Lemon Shortbread Bars
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Learn more →Ingredients
16 servings
For the crust
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- ¼ tsp fine salt
- 2 cups all-purpose flour
For the filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp fine salt
- 1 cup fresh lemon juice (from about 5–6 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup water
- 3 tbsp unsalted butter, cut into small pieces
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a mixing bowl, beat the softened butter and sifted powdered sugar together until pale and smooth, about 2 minutes. Add the salt and flour and mix until the dough just comes together into a crumbly but cohesive mass — it should hold when pressed between your fingers.
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