Finger-Licking Lemon Shortbread Bars

Name: Finger-Licking Lemon Shortbread Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 bars
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar; 1/2 cup freshly squeezed lemon juice; 2 teaspoons lemon zest; 1/4 cup all-purpose flour; Powdered sugar for dusting

Highlighted under: Classic Baking Recipes

I love baking, and these Finger-Licking Lemon Shortbread Bars have quickly become a favorite in my home. The combination of buttery, crumbly crust with a zesty lemon filling creates a delightful treat that's perfect for any occasion. Whether it's a cozy family gathering or a summer barbecue, these bars are always a hit. Plus, they're easy to make ahead of time, allowing me to enjoy the moment without rushing in the kitchen. Trust me, once you taste these, you'll be hooked!

Created by

Emily

Last updated on 2026-02-06T17:10:28.438Z

Baking these bars was an adventure that filled my kitchen with a sweet citrus aroma, making it almost impossible to resist sampling the batter. The key to achieving the perfect filling is using freshly squeezed lemons, as the vibrant juice and zest provide an unbeatable flavor that bottled alternatives just can't match.

I also found that letting the bars cool completely before slicing ensures clean cuts and preserves that beautiful, smooth top layer. These little tricks have made my shortbread bars a crowd-pleaser every time!

        Why You'll Love These Bars
        Perfectly balanced sweetness with a tangy lemon twist
Buttery shortbread crust that melts in your mouth
Versatile for any occasion, from brunch to dessert

      

The Importance of Fresh Ingredients

For these Finger-Licking Lemon Shortbread Bars, the quality of your ingredients plays a crucial role in the final flavor. Using freshly squeezed lemon juice and zest enhances the citrusy brightness, giving your bars that vibrant zing. Avoid bottled lemon juice if possible, as it often lacks the fresh flavor necessary for a truly delicious dessert. Choose lemons that feel heavy for their size and have a vibrant yellow color for the best results.

The butter used in the shortbread should be unsalted and at room temperature. This allows for better incorporation with the powdered sugar, ensuring a light and airy crust. If you're in a pinch, you can substitute the butter with a plant-based margarine for a dairy-free version, though the flavor will slightly differ. Remember to bring the margarine to room temperature for optimal mixing.

Perfecting the Shortbread Crust

When prepping the shortbread crust, ensure that you combine the butter and powdered sugar until the mixture appears light and creamy, about 3-5 minutes. This stage is essential as it creates air pockets that result in a more tender and flaky texture. If you accidentally over-mix, the crust might become too dense, so aim for a balance between lightness and cohesiveness.

For a more personalized touch, consider adding a pinch of cinnamon or almond extract to the crust. This variation can subtly enhance the flavor without overpowering the lemon filling. If the crust seems too crumbly after mixing, add a teaspoon of cold water to help bind it together before pressing it into the baking dish.

Serving Suggestions and Storage Tips

Once your lemon bars are baked and cooled, dusting them with powdered sugar not only adds a touch of elegance but also balances the tangy filling’s brightness. For a delightful pairing, serve these bars with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the tartness beautifully and creates a well-rounded dessert experience.

If you plan to make these bars ahead of time, they store well in an airtight container in the fridge for up to five days. For longer storage, consider freezing them. Cut the bars into squares, place them in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container with parchment paper between layers to prevent sticking. When you're ready to enjoy, simply thaw them in the refrigerator overnight.

Ingredients

Gather the following ingredients before you start:

For the Shortbread Crust

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Lemon Filling

4 large eggs
1 1/2 cups granulated sugar
1/2 cup freshly squeezed lemon juice
2 teaspoons lemon zest
1/4 cup all-purpose flour
Powdered sugar for dusting

Make sure you have everything measured out before you start mixing!

Instructions

Follow these steps to create your delicious lemon shortbread bars:

Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract, then gradually mix in the flour and salt until the dough forms. Press the dough into the bottom of a greased 9x13 inch baking dish, ensuring an even layer.

Bake the Crust

Bake the crust in the preheated oven for about 20 minutes or until it's lightly golden. Remove from the oven and let it cool slightly.

Make the Lemon Filling

In another bowl, whisk together the eggs and granulated sugar until combined. Stir in the lemon juice, zest, and flour until smooth.

Combine and Bake Again

Pour the lemon filling over the warm shortbread crust and return it to the oven. Bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.

Cool and Serve

Allow the bars to cool completely before dusting with powdered sugar and slicing into squares. Enjoy your homemade lemon shortbread bars!

For best results, refrigerate the bars for a couple of hours before serving to enhance the flavor.

Pro Tips

For an extra burst of flavor, consider adding a pinch of salt in the lemon filling to enhance the sweetness and tanginess.

Troubleshooting Common Issues

If your lemon filling doesn't set properly, it might be due to underbaking. Make sure to bake until the edges are slightly puffed and the center is firm to the touch. The filling should jiggle slightly when you shake the pan, indicating that it's perfectly set. If your bars are too firm or rubbery, it may be due to overbaking, so keep a keen eye during the last few minutes of cooking.

Another common concern is the separation of the filling from the crust. This can happen if the crust is too warm when you add the filling, causing it to slide. Let the crust cool for at least 10-15 minutes before adding the lemon mixture. This waiting period creates a better seal and maintains the integrity of both layers.

Variations to Explore

For a fun twist on the classic recipe, try incorporating different citrus fruits like lime or orange into the filling. Replace half of the lemon juice with lime or orange juice, adjusting the zest accordingly, for a unique flavor profile. You could also consider a lavender-infused lemon variation by steeping dried lavender buds in the lemon juice before straining it for a fragrant enhancement.

If you prefer a gluten-free option, substitute the all-purpose flour in both the crust and filling with a gluten-free flour blend. Keep in mind that texture may vary slightly, so look for a blend that contains xanthan gum for the best results. This allows you to enjoy the deliciousness of these lemon bars without gluten!

Questions About Recipes

→ Can I use bottled lemon juice?

While you can use bottled lemon juice, freshly squeezed juice will give you the best flavor and brightness.

→ How should I store the leftovers?

Store leftover bars in an airtight container in the refrigerator for up to a week.

→ Can I freeze these bars?

Yes, they freeze well! Just wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container.

→ What if I don't like lemon?

You can replace the lemon juice with other citrus juices like lime or orange for a different flavor profile!