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!
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.
These Shortbread Lemon Bars are tart, sweet and the shortbread crust is crumbly soft. The perfect summer picnic dessert these can be enjoyed year round!
- 1 cup butter
- 2 1/4 cup 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.