Shortbread-based lemon bars.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 squares |
Ingredients
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar
- ¼ cup butter
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 2 large eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and 1/4 cup confectioners sugar in a medium bowl. Melt butter and stir into flour mixture. Press evenly into an 8×8-inch baking dish.
- Bake in the preheated oven for 20 minutes.
- While crust bakes, make topping: Mix 1 cup white sugar, 2 tablespoons flour, and baking powder in a large bowl. Beat eggs and add to mixture, stirring well. Add lemon juice and zest; mix well. Pour over crust.
- Bake in the preheated oven for 25 minutes. Cool slightly, then cut into squares while warm; dust with confectioners’ sugar.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 45 mg |
| Sugars | 17 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I added extra lemon zest for more flavor and less powdered sugar for less sweetness.
yumy
This was so easy to make and came out perfectly thank you ♥
I was very disappointed to say the least. I baked the shortbread for 10 minutes, and I used aluminum foil instead of parchment paper, and the shortbread got stuck like a rock,and the curd stayed runny,so I couldn’t even cut it into squares. I ended up throwing away my baking sheet. I will try again using parchment paper, and I will use buttermilk, instead of subbing with the milk and lemon juice mixture.
The crust was very hard, but it tasted ok, the topping was delicious! I ended up using a little over 5 tablespoons of lemon juice instead of just 3. I only baked the crust 15 min and then 20 minutes with the lemon topping. I will make these again, but I plan to increase the butter used in the crust.
Loved this recipe! I went with 1/3 cup butter for the base, followed others advice and baked the base just 15 minutes. Also zested and juiced 2 fresh lemons, so guessing I had 1 TBSP of zest and 3 TBSP of juice, maybe a bit more. SO good!
I added a little Xtra lemon
Recommend, very good.
Great recipe! I made a few tweaks, more butter and more lemon juice
The crust to filling ratio is off. Otherwise they are very good. It’s almost like the crust just has a glaze over it. I wish it was more like a bar. The taste is good, but I would not make these again.
I didn’t add none stick so they were a little stuck, however, the taste and texture was amazing !
I Followed the directions exact and really enjoy it. My family had no complaints either.
The proportions are way off, there isn’t nearly enough filling
Great recipe!! Made them for a birthday party and they flew!
Made it as instructed, crust was a bit hard but still good even when cool. The topping was also pretty thin overall. Remade it with the suggestions from the comments: – plain sugar instead of confectioners in crust – cut softened butter into dry instead of melting – 15 min bake on crust – doubled topping – 20 min final bake …and that’s how I’ll save and make this in the future!
I never made lemon squares or eaten them. Its a new dessert for me to make over and over
I don’t know what they taste like because I made the, for my friend because I had hurt her feelings and she said she liked them a lot!
accidentally used the wrong sugar for the base (white sugar) but still tasted amazing, also used extra butter for the base! I added extra lemon zest and lemon juice to the top layer too tasted awesome and will happily make the same again
i wasent good
Was delicious and easy to make, especially for first timers like me! I would make this recipe again, thanks for sharing!
Not lemony difficult to cut Too thin will look for another recipe