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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

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.

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: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now