Name: Shortbread Lemon Bars
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 9 servings
Ingredients: 0.25 cup all purpose flour; 0.75 cup all purpose flour; 3 eggs; 0.5 cup lemon juice; 2 tsp lemon zest; 3 Tbsp fat milk; 0.33333334 cup powdered sugar; 0.25 tsp salt; 1 cup sugar; 6 tbsp butter

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Setting the table…

Method

14 steps · 1h 10m

01
Preheat Oven
Preheat your oven to 35.
02
Prepare the Pan
Either coat an 8-inch square baking pan with non-stick cooking spray or line it with foil, leaving an overhang on two sides to help lift the bars out later.
03
Make the Shortbread Dough
In a large mixing bowl, whisk together the 3/4 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt.
Add the 6 tablespoons butter, then cut it into the flour mixture with a fork or crumble it with your fingertips until the mixture resembles coarse meal.
04
Press the Crust
Press the shortbread mixture evenly into the bottom of your prepared pan.
05
Chill and Bake the Crust
Refrigerate the pressed crust for 15 minutes. Then, bake it for about 20 minutes, or until it turns golden brown around the edges.
06
Whisk Dry Filling Ingredients
In a medium mixing bowl, combine the 1 cup sugar and 1/4 cup all-purpose flour for the lemon filling.
07
Add the Eggs
Whisk in the 3 eggs until just combined.
08
Stir in Wet Ingredients
Pour in the 1/2 cup lemon juice, 3 tablespoons fat milk, and the remaining 1/4 teaspoon salt. Stir until everything is well combined.
09
Pour the Filling
Carefully pour the lemon filling mixture over the warm, baked shortbread crust.
10
Add Lemon Zest
Sprinkle the 2 teaspoons lemon zest evenly over the top of the filling.
11
Bake the Bars
Return the pan to the oven and bake for another 20 minutes, or until the filling is firmly set and doesn't jiggle much when you gently shake the pan.
12
Cool Completely
Transfer the pan to a wire rack and let the bars cool completely at room temperature before cutting.
13
Cut the Bars
Once fully cooled, use the foil overhang (if used) to lift the bars from the pan. Cut into 9 even squares.
14
Finish with Sugar
Before serving, dust the cooled lemon bars with a final sprinkle of powdered sugar.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	247kcal	12%
Fat	9g	13%
Carbohydrate	39g	15%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Shortbread Lemon Bars Recipe

About this recipe

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Method

Preheat Oven

Prepare the Pan

Make the Shortbread Dough

Press the Crust

Chill and Bake the Crust

Whisk Dry Filling Ingredients

Add the Eggs

Stir in Wet Ingredients

Pour the Filling

Add Lemon Zest

Bake the Bars

Cool Completely

Cut the Bars

Finish with Sugar

Nutrition

Allergens

Reviews

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