Lemon Bars with Shortbread Crust
Buttery shortbread topped with a silky lemon filling, baked in an 8 inch pan and cut into 16 squares.
Equipment
- 8 inch square pan
- Food processor
- Parchment paper
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- ¾ cup all-purpose flour for the shortbread base
- ¼ cup rice flour or cornstarch, for the shortbread base
- ½ cup powdered sugar, sifted for the shortbread base
- ¼ tsp salt for the shortbread base
- 8 tbsp unsalted butter, cold and cut into 1/2 inch cubes 1 stick, for the shortbread base
- 3 large eggs for the lemon filling
- 1 cup superfine sugar or granulated sugar, for the lemon filling
- 2 tbsp all-purpose flour for the lemon filling
- 1 tbsp lemon zest from 2 to 3 lemons, for the lemon filling
- ½ cup fresh lemon juice for the lemon filling
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Get ready. Heat the oven to 350 degrees F and line an 8 inch square pan with parchment, leaving an overhang.
- Pulse the dough. Pulse the flours, powdered sugar, salt, and cold butter 5 to 10 times in a food processor until sandy.
- Press and bake. Press the mixture firmly into the pan and bake 20 minutes, until the edges are golden.
- Mix the filling. While the crust bakes, whisk the eggs, sugar, flour, zest, and lemon juice until smooth.
- Bake again. Pour the filling over the hot crust and bake 20 minutes, until set with a slight wobble in the center.
- Chill and cut. Cool 1 hour, refrigerate at least 2 hours, cut into 16 squares, and dust with powdered sugar.
Notes
Substitutions: Cornstarch can replace the rice flour, and granulated sugar can replace the superfine sugar.
Tips: Pour the filling over the hot crust and chill fully before slicing for clean squares.
Storage: Refrigerate up to 4 days or freeze up to 3 months without the powdered sugar.