Recipe: Perfect Lemon Shortbread Bars

Lemon Shortbread Bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. They're simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. My recent obsession - lemon bars!

The combination of shortbread and lemon curd in these classic lemon bars is a winner. You can also check out my Meyer lemon curd recipe and these Berry Lemon Tartlets that I made a while back. They are very easy to make and require some staple ingredients, you probably already have. You can cook Lemon Shortbread Bars using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lemon Shortbread Bars

1. Prepare of It has two steps.
2. Prepare 1 of . Shortbread cookie base.
3. You need 2 cups of Flour (sieved).
4. You need 1/4 tsp of Salt.
5. You need 1/2 cup of Powdered sugar.
6. Prepare 1/2 tsp of Vanilla essence.
7. It's 1 cup of Butter (salted / unsalted) cold.
8. You need 2 of . Lemon curd filling.
9. It's 1 cup of Freshly squizzed lemon juice.
10. Prepare 2 tbsp of Lemon zest.
11. You need 2 1/2 cups of Powdered sugar.
12. Prepare 1/3 cup of Flour.
13. It's 1/4 tsp of Salt.
14. Prepare 6 of Eggs large.
15. You need as needed of Green / yellow food colour few drops.

Shortbread Crust: In your food processor, place the flour, sugar, and salt and process to combine. Add the vanilla extract and cold butter and pulse until the pastry starts to come. The appeal of lemon bars is easy to understand: When well made, the buttery shortbread crust and the intensely tart lemon-curd filling are irresistible. Here we've left off the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge.

Lemon Shortbread Bars instructions

1. For shortbread take flour salt sugar in a bowl mix it.
2. Add essence and butter (in cubes) beat with an electric blender.
3. Grease a 7" square mould and pour the flour mixture in it, level with the back of a spoon.
4. Bake it in a preheated oven at 180°C for 20-25 min then take out and cool down.
5. For lemon curd filling take sugar lemon zest in a bowl and mix it with a fork.
6. Add flour and salt.
7. Take eggs in another bowl. and beat.
8. Add flour mixture to the eggs and mix with a balloon whisk.
9. Mix lemon juice.
10. Pour this mixture on the shortbread base and bake at 180°C for 25 mins.

Allow the lemon bars to cool to room temperature on a wire rack. Then transfer the pan to the fridge to chill for several hours or overnight. Once chilled, remove the bars from the pan using the parchment overhang. Generously dust with confectioners sugar right before serving. Lemon bars are best served cold.