

The bars are done when edges are set and the center only slightly jiggles. The filling will finish setting as they cool.