Best 11 Shortbread Lemon Bars Recipes

SHORTBREAD LEMON BARS

Steps:

• Preheat oven to 350°. 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 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.

ICED LEMON SHORTBREAD BARS

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
• Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.

LEMON POPPY-SEED SHORTBREAD BARS

Steps:

• In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.

LEMON BARS WITH BROWN-BUTTER SHORTBREAD CRUST

Steps:

• Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides.
• Make the crust: In a small saucepan, melt butter over medium-high heat until barely browned in color. Remove pan from heat and pour butter into the bowl of an electric mixer, leaving any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
• Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed until combined.
• Transfer dough to prepared pan and press evenly into bottom of the pan using the back of a measuring cup; it should be about 1/4 inch thick. Transfer to refrigerator; chill until firm, about 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking pan to oven and bake until crust is golden brown, about 20 minutes. If crust appears to be browning unevenly, rotate pan.
• Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and whisk until well combined.
• When the crust is golden brown, pull out oven rack and evenly pour filling mixture directly over hot crust (if crust has finished baking before filling has been made, return crust to oven for a few minutes so that it is hot). If air bubbles appear on the surface, remove them using a kitchen torch held 4 to 5 inches from the surface, moving in a slow even motion. Reduce oven temperature to 300 degrees and bake until center is set, 30 to 40 minutes.
• Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool completely before covering and transferring to refrigerator until chilled.
• Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into twenty-four 2-inch squares and dust with confectioners' sugar just before serving, if desired.

LEMON SHORTBREAD BARS

Steps:

• For crust:
• Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
• Meanwhile, prepare lemon filling:
• Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.
• For streusel:
• Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal.
• Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)

LEMON POPPY SEED SHORTBREAD BARS

Steps:

• Set oven to 300°F (set oven rack to middle position).
• Butter an 8x8-inch glass baking dish.
• In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
• Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
• In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
• Press the mixture into prepared baking pan.
• Bake for about 30-35 minutes, or until pale golden brown.
• Let the shortbread cool in the pan on a rack for about 10 minutes.
• Cut into 24 bars and let the bars cool completely in the pan.
• Sprinkle with confectioners' sugar.

STRAWBERRY LEMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
• Bake at 350° for 20 to 22 minutes or until lightly browned.
• Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
• Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
• Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
• Cut into bars; garnish, if desired.
• Enjoy!

LEMON-MACADAMIA SHORTBREAD BARS

Steps:

• Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
• Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
• In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
• Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.

ICED LEMON SHORTBREAD BARS

Steps:

• heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
• beat sugars and butter in large mixing bowl -- until combined.
• beat on medium speed until light and fluffy --
• stir in lemon zest and lemon juice --
• stir in flour, cornstarch, and salt.
• press dough in pan -- with floured fingers.
• bake 35-45 minutes or top is lightly golden brown --
• cool completely in pan on wire rack for about 45 minutes.
• spread with lemon icing -- let stand 15 minutes.until set.
• for bars, cut into 6x6 rows.
• to prepare LEMON ICING:.
• mix all ingredients in medium bowl with spoon until smooth and spreadable.

STREUSEL-TOPPED LEMON SHORTBREAD BARS

Steps:

• 1. Preheat oven to 350 F. Combine first 3 ingredients in food processor. Add 3/4 cup butter to food processor, and pulse 12 to 15 times or until mixture resembles coarse meal. Add egg yolks to food processor, and pres just until mixture forms clumps. ( Clumps will be moist) Press mixture onto bottom of lightly greased 13 x 9 - inch pan.
• 2. Bake at 350 F for 16 to 18 minutes or just until edges are golden brown.Remove from oven, and reduce oven temperature to 325 F.
• 3. Whisk together 6 eggs and 2 cups sugar in large bowl until blended. Combine 1/2 cup flower and baking powder ; whisk into egg mixture until blended. Whisk in lemon zest and lemon juice. Immediately pour lemon mixture over hot crust in pan.
• 4. Bake at 325 F for 20 to 25 minutes or until filling is set. Remove from oven.
• 5. Combine 1/4 tsp. salt and remaining 3/4 cup flower and 1/2 cup sugar. Cut in 1/4 cup butter pieces with a pastry blander or fork until crumbly. Sprinkle topping over hot lemon mixture.
• 6. Bake at 325 F for 25 minutes or just until lightly golden.Let cool completely on a wire rack ( about 1 hour). Cut into 32 bars, and sprinkle evenly with powdered sugar just before serving.

ICED LEMON SHORTBREAD BARS

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
• Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.