These Shortbread Lemon Bars are super easy to make and will be gone in no time. With a buttery shortbread crust and puckery, sweet lemon curd, these are a great way to use up some of Summer’s citrus. Though you can make these anytime!
Easy to Make Lemon Bars
I haven’t made these in a while, and the Meyer lemons I recently plucked from the neighbors overhanging tree made me think of the yummy, thick custard-like filling on these easy to make lemon bar cookies. The addition of some chopped almonds in the cookie base is a nice touch too.
The Meyer Lemon is native to China and thought to be a cross between a true lemon and either a mandarin or common orange. Either way the smell and taste is amazing and slightly different from your normal California lemon.
I like to beat the lemon curd filling with an electric beater to get a little foam from the eggs. While it bakes it gives an almost meringue like crust on top and when you bite through the pillowy soft powdered sugar your teeth are greeted with a slight crunch as you break into the lemony filling and then the soft, buttery shortbread cookie base.
These Shortbread Lemon Bars are so good.
If you’re looking for other bar-type cookies, try my No Bake Peach Cheesecake Bars, Chocolate Caramel Butter Bars or these White Chocolate Cherry Pie Shortbread Bars. Enjoy!
Shortbread Lemon Bars
- 1 cup butter
- 2 1/4 cup all purpose flour
- 1/2 cup chopped skinless almonds
- 1/4 cup powdered sugar
- 4 eggs
- 2 cups sugar
- 1/2 tsp baking powder
- 6 tbsp lemon juice (See Note 1)
- 1 lemon zest
- 1/3 cup powdered sugar
- Preheat oven to 350˚F.
- Place the butter, 2 cups of flour, almonds and 1/4 cup powdered sugar In a food processor and mix until this forms a ball, scrapping sides as needed to incorporate all.
- Press this mixture into a 13x9" pan coated with cooking spray or butter. Form a 1/2" rim around the edges and bake for 15 minutes until a light golden brown.
- In a mixing bowl whisk the eggs, sugar, the remaining 1/4 cup of flour, baking powder, lemon juice, and lemon zest until smooth. Pour this mixture over the cooked dough and spread to cover completely, staying inside the rim of the cookie dough.
- Bake for another 30 minutes until the filling is set, and the edges are golden brown. Cool completely and then sift the remaining 1/3 cup of powdered sugar evenly over the top. Cut into bars and serve.
- I often times use Meyer lemons as a substitute for regular lemons and the flavor is amazing.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
My mouth is literally watering – I love lemony desserts! These look delicious and so easy!
Thanks Marissa, they’re a summer favorite!
I have to tell you that I think this lemon bar recipe looks insane! May I add that it also looks much easier than some others I’ve seen. I just happened upon your blog/site. It amused me because it reminded me of myself. I also love to cook and bake, as well. What are your specialties? Do you favor one sort of cuisine over another?
Sincerely, Kevin D.
Thanks Kevin. My tastes are all over the place hence my international pantry. Hope you signed up and you’ll get all the latest. Cheers!
You mention powder sugar twice in your recipe, can you clarify which portion goes to the filling and which one to the shortbread? Thanks!
Hi there Diana. You scared me, I thought I missed that in my instructions. It’s there! One part in the shortbread and the second part on top after cooled. 2. Place the butter, 2 cups of flour, almonds and 1/4 cup powdered sugar In a food processor and mix until this forms a ball, scrapping sides as needed to incorporate all. 5. Bake for another 30 minutes until the filling is set, and the edges are golden brown. Cool completely and then sift the remaining 1/3 cup of powdered sugar evenly over the top. Cut into bars and serve. Hope… Read more »
Oh oh Kevin. I’m going to challenge you to a lemon bar Bake Off. 🙂
Done. Now if we could only taste test each others. 🙂
Hey Kevin! I love lemon bars! You know how I feel about shortbread. How lucky you are to have meyer lemons hanging over into your yard!
I know, and the cool part is the neighbor has no issue with it! 🙂
Could ready made curd be substituted for the filling?
Would I have to adjust it at all?
How much would I use?
I have some beautiful meyer lemon curd sitting here wanting to be used.
Apologies for the late reply Charlie, for whatever reason I missed this comment. I’m not sure, but my guess would be to bake the shortbread and then layer on the lemon curd since it has already been cooked. As for how much curd, I guess it would depend on how thick you want it to be on top. Start with 8 ounces and go from there. I LOVE meyer lemon curd, enjoy!