Shortbread Lemon Bars Recipe

Name: Shortbread Lemon Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ½ cup powdered sugar; 1 teaspoon lemon, rind of, grated; 1 teaspoon orange rind, grated; ¾ cup butter, cold; 4 eggs; 2 cups sugar; ⅓ cup lemon juice; ¼ cup flour; 2 teaspoons lemons, rind of, grated; 2 teaspoons orange rind, grated; 1 teaspoon baking powder; 2 cups sour cream; ⅓ cup sugar; ½ teaspoon vanilla

Servings: persons

1 ½ cups flour
½ cup powdered sugar
1 teaspoon lemon, rind of, grated
1 teaspoon orange rind, grated
¾ cup butter, cold
4 eggs
2 cups sugar
⅓ cup lemon juice
¼ cup flour
2 teaspoons lemons, rind of, grated
2 teaspoons orange rind, grated
1 teaspoon baking powder
2 cups sour cream
⅓ cup sugar
½ teaspoon vanilla

1
In a food processor, combine flour, powdered sugar and lemon and orange peel.
2
Cut in butter until crumbly; process until mixture forms a ball.
3
Pat into a greased 13X9 baking pan.
4
Bake at 350 for 12-14 minutes or until set and the edges are lightly browned.
5
Meanwhile, in a mixing bowl, combine the filling ingredients; mix well.
6
Pour over hot crust.
7
Bake for 14-16 minutes or until set and lightly browned.
8
Meanwhile, in a bowl, combine topping ingredients.
9
Spread over filling.
10
Bake 7-9 minutes longer or until topping is set.
11
Cool on a wire rack.
12
Refrigerate overnight.
13
Cut into bars just before serving.

1392

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 ½ cups flour, ½ cup powdered sugar, 1 teaspoon lemon, rind of, grated, 1 teaspoon orange rind, grated, and more.

Yes, Shortbread Lemon 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.

That's it — enjoy your meal!

Shortbread Lemon Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions