Shortbread Lemon Bars

Name: Shortbread Lemon Bars
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup confectioners' sugar; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 3/4 cup cold butter, cubed; FILLING:; 4 large Eggland's Best eggs, room temperature; 2 cups sugar; 1/3 cup lemon juice; 1/4 cup all-purpose flour; 2 teaspoons grated lemon zest; 2 teaspoons grated orange zest; 1 teaspoon baking powder; TOPPING:; 2 cups sour cream; 1/3 cup sugar; 1/2 teaspoon vanilla extract

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 never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter, cubed
FILLING:
4 large Eggland's Best eggs, room temperature
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon baking powder
TOPPING:
2 cups 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 zest. Add butter; cover and process until mixture forms a ball.
Pat into a greased 13x9-in. baking pan. Bake at 350° until set and the edges are lightly browned, 12-14 minutes.
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling.
Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Nutrition Facts

1 bar: 172 calories, 9g fat (5g saturated fat), 51mg cholesterol, 70mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 2g protein.

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

Reviews

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Average Rating:

slmacbeth

Jan 14, 2019

Very good. A big hit at church.
joyce.morse

Oct 18, 2018

I made these lemon bars for my church's coffee hour after service, and were they ever good! they tasted just like a lemon meringue pie without the meringue. Many people told me they loved them and asked for the recipe. These will be on my "regulars" list now for sure!
2124arizona

May 9, 2017

These were a hit at our Christmas dinner!
MizzMarr

Mar 22, 2015

I made these today using all fresh ingredients. I added toasted crushed pecans to the shortbread and added a homemade blackberry compote for a topping on top of sour cream. Looks delish and can't wait to taste them after dinner tonight. Wish I could attach a picture.
rebhallberg

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!
hoover1030

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.
dkk1234

Oct 19, 2013

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

Oct 2, 2013

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

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 usedparchment 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.
LauraManning

Sep 2, 2013

Delicious!!