Shortbread Lemon Bars
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!
Servings: 24 servings
- 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.
Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 78mg | Potassium: 48mg | Sugar: 19g | Vitamin A: 275IU | Vitamin C: 1.7mg | Calcium: 14mg | Iron: 0.7mg