Go Back Email Link
+ servings
Lemon Bars with Almond Shortbread Crust on a crystal serving plate.

Lemon Bars with Almond Shortbread Crust

Elise Austin
This lemon bar recipe uses simple ingredients like fresh lemon juice, lemon zest, butter, almonds, oatmeal, and lots of powdered sugar
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 240 kcal

Ingredients
  

Almond Shortbread Crust

  • 2 1/4 cup all purpose, unbleached flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar (powdered sugar)
  • 1/4 cup sliced almonds
  • 2 zest of lemons, divided - see instructions 2 large or 3 medium
  • 1 cup cold butter 2 sticks cubed

Lemon Filling

  • 4 eggs, beaten
  • 2 cups sugar
  • ½ fresh lemon juice, 3-4 med lemons or 2-3 large or a little more to pucker taste
  • lemon zest - 1/4 remaining from crust
  • ¼ cup all purpose non bleached flour
  • ½ tsp baking powder
  • 1 tsp Almond or Vanilla Extract optional, I usually add Almond...so good!
  • powder sugar

Instructions
 

Prep Steps

  • Zest 2 large lemons, use 3/4 of the zest for the crust and reserve the remaining zest for the lemon filling.
    2 zest of lemons, divided - see instructions
  • Cut 2 sticks of cold butter into small cubes
    1 cup cold butter
  • Measure dry ingredients and place in a food processor with a regular blade. Note: if you do not have a food processor, use a large mixing bowl and a pastry cutter or large fork and knife to cut the butter cubes into the dry flour mixture. 
    2 1/4 cup all purpose, unbleached flour, 1 cup quick oats, 1 cup confectioner's sugar (powdered sugar), 1/4 cup sliced almonds
  • Lightly butter the 9"x 13" glass baking dish with the inside of the butter wrappers for this step. Note: Don't leave out the corners. There should be a dull, butter film over the entire bottom of the baking dish.

Shortbread Crust

  • Step One: Add cubed cold butter to the dry ingredients in the processor. Pulse about 5 or 6 time until ingredients turn into a crumble. The result should be a moist, buttery, coarse meal.
  • Step Two: Place coarse meal in the glass baking dish. Level out mixture to cover the bottom of the dish.
  • Step Three: Firmly press dough mixture down using your palms and fingers. Make sure you go up the sides of the pan with the dough to make crust edges. Make the thickness as uniform throughout as possible.
  • Step Four: Bake uncovered at 350° for 15-20 mins. Or until just starting to turn golden brown on the edges. Note: baking time will vary.
  • Step Five: Don't let the baked crust to cool too much before adding the filling.

Lemon Filling

  • Step One: In a medium bowl, whisk the sugar, flour, and baking powder together. 
    2 cups sugar, ¼ cup all purpose non bleached flour, ½ tsp baking powder
  • Step Two: Add beaten eggs to the flour mixture and whisk.
    4 eggs, beaten, 1 tsp Almond or Vanilla Extract
  • Step Three: Squeeze fresh lemons to make 1/2 cup of fresh lemon juice. Pour into the egg and flour mixture along with the remaining 1/4 of lemon zest. Whisk making sure the lemon juice doesn't sit on the eggs.
    ½ fresh lemon juice, 3-4 med lemons or 2-3 large, lemon zest - 1/4 remaining from crust
  • Step Four: Pour lemon mixture on top of warm, baked crust.
  • Step Five: Bake for 20-25 minutes at 350° or until filling is firm and not jiggly. Note: Baking time will vary.
  • Step Six: Sift confectioners' sugar on top of the warm lemon bars. Note: The lemon bars should be out of the oven for about 8-10 minutes before you do this step. 
    powder sugar
  • Let cool for at least an hour. For even better flavor put in fridge for about 2 hours after they've cooled.

Nutrition

Calories: 240kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 9mgPotassium: 19mgFiber: 0.4gSugar: 17gVitamin A: 0.01IUCalcium: 9mgIron: 0.2mg
Keyword lemon, lemon bars
Tried this recipe?Let us know how it was!