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
Scale
- 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