Lemon Shortbread Bars
Posted by Cassidy Snow on
As soon as the snow starts melting and the birds start singing, and easter is just around the corner the first thing that I start craving is the bright flavour of lemon in desserts! Whether it just be lemon curd or a lemon meringue pie, or even these easy, yet so tasty lemon bars, I look forward to my first bites of spring citrus flavours!
Ingredients...
Short Bread
- 1 cup all-purpose flour, spooned and levelled
- ⅓ cup granulated sugar
- ¼ tsp kosher salt
- ½ cup unsalted butter, 1 stick, melted, plus more for the pan
- 1 tsp vanilla paste
Lemon Curd
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ¼ cup all-purpose flour, spooned and leveled
- 4 large eggs
- ½ cup fresh lemon juice
- Granulated sugar for dusting
Method...
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line it with parchment paper on all sides. Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
- Make the shortbread crust: In a large bowl, whisk together the flour, sugar, and salt. Add the melted butter and vanilla and use a spatula to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
- Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and pierce with a fork.
- Meanwhile, make the lemon filling: Place the sugar in a large bowl. Add the lemon zest to the bowl and use your fingers to work it into the sugar to release its fragrant oils.
- Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
- Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
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Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
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Dust the chilled bars with powdered sugar, slice, and serve.
Makes an 8x8 pan
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