Lemon Bars with Shortbread Crust
My grandma’s lemon bars had this amazing buttery crust that stayed crisp even after the filling went on. The secret? You blind-bake the shortbread first.
Then you pour on this tangy custard that sets up perfectly creamy. Not too sweet, not too tart.
Cold Butter Creates Flaky Layers
Cut your butter into cubes and freeze them for 15 minutes before mixing. Cold butter won’t fully blend into the flour – those little chunks create steam pockets when they bake. You’ll get a shortbread that’s tender but still holds its shape under the lemon filling.
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Blind-Bake Until Edges Turn Golden
Press the crust firmly into your pan, then bake it alone for 18 minutes. The edges should be light golden and the center set but still pale. This prevents a soggy bottom when you add the wet filling. Don’t skip this step or your crust will turn mushy.
Why Room Temperature Eggs Matter
Cold eggs won’t incorporate smoothly into your lemon filling. They’ll create lumps that won’t disappear even after baking. Pull your eggs out 30 minutes before you start cooking. Room temperature eggs blend seamlessly with the sugar and create that silky custard texture.
Getting Clean Cuts Every Time
- Wipe your knife clean between each cut to prevent the filling from dragging and creating messy edges.
- Make shallow score marks first, then cut all the way through on the second pass for perfectly even squares.
Frequently Asked Questions
Will Meyer lemons work instead of regular lemons?
Yes, but use 3/4 cup Meyer lemon juice since they’re sweeter. You’ll get a more mellow, floral flavor that’s absolutely delicious.
How long do these keep in the refrigerator?
Store covered for up to 5 days. The crust stays crisp for about 3 days, then softens slightly but still tastes great.
Should I use salted or unsalted butter?
Stick with unsalted butter so you can control the salt level. Salted butter varies by brand and might make your crust too salty.
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Lemon Bars with Shortbread Crust
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Fine mesh strainer
- Microplane zester
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Prep crust ingredients: Cube butter and freeze for 15 minutes. In a large bowl, whisk together 2 cups flour, powdered sugar, and 1/2 teaspoon salt.
- Mix crust dough: Add cold butter cubes to flour mixture. Using your fingers or a pastry cutter, work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces.
- Blind-bake crust: Press mixture firmly and evenly into prepared pan. Use the bottom of a measuring cup to pack it down. Bake for 18 minutes until edges are light golden.
- Make lemon filling: While crust bakes, whisk eggs in a large bowl. Add granulated sugar and whisk until smooth. Stir in 1/4 cup flour, lemon juice, lemon zest, and 1/4 teaspoon salt.
- Add filling to crust: Strain filling through fine mesh strainer to remove any lumps. Pour over hot crust immediately when it comes out of the oven.
- Bake filled bars: Bake for 22-25 minutes until filling is set and no longer jiggles when gently shaken. Center should spring back lightly when touched.
- Chill and serve: Cool completely in pan, then refrigerate for at least 2 hours. Use parchment overhang to lift out. Cut into squares and dust with powdered sugar before serving.
Nutrition Facts
Per Serving (1 bar)
