Lemon Shortbread Cookie Bars

Classic Lemon Bars with a Twist

We have all at some point tasted the tried and true southern favorite, Lemon Bars. These decadent and sometimes overwhelmingly sweet treats are one of my husband’s all time favorites. With that in mind I had to give them a go, but wanted to switch things up a bit. First off, I am using my Cuisinart for the entire recipe.

Lemon Bars, by nature, are very sweet. Sometimes too sweet, even for me. So this version is more a shortbread cookie, with a Lemon topping, than a traditional Lemon Bar. They are not quite as sweet, but they are equally as yummy. Enjoy!

Lemon Shortbread Cookie Bars

Ingredients:

Shortbread Cookie Crust:
1/2 Cup (1 stick) unsalted butter at room temperature
1/4 cup (30 grams) powdered sugar
1 cup all purpose flour
1 teaspoon lemon zest
1/8 teaspoon salt

Lemon Filling:

1 cup granulated sugar
2 large eggs
1/2 cup fresh squeezed lemon juice, (two large lemons, and yes.. fresh is best)
1 tablespoon grated lemon zest
3 tablespoon all purpose flour
a pinch of coarse salt

Topping:

Powdered sugar

Directions:

Place your oven rack toward the center of your oven, and preheat oven to 350 degrees F.
Line a 8 x 8 inch baking pan with parchment paper.

Shortbread Cookie Crust:

I prefer to use my Cuisinart for this entire recipe. It makes for quick work and even quicker clean up.

In your Cuisinart, or with a hand mixer, beat the softened butter and powdered sugar until smooth.


Add the flour, salt and lemon zest, engage the Cuisinart blade just until the dough just starts to come together.

Press the cookie shortbread dough into the bottom of your prepared pan.

Bake for about 15 minutes, watching closely not to over brown.
Clean out your Cuisinart bowl and blade to prepare for making the topping.
Once the cookie crust is a nice golden color, remove crust from the oven and cool.

Now on to the lemon topping.

Lemon Topping:

In your Cuisinart, or with a hand mixer, beat the sugar and eggs until smooth.

Add the lemon juice, zest and flour. 
Pulse to combine.

Pour the lemon topping over the shortbread cookie crust and bake for about 15 minutes, or just until the filling has set.

Remove from oven and cool.

Once completely cool, gently remove from your baking pan by lifting the parchment paper up.
Cut into 2 inch squares and dust with powdered sugar to right before serving.

As with everything, these shortbread lemon cookies are best when they are fresh, but they can easily be covered and stored in the refrigerator overnight. The powdered sugar will disappear a bit when stored in the fridge, so best to eat those you topped for serving instead :-).

Enjoy!

Beth

This recipe is part of Lemon Week here on Live Pretty following a special online chat we had with Christine of Cook The Story & Katie of Katie’s Cucina.  We talked everything lemons – sharing recipes, tips, taste memories and ideas.  To view our chat click here.

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Lemon Shortbread Cookie Bars

Ingredients:

Shortbread Cookie Crust:
1/2 Cup (1 stick) unsalted butter at room temperature
1/4 cup (30 grams) powerded sugar
1 Cup all purpose flour
1 teaspoon lemon zest
1/8 teaspoon salt

Lemon Topping:

1 Cup granulated sugar
2 large eggs
1/2 Cup fresh squeezed lemon juice, (two large lemons, and yes.. fresh is best)
1 Tablespoons grated lemon zest
3 Tablespoons All Purpose Flour
a pinch of coarse salt

Topping:
Powdered Sugar

Directions:

Place your oven rack towards the center of your oven, and Preheat oven to 350 degrees F.
Line a 8 x 8 inch baking pan with parchment paper.

I prefer to use my Cuisinart for this entire recipe. It makes for quick work and even quicker clean up.

Shortbread Cookie Crust:

In your Cuisinart, or with a hand mixer, beat the softened butter and sugar until smooth.
Add the flour, salt and lemon zest, engage the Cuisinart blade just until the dough just starts to come together.
Press the cookie shortbread dough into the bottom of your prepared pan.
Bake for about 15 minutes, watching closely not to over brown.
Clean out your Cuisinart bowl and blade to prepare for making the topping.
Once the cookie crust is a nice golden color, remove crust from the oven and cool.
Now on to the Lemon topping.

Lemon Topping:

In your Cuisinart, or with a hand mixer, beat the sugar and eggs until smooth.
Add the lemon juice, zest and flour. 
Pulse to combine.
Pour the Lemon topping over the shortbread cookie crust and bake for about 15 minutes, or just until the filling has set.
Remove from oven and cool.

Once completely cool, gently remove from your baking pan by lifting the parchment paper up.
Cut into 2 inch squares and dust with powdered sugar to serve.

As with everything, these shortbread lemon cookies are best when they are fresh, but they can easily be covered and stored in the refrigerator overnight.

Enjoy!

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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2 Responses to “Lemon Shortbread Cookie Bars”

  1. Katie — August 18, 2012 @ 9:51 pm (#
    1
    )

    Ohhh these look to die for! Can’t wait to chat on Tuesday about lemons!

    [Reply]

  2. Christine (Cook the Story) — August 20, 2012 @ 8:44 pm (#
    2
    )

    I know, given the fact taht we’re about to chat about lemons, that I should oooo and ahhh about the lemon filling here. But instead it’s the homemade shortbread crust that has me drooling. I’m putting these on my list for my Christmas baking this year right now!

    [Reply]

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