Lemon Shortbread Bars
A thick layer of buttery shortbread topped with a tart lemon curd filling, dusted with a sprinkling of powdered sugar.
Equipment
- mixing bowls of various sizes
- standard 9"x13" baking dish
- citrus zester
- citrus juicer or fork
Ingredients
- 1 cup unsalted butter, softened
- 1 tsp + zest of one lemon, divided
- 2 1/4 cups all-purpose flour, divided
- 1 3/4 cups granulated sugar, divided
- 1/2 tsp lemon extract
- 2 lemons, juiced
- 4 large eggs, room temperature
- powdered sugar, for dusting
Instructions
- Preheat oven to 350° F. Combine the butter, 1 teaspoon of lemon zest, 1/4 cup granulated sugar and 2 cups all-purpose flour in mixing bowl and mix until sand-like texture.
- Press into the bottom of an ungreased 9x13” pan and bake for 15 minutes. Allow to cool slightly while preparing the filling mixture.
- To prepare filling mixture, whisk together remaining flour and sugar in large mixing bowl.
- Zest the remainder of the entire lemon and add to mixture, followed by eggs, lemon juice and lemon extract. Mix until combined.
- Pour over partially baked crust and return to oven for an additional 18-20 minutes (watch very carefully and do NOT allow the lemon mixture to brown). The center should not jiggle at all when the pan is moved.
- Allow to cool on wire rack. When cooled, chill at least two hours before dusting with powdered sugar to serve. Allow to sit at room temperature about 15 minutes prior to cutting into bars.
Notes
- Let the bars sit at room temperature about 15 minutes prior to cutting, or the shortbread crust can be difficult to remove from the pan
- Store chilled and only dust with powdered sugar immediately before serving. Some of the powdered sugar may dissolve after refrigerating - this is normal. Add more powdered sugar if needed.
- These bars will keep refrigerated, sealed in an airtight container for up to 72 hours. They do not freeze well.
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