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Shortbread Lemon Bars Recipe
Shortbread Lemon Bars Recipe photo by Taste of Home

Shortbread Lemon Bars Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 36 servings

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

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.

Directions

  1. In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball.
  2. 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.
  3. In a large bowl,combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
  4. In a small bowl, combine topping ingredients. Spread over filling.
  5. 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.
Originally published as Shortbread Lemon Bars in Taste of Home December/January 2000, p27

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.

Sweet White Wine

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

Reviews for Shortbread Lemon Bars

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jul. 9, 2014

Just finished making this. The sour cream layer has not set and I cooked it for extra time. I hope after cooling and overnight refridgeration it will set. Haven't tasted it yet, so we will see!

MY REVIEW
Reviewed May. 16, 2014

Can I just say these are the best lemon bars I have ever eaten? Fabulous! I put some in the freezer so I can get my fix every few days.

MY REVIEW
Reviewed Oct. 19, 2013

This is too delicious for words. My grandchildren absolutely love them and beg for more.

MY REVIEW
Reviewed Oct. 2, 2013

Very tasty! Loved the the tangy filling. Used powdered sugar as the topping . Very simple but very appetizing.

MY REVIEW
Reviewed Sep. 2, 2013

My husband loves lemon anythings. I used toasted coconut in the crust. I toasted the coconut in a pan on the stove. about a cup (we love coconut) Then I only used about one cup of flour and the coconut. The crust dough was very sticky. I solved the problem by dusting the dough with flour then pressed it in the pan. (I used

parchment paper) I had to also use the old bottled lemon juice (didn't want to go to the store) It was still very good. Will probably make this lots.

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