These Lemon Bars With Shortbread Crust are such a zingy delight! The citrus smell filled my entire home I almost got filled up from the small before actually eating one. Needless to say, they taste just as good as they smell and so easy to make like many of my other recipes.
The first time I had a lemon bar was 2 years ago at a work meeting. I love citruses and anything made with them. So it was no surprise for me at all that I’d try making some lemon bars for myself one day.
Fast forward to today, I finally went and baked myself some delicious lemon bars. I’ve had quite a few and they were all different but the one I remember the most was one that had a shortbread. The lemon custard part was smooth and melts in your mouth while the cookie bottom provided a nice crumbly texture. Together, it was a flavor bomb! And I have successfully recreated that recipe.
How do you make lemon bars from scratch?
Lemon bars are really not hard to make at all. One of the ways to ruin it is if you don’t let it cook properly, or ruin the crust. This recipe provides all the necessary information on ingredients and methods.
Ingredients needed are listed as follow;
- All-Purpose Flour
- Powdered Sugar
- Fresh Lemon Juice
- Vanilla Extract
- Granulated Sugar
How do you know when Lemon Bars are done?
A strong indication that your lemon bars are done is when you pull them from the oven and it is no longer wobbly. It is best to follow the cooking time as a recipe suggests. Another way to tell it is cooked is when the outer corners turn golden brown.
Do lemon bars have to be refrigerated?
Yes. Lemon bars contain eggs which combined with other ingredients makes a custard. If you will not be eating them once it’s been baked, let them cool down and keep in a refrigerator. They will keep for about a week.
Lemon Bars With Shortbread Crust
- 1½ All-Purpose Flour
- ⅓ Powdered Sugar
- ½ cup Butter unsalted, melted
- 1 tsp Salt
- ½ cup Fresh Lemon Juice
- 4 medium Eggs
- 1 cup White Granulated Sugar
The Cookie Crust
- Start by heating your oven to 350F and line a 7x7 baking dish with parchment paper.
- Get a mixing bowl and whisk together 1½ cups of flour, powdered sugar, and salt, then pour in the melted butter then vanilla extract and mix well until combined.
- Sprinkle the dough evenly into your lined pan and press down into a flat layer with an offset spatula or with your hands. Bake at 350F for about 20 minutes until cooked.
The Lemon Filling
- While the crust is cooking, get a clean mixing bowl and add ¾ cup of granulated sugar, 4 eggs, and flour. Whisk till it's all combined and smooth.
- Pour the lemon juice next and mix well.
- Pour the filling onto the warm crust then transfer to the oven. Bake this for 20 minutes.
- Once it's ready, bring it out of the oven and let it sit in the baking dish for about 30 minutes to cool down. Transfer to the fridge for another 30 minutes till it's completely cool.
- Gently remove it from the baking dish and set it on a counter or board. Pull the parchment open. Garnish by sprinkling powdered sugar over it. Proceed by cutting it into your desired number of squares. Serve.