Shortbread Lemon Bars are a combination of buttery, tender shortbread and a silky tart lemon curd, wrapped up into one delicious dessert you’ll want to make for your family.
Preheat oven to 350F degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare an 8-inch square glass baking dish by lining it with parchment paper. Or spray dish with baking spray if you are not using the parchment paper.
Prepare the Shortbread Crust
In a medium bowl, combine the all-purpose flour, cornstarch, powdered sugar, and salt. Mix together.
Add in bits of butter, and using a blending fork (or your hands) work the butter in until the mixture resembles crumbs.
Now for the secret ingredient infusion! Add the vanilla paste and mix it in until thoroughly combined.
Press the shortbread mixture into the bottom of the pan with a spoon or your fingers. Use a spatula or a small pastry roller, press the dough out evenly all the way to the sides and corners. Poke the crust with the tines of your fork.
Bake in a preheated oven for 18-20 minutes, until lightly browned along the edges.
Prepare the Lemon Filling
While the shortbread bakes, prepare the filling. Begin by zesting one of the lemons, enough to make 1 tablespoon of zest. Then squeeze the juice from two of the lemons, or enough to make 1/2 cup of juice.
In a large bowl, combine the granulated sugar, all-purpose flour, lemon juice, large eggs, and lemon zest. Whisk this together to combine, but try not to overmix.
When the shortbread has baked, remove from the oven. Give the lemon mixture another stir, and pour over the shortbread to cover.
Return the pan to the oven and bake for an additional 25-30 minutes until the lemon has set and is no longer jiggly. At this point the top will have formed a crust that is light golden brown.
Allow to cool for 25-35 minutes. Cover and place in the refrigerator for at least 2 hours.
Remove the bars from the pan by lifting the parchment paper from the pan and onto a baking sheet. Slice the bars with a sharp knife or bench knife, wiping the knife off after each slice for clean cuts. Place the bars onto a plate or serving tray. If desired, dust with powdered sugar before serving.
This recipe will make 9 large square bars. If you'd prefer, you may double this recipe by using an oblong baking sheet--or simply slice the bars into narrow fingers to serve up to 18.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.