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Welcome to another edition of Tasty Tuesday! On Tuesdays, I like to share recipes that I’ve tried and love. Today, I am sharing a delicious recipe for lemon shortbread bars. These bars have a yummy shortbread crust and is topped with sweet lemon curd. I got this recipe from Sally’s Baking Addiction. I made this recipe for the first time last week, and they came out great! The recipe is quite easy to make, and my family adores these lemon shortcake bars.

A big plus to that these recipe is that you get super delicious cookie bars, and you don’t even have to pull out your mixer! You can mix up this recipe in a large mixing bowl with just a spatula or large spoon.

I have recently discovered the joy of making cookie bars. Baking cookie bars is simpler than making cookies. You don’t have to cut out cookies or drop balls of cookie dough onto a cookie sheet. You simply press the dough into a baking dish or pan.

A huge plus to making cookie bars is that you get big, thick and delicious “cookies” when you bake them! I recently discovered a fabulous sea salt chocolate chip cookie bar recipe, and have been making those cookie bars often for my family.

Shortbread Lemon Bars Recipe

Shortbread Lemon Bars Recipe

(Recipe from Sally’s Baking Addiction)

Ingredients

For the crust:

1 cup (2 sticks) unsalted butter, melted

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups + 2 Tablespoons all-purpose flour

For the filling:

2 cups (400g) granulated sugar

6 Tablespoons all-purpose flour

6 large eggs

1 cup lemon juice (about 4 lemons)

Optional: confectioners’ sugar for dusting

Baking Tools

Glass Baking Dish

Mixing Bowl

Spatula

Whisk

Sifter

Measuring Cups

Measuring Spoons

Liquid Measuring Cup

Large silicone spoon or silicone spatula

Baking Instructions

1 – Preheat the oven to 325°F. Line the bottom and sides of a 9 X 13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.

2 – Make the crust: Mix the melted butter, sugar, vanilla extract and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). Set aside until step 4.

3 – Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.

4 – Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. You can cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until chilled. Serve chilled.

5 – Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar (if desired) and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

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