Lemon Bars With Shortbread Crust for Spring Parties
Bright, tangy lemon bars with a buttery shortbread crust that lean slightly more tart than sweet, hold their shape, and slice cleanly for easy travel to spring parties.
Equipment
- 8x8-inch (20 cm) square metal baking pan
- Parchment paper
- Medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Fine-mesh sieve (for dusting powdered sugar)
- Knife
- Cutting board
Ingredients
For the shortbread crust
- 125 g all-purpose flour 1 cup, leveled
- 40 g powdered sugar (confectioners’ sugar) 1/3 cup; sifted if lumpy
- 1/4 tsp fine salt
- 115 g unsalted butter melted and slightly cooled (1/2 cup / 1 stick)
- 1/2 tsp vanilla extract optional
- 1 tsp lemon zest finely grated; optional
For the lemon filling
- 200 g granulated sugar 1 cup
- 15 ml lemon zest finely grated (from about 2 lemons)
- 30 g all-purpose flour 1/4 cup, leveled
- 1/8 tsp fine salt
- 4 large eggs room temperature
- 120 ml freshly squeezed lemon juice strained (about 3–4 lemons)
For finishing
- 20–30 g powdered sugar for dusting just before serving (2–3 tbsp)
Instructions
- Heat the oven to 175°C / 350°F with a rack in the middle. Line an 8x8 inch (20cm) square metal baking pan with parchment, leaving overhang on two sides to create a sling. Lightly grease the parchment and any exposed sides of the pan.
- In a medium bowl, whisk together the flour, powdered sugar, and salt until no streaks remain. If using lemon zest in the crust, rub it into the dry mixture with your fingertips to release the oils.
- Pour in the melted, slightly cooled butter and vanilla (if using). Stir with a spatula until you get a soft, sandy dough that holds together when pressed. If it looks greasy and loose, let it sit a minute to absorb.
- Tip the dough into the prepared pan. Use your fingertips or the bottom of a measuring cup to press it into an even layer, pushing firmly into the corners. Press the dough just slightly up the sides (about 5 mm / 1/4 inch) to create a shallow rim.
- Optional: lightly prick the crust a few times with a fork to prevent air pockets. Bake for 18–20 minutes, until the edges are just turning light golden and the top looks dry, not shiny.
- While the crust bakes, combine the granulated sugar and lemon zest in a medium bowl. Rub the zest into the sugar with your fingertips until slightly damp and very fragrant.
- Whisk the flour and salt into the lemon sugar until evenly combined and no lumps remain.
- Crack the eggs into a separate small bowl first, then add them to the sugar mixture. Whisk gently but thoroughly until smooth and uniform in color, avoiding whipping in lots of air.
- Slowly whisk in the freshly squeezed, strained lemon juice. Stir once more right before pouring to redistribute any settled zest.
- When the crust is ready, remove the pan from the oven (leave the oven on) and immediately pour the lemon filling over the hot crust. Tilt the pan gently or nudge the filling into the corners for an even layer.
- Return the pan to the oven and bake for 18–22 minutes, rotating once if needed. The edges should be set; the center should look set but still have the tiniest jiggle.
- Cool on a rack until completely room temperature, about 1 hour.
- Cover and refrigerate for at least 2 hours (or up to overnight) for the cleanest slices.
- Lift out using the parchment sling and set on a cutting board. Dust with powdered sugar using a small sieve. Trim edges if desired, then slice into 16 small squares or 9 larger bars, wiping the knife between cuts.
Nutrition
Calories: 190kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 55mgSodium: 85mgPotassium: 45mgFiber: 0.4gSugar: 18gVitamin A: 260IUVitamin C: 6mgCalcium: 18mgIron: 0.7mg
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