Holiday Recipe: Shortbread Crusted Lemon Bars

December 24, 2019


December is in full force, have you done any holiday baking yet? If not, I've got a delicious recipe for you to try! Forget the typical holiday baked goods like gingerbread cookies and peppermint barks, make lemon bars instead! I cook quiet often but I'm not much of a baker, however I can't stop baking lately. Perhaps the cooler weather makes me want to use the oven more. I really love the lemon bars from Viktor Benes Bakery (buttery shortbread crust and lemon zests) and the lemon bites from Trader Joe's (chewy and tart) so I decided to make my own! I researched and read through several recipes, combined and tweaked them, to give you the best lemon bars ever!


Shortbread crust ingredients:
- 1 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups all-purpose flour

Lemon filling ingredients:
- 5 lemons (juiced)
- 1 tbsp lemon zest
- 6 eggs
- 2 cup granulated sugar
- 6 tbsp all-purpose flour

Additional ingredient:
- Powder sugar

1. Preheat oven to 325°F.
2. Line a 9"x13" baking dish/pan with parchment paper and set aside.
3. First, let's make the crust!
4. Mix the melted butter, sugar, vanilla extract, and salt in a bowl.
5. Add the flour and stir to completely combine.
6. Press firmly into the dish/pan with parchment paper, making sure the layer of crust is even.
7. Bake for 20 minutes.
8. While the crust is in the oven, prepare the filling!
9. Juice and zest the lemons and set aside.
10. Sift (sifting is important to avoid clumps) the sugar and flour in a bowl.
11. Add the eggs, lemon juice, and lemon zest, and whisk until combined.
12. Once the crust is done, pour the filling over the warm crust.
13. Bake for 25 minutes (until the center is set and not jiggly).
14. Cool at room temperature for 2 hours.
15. Once cool, lift the parchment paper out of the dish/pan.
16. Sift and dust powder sugar on top.
17. Cut into squares and serve!


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