Print Options

Back to Shortbread Lemon Bars >

Include these items:

Select reviews >

Taste of Home Logo

Shortbread Lemon Bars

 Shortbread Lemon Bars
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
36 ServingsPrep: 25 min. Bake: 15 min. + chilling


  • 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
  • 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
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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.

2 of 2

Shortbread Lemon Bars (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.