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Shortbread Lemon Bars Recipe

Shortbread Lemon Bars Recipe photo by Taste of Home

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I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I'm never afraid to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa

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Shortbread Lemon Bars Recipe

Prep: 25 min. Bake: 15 min. + chilling

Yield: 36 Servings

25 15 40

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter, cubed
FILLING:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
TOPPING:
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

Directions

In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball.
Pat into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.
In a large bowl,combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
In a small bowl, combine topping ingredients. Spread over filling.
Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator. Yield: 3 dozen.

Nutritional Analysis: 1 bar equals 172 calories, 9 g fat (5 g saturated fat), 51 mg cholesterol, 70 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Originally published as Shortbread Lemon Bars in Taste of Home December/January 2000, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Shortbread Lemon Bars

Shortbread Lemon Bars

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(11-13) of 13 reviews

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Reviewed on Oct. 25, 2010 by 5xamom

Mine turned out just like the picture. I am wondering if you used low fat sour cream and that was why yours didn't turn out- Plymouth. I poured the sour cream topping on the hot filling and it worked just fine for me. However, I never use fat free or low fat stuff when baking. I hope the next time you make this it works for you. Good luck! I loved it and so did everyone I shared it with- melted in my mouth delicious!!

Reviewed on May. 21, 2010 by Plymouth Pilgrim

Is there a mistake in the directions? Should you cool after baking the filling? The directions say to spread the topping over the filling. I did that and the topping melted into the hot filling. Then it says to bake again with the sour cream filling on top. Is this correct? Baking it completely melts the cream topping. I think something is wrong. Otherwise, they are delicious. But the picture looks as if there is a cold cream filling on the top. Help, someone!

Reviewed on Apr. 19, 2008 by teresalynnphillips

well worth the time and effort to make these, even better the next day and the next if they last that long!!!

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