Meyer Lemon Shortbread Bars Recipe

Name: Meyer Lemon Shortbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST MIXTURE:; 2 cups All-purpose Flour; 1/2 pounds Unsalted Butter, Softened; 3/4 cups Powdered Sugar, Sifted; 1/2 cups Granulated Sugar; 1/2 Tablespoons Vanilla Extract; FOR THE FILLING:; 2 whole Extra-large Eggs At Room Temperature; 3/4 cups Granulated Sugar; 1/2 Tablespoons Grated Meyer Lemon Zest (for 1/2 Tablespoon You'll Need About 1 To 2 Lemons); 1/3 cups Freshly Squeezed Meyer Lemon Juice (for 1/3 Cup You'll Need 1 Lemon); 1/3 cups All-purpose Flour

Servings: persons

FOR THE CRUST MIXTURE:
2 cups All-purpose Flour
1/2 pounds Unsalted Butter, Softened
3/4 cups Powdered Sugar, Sifted
1/2 cups Granulated Sugar
1/2 Tablespoons Vanilla Extract
FOR THE FILLING:
2 whole Extra-large Eggs At Room Temperature
3/4 cups Granulated Sugar
1/2 Tablespoons Grated Meyer Lemon Zest (for 1/2 Tablespoon You'll Need About 1 To 2 Lemons)
1/3 cups Freshly Squeezed Meyer Lemon Juice (for 1/3 Cup You'll Need 1 Lemon)
1/3 cups All-purpose Flour

1
Preheat oven to 325 F. Grease a 9-inch square baking dish with non-stick cooking spray and set aside.
2
Sift flour into a medium sized bowl; set aside.
3
Beat butter and sugars on high speed until light and fluffy; mix in vanilla until well combined. Stir in flour just until combined.
4
Press half of the dough into the prepared dish and bake for about 15 minutes or until edges are golden brown. Shape remaining dough into a disk and wrap it tightly with plastic wrap then chill in the refrigerator.
5
When bottom layer is done, set aside to cool and prepare filling.
6
Whisk together eggs, sugar, lemon zest, lemon juice and flour until well combined. Pour it over the crust.
7
Bake crust and filling for 20-25 minutes or until filling is starting to set. Remove it from the oven and top with remaining dough by crumbling the dough into pieces and distributing the crumbles evenly over the filling.
8
Bake the bars for 20-25 minutes or until top of crumbs is golden brown.
9
Store bars in refrigerator. They are best brought to room temperature before serving.
10
Shortbread recipe from Sticky, Chewy, Messy, Gooey. Filling adapted from Smitten Kitchen.

1074

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CRUST MIXTURE:, 2 cups All-purpose Flour, 1/2 pounds Unsalted Butter, Softened, 3/4 cups Powdered Sugar, Sifted, and more.

Yes, Meyer Lemon Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meyer Lemon Shortbread Bars

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