Lemon Bars with Shortbread Crust
In short: Buttery shortbread crust topped with a bright, silky lemon filling that sets like a soft curd, then dusted with powdered sugar. It takes about 1 h 10 min in total and makes 16 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 2 h 30 min
- Total
- 1 h 10 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 170 kcal
Lemon bars have a crisp, buttery shortbread base under a bright, silky filling that sets like a soft curd. They are baked in two steps: the crust goes in first so it stays crisp, then the filling is poured over it and baked until just set. Fresh lemon juice is essential, because bottled juice tastes flat. A snowfall of powdered sugar is traditional, but add it only once the bars are cold.
Instructions
- Heat the oven to 180°C (350°F). Line a 20 cm (8 in) square pan with parchment paper, leaving an overhang on two sides.
- Mix the soft butter, powdered sugar, flour and salt until the dough is smooth and holds together when pinched. Press it firmly and evenly into the base of the pan.
- Bake the crust for 18 to 20 minutes, until pale golden at the edges. Leave the oven on.
- While the crust bakes, whisk the eggs and granulated sugar until smooth. Whisk in the flour, then the lemon juice and zest.
- Pour the filling through a sieve onto the hot crust, for a smooth top. Bake for 20 to 25 minutes, until the filling is just set and barely wobbles in the center.
- Cool in the pan to room temperature, then chill for at least 2 hours. Lift out, cut into 16 squares with a sharp knife, wiping it between cuts, and dust with powdered sugar just before serving.
Tips
- Pour the filling onto the crust while it is still hot. The crust seals, so it stays crisp instead of turning soggy.
- Dust the powdered sugar on right before serving. If it sits on the bars for long, it dissolves into the filling and disappears.
Questions and answers
Why are my lemon bars runny?
They were underbaked or not chilled long enough. The center should barely wobble when you nudge the pan, and the bars need at least 2 hours in the fridge to set.
Why did my lemon bars turn brown on top?
The oven was too hot or the bars baked too long. Check them at 20 minutes and take them out as soon as the filling is set.
Can I make lemon bars ahead?
Yes. Keep them covered in the fridge for up to 4 days and add the powdered sugar just before serving. They can be frozen for 2 months.
How long does it take to make Lemon Bars with Shortbread Crust?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Lemon Bars with Shortbread Crust?
About 170 kcal per serving, with 2 g of protein, 25 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 0 g |
| Sugar | 16 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
