Lemon Bars with Shortbread Crust is the perfect comforting meal for busy weeknights! This dish combines tender chicken, fresh broccoli, hearty rice, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Lemon Bars with Shortbread Crust Recipe
- Ingredients for Lemon Bars with Shortbread Crust
- How to Make Lemon Bars with Shortbread Crust
- Tips for Making Lemon Bars with Shortbread Crust
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Lemon Bars with Shortbread Crust
- Reheating Lemon Bars with Shortbread Crust
- Serving Suggestions
- FAQs
- Try these Lemon Bars with Shortbread Crust related recipes next!
- Classic Key Lime Pie Recipe
- Vanilla Pudding Recipe
- Lemon Meringue Pie Recipe
- Raspberry Cheesecake Bars Recipe
Lemon Bars with Shortbread Crust Recipe
- Perfect for Busy Weeknights. These lemon bars are great for those busy nights when you want a sweet treat, but don’t have much time to bake. They come together quickly and will surely impress with their bright flavor!
- Rich and Tangy. The buttery shortbread crust is topped with a luscious lemon filling that is both sweet and tart, making every bite a refreshing delight!
Ingredients for Lemon Bars with Shortbread Crust
- All-purpose Flour: Forms the base of the shortbread crust.
- Unsalted Butter: Creates a rich buttery flavor in the crust. Leave out the salt in the recipe if you use salted butter.
- Granulated Sugar: Sweetens the crust and filling.
- Powdered Sugar: Gives the top a sweet finish while providing a smooth texture.
- Fresh Lemons: Zested and juiced for the bright and zesty flavor.
- Eggs: Provide structure and richness to the filling.
- Salt: Enhances all the flavors in the bars.
How to Make Lemon Bars with Shortbread Crust
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line the bottom with parchment paper for easy removal.
- In a mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Gradually add in the all-purpose flour and salt, mixing until combined.
- Press the shortbread mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake in the preheated oven for 15-20 minutes or until lightly golden.
- While the crust is baking, whisk together the eggs, fresh lemon juice, lemon zest, granulated sugar, and powdered sugar in another bowl until smooth.
- Once the crust is baked, pour the lemon filling over the hot crust and return to the oven for an additional 20-25 minutes or until the filling is set.
- Let the bars cool completely in the pan. Once cooled, lift them out using the parchment paper, slice into squares, and dust with powdered sugar before serving.
Tips for Making Lemon Bars with Shortbread Crust
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will provide the best flavor compared to bottled alternatives.
- Don’t Overbake: Keep an eye on the lemon filling towards the end of the baking time to prevent it from becoming rubbery.
Make-Ahead Instructions
- You can prepare the shortbread crust and refrigerate it for up to 2 days before adding the lemon filling.
- The finished lemon bars can also be made ahead and stored in the refrigerator for up to 3 days before serving.
Storing Leftovers
Store leftover lemon bars in an airtight container in the refrigerator for up to one week. For best results, keep them covered to maintain their freshness and flavor.
Freezing Lemon Bars with Shortbread Crust
- To freeze, wrap each lemon bar tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Frozen lemon bars can be stored for up to 3 months. To serve, thaw them in the refrigerator overnight.
Reheating Lemon Bars with Shortbread Crust
- There’s no need to reheat lemon bars as they are best served cold or at room temperature.
- If you prefer them warmed slightly, you can microwave them for about 10-15 seconds.
Serving Suggestions
- Classic Key Lime Pie Recipe
- Vanilla Pudding Recipe
- Lemon Meringue Pie Recipe
- Raspberry Cheesecake Bars Recipe
FAQs
Can I use bottled lemon juice?
While you can use bottled lemon juice, fresh lemon juice and zest will provide the brightest flavor.
How do I know when the lemon bars are done baking?
The lemon filling should be set and should not jiggle when the pan is gently shaken.
Can I make these gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.
Do lemon bars need to be refrigerated?
Yes, lemon bars should be stored in the refrigerator for optimal freshness and flavor.
How long do lemon bars last?
When stored properly in an airtight container, lemon bars can last in the fridge for up to one week.
