Lemon Shortbread Bars
Delight your taste buds with these buttery shortbread bars filled with tangy lemon curd for a refreshing dessert perfect for any occasion.
Ingredients
For the crust
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy creaming.
- 1 cup brown sugar
- 1 cup quick cooking oats
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1/2 teaspoon salt Reduce if using salted butter.
For the lemon filling
- 1 cup granulated sugar Can decrease amount for less sweetness.
- 1/4 cup lemon juice Use fresh lemon juice for better flavor.
- 2 pieces eggs For a thicker filling, add an extra egg.
- 1 teaspoon lemon zest Use fresh for more vibrant flavor.
- 1 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, cream together the softened butter and brown sugar until smooth.
- Mix in the quick cooking oats, flour, and salt until the mixture resembles crumbs.
- Press half of the mixture into the bottom of the prepared baking dish to form a crust.
Preparing the Lemon Filling
- In another bowl, whisk together the granulated sugar, lemon juice, eggs, lemon zest, and baking powder until well combined.
- Pour the lemon mixture over the crust in the baking dish.
- Crumble the remaining oat mixture on top of the lemon filling.
Baking
- Bake for 25-30 minutes or until the top is lightly golden.
- Once baked, allow to cool before cutting into squares.
Notes
These bars can be served as-is or garnished with powdered sugar. Great with whipped cream or fresh berries. Store in an airtight container at room temperature for up to three days, refrigerated for a week, or frozen for three months.