Description
A classic two-layer bar with a buttery shortbread crust and a bright, tangy lemon filling of eggs, sugar, lemon zest, lemon juice, and cornstarch — baked until just set, sprinkled with sugar straight from the oven, and left to cool completely. One of the most requested dessert bars in any cookbook.
Ingredients
Shortbread Crust
Lemon Filling
Instructions
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Preheat oven to 350°F.
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Mix crust ingredients with a pastry blender or fork. Press into a 9×13-inch pan, pressing up the sides as you would a pie. Bake 20 minutes until edges are lightly browned.
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Mix filling ingredients together until smooth. Pour into the baked crust.
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Bake for 20–25 minutes until the top is tan and filling is set.
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Immediately sprinkle with sugar on removal from oven.
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Cut into squares while still warm. Loosen edges. Allow to cool completely before removing from pan.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 55mg19%
- Sodium 110mg5%
- Total Carbohydrate 23g8%
- Sugars 15g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Loosen the edges and cut while still slightly warm for the cleanest cuts. Then let cool completely before removing.
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