Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made lemon shortbread bars. It was a rainy Saturday afternoon, and the smell of buttery shortbread and fresh lemon zest filled my little kitchen. My best friend came over, and we shared the warm bars straight from the oven, our hands sticky with sweet, tangy filling. From that day, I knew this recipe was going to become one of my absolute favorites. The combination of buttery shortbread and zesty lemon filling is both comforting and invigorating a treat that brightens any moment. Today, I’m so excited to share my version of Lemon Shortbread Bars with Zesty Filling with you. They are perfect for tea time, dessert plates, or simply when you need a little slice of sunshine in your day.
Whether you’re an experienced baker or just starting, these bars are easy to make, yet they feel special. I’ll take you step by step through my process, including some little kitchen secrets that make these bars extra tender and bursting with flavor. Let’s dive in!
Why I Love Making This Recipe
There’s something so magical about lemon desserts, isn’t there? The bright, tangy flavor instantly lifts your spirits. But the magic really happens when you combine it with buttery, crumbly shortbread. The contrast of textures the soft, slightly chewy filling and the crisp, buttery base makes every bite heavenly.
I love making this recipe because it reminds me of the simple joys of home baking. It’s a recipe that brings people together. I’ve baked these bars for birthdays, for casual coffee mornings with friends, and even for quiet moments when I just need to treat myself. Every time, the result is the same: smiles all around. Plus, the kitchen smells incredible, which is always a bonus!
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make these lemon shortbread bars:
For the shortbread base:
- 250g unsalted butter, softened
- 100g granulated sugar
- 1 tsp vanilla extract
- 300g plain flour
- 50g cornflour
For the zesty lemon filling:
- 4 large eggs
- 250g granulated sugar
- 60g plain flour
- Zest of 2 lemons
- Juice of 2 lemons (about 80ml)
- Pinch of salt
Little kitchen secrets:
- Use real butter for the shortbread it makes the base rich and tender.
- Don’t overmix the shortbread dough; you want it just combined to keep it crumbly.
- Always zest the lemons before juicing them it’s easier and prevents bitterness.
- For extra zing, you can add a teaspoon of lemon extract to the filling.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F) and line a 9×13 inch baking tray with parchment paper.
- Prepare the shortbread base: In a mixing bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla extract.
- Add dry ingredients: Sift the plain flour and cornflour together, then fold into the butter mixture until a soft dough forms.
- Press into the tray: Transfer the dough into the prepared tray and press evenly into the bottom. Prick lightly with a fork to prevent bubbling.
- Bake the base: Bake for 15–18 minutes, until lightly golden. Remove from the oven but leave the oven on.
- Make the lemon filling: In a separate bowl, whisk the eggs and sugar until combined. Stir in the flour, lemon zest, lemon juice, and salt until smooth.
- Pour over baked shortbread: Carefully pour the filling over the warm shortbread base.
- Bake again: Return to the oven for 20–25 minutes, until the filling is set but still slightly wobbly in the center.
- Cool completely: Let the bars cool in the tray, then refrigerate for at least 2 hours for clean slicing.
How I Serve It at Home
I love cutting these bars into small squares and arranging them on a pretty plate for tea time. They’re perfect with a cup of Earl Grey or a refreshing lemonade. For special occasions, I sometimes dust them lightly with icing sugar or drizzle a simple lemon glaze over the top. They’re just as delightful on a picnic or packed in a lunchbox for a sweet treat later.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the bars in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze slices individually in parchment paper and then place them in a zip-top bag for up to 2 months.
- Make-ahead: Bake the bars a day in advance chilling overnight actually improves the texture and flavor.
100-Word Short Version
These Lemon Shortbread Bars with Zesty Filling are buttery, tangy, and irresistibly cozy. A crisp shortbread base supports a bright, lemony filling, making them the perfect dessert or afternoon treat. I start by creaming butter and sugar for the shortbread, then fold in flour for a tender base. After a quick bake, I whisk together eggs, sugar, lemon juice, zest, and a pinch of salt for the filling and pour it over the warm shortbread. Another bake sets the filling to perfection. Chill, slice, and serve for a sunny, sweet treat that always brings smiles.
Recipe Card Section
⏱️ Time: Prep 20 min | Cook 40 min | Total 1 hr
🛒 Ingredients: <ul> <li>250g unsalted butter, softened</li> <li>100g granulated sugar</li> <li>1 tsp vanilla extract</li> <li>300g plain flour</li> <li>50g cornflour</li> <li>4 large eggs</li> <li>250g granulated sugar</li> <li>60g plain flour</li> <li>Zest of 2 lemons</li> <li>Juice of 2 lemons (about 80ml)</li> <li>Pinch of salt</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 180°C (350°F) and line a 9×13 inch tray with parchment.</li> <li>Cream butter and sugar, add vanilla.</li> <li>Fold in sifted flour and cornflour for the shortbread.</li> <li>Press dough into tray and prick with a fork.</li> <li>Bake 15–18 min until lightly golden.</li> <li>Whisk eggs and sugar, add flour, lemon zest, juice, and salt for filling.</li> <li>Pour filling over warm shortbread.</li> <li>Bake 20–25 min until set.</li> <li>Cool completely, then refrigerate 2 hours before slicing.</li> </ol>
📝 Notes:
- Use real butter for richness.
- Don’t overmix shortbread dough.
- Zest lemons before juicing.
- Optional: add 1 tsp lemon extract for extra zing.
- Bars keep 5 days in the fridge or up to 2 months frozen.
🍽️ Nutrition:
Serving size: 1 bar 🍋
Calories: 220
Sugar: 18g
Sodium: 45mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg
Lemon Shortbread Bars with Zesty Filling
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Lemon Shortbread Bars with Zesty Filling are buttery, tangy, and irresistible. A crisp shortbread base supports a bright, lemony filling, perfect for tea time or dessert. Easy to make and guaranteed to brighten your day!
Ingredients
- 250g unsalted butter, softened
- 100g granulated sugar
- 1 tsp vanilla extract
- 300g plain flour
- 50g cornflour
- 4 large eggs
- 250g granulated sugar
- 60g plain flour
- Zest of 2 lemons
- Juice of 2 lemons (about 80ml)
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13 inch tray with parchment.
- Cream butter and sugar, add vanilla.
- Fold in sifted flour and cornflour for the shortbread.
- Press dough into tray and prick with a fork.
- Bake 15–18 min until lightly golden.
- Whisk eggs and sugar, add flour, lemon zest, juice, and salt for filling.
- Pour filling over warm shortbread.
- Bake 20–25 min until set.
- Cool completely, then refrigerate 2 hours before slicing.
Notes
Use real butter for richness. Don’t overmix shortbread dough. Zest lemons before juicing. Optional: add 1 tsp lemon extract for extra zing. Bars keep 5 days in the fridge or up to 2 months frozen.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Conclusion
Making Lemon Shortbread Bars with Zesty Filling always brightens my day. They’re simple to make, bursting with flavor, and perfect for sharing with friends, family, or even just savoring alone with a cup of tea. Baking is about more than following a recipe it’s about creating memories, sharing joy, and filling your home with love. I hope these bars bring a little sunshine to your kitchen, just as they have in mine.