Lemon Dessert Bar with Glaze (Printable Version)
Buttery shortbread crust topped with tangy lemon filling and finished with a sweet zesty glaze.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (30 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (approximately 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
→ Lemon Glaze
10 - 1 cup (120 g) powdered sugar, sifted
11 - 2-3 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon finely grated lemon zest
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream together softened butter and sugar in a large bowl until light and fluffy. Mix in flour and salt until soft dough forms. Press dough evenly into bottom of prepared pan.
03 - Bake crust for 18-20 minutes until lightly golden around edges.
04 - Whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and lemon zest. Whisk until smooth and fully combined.
05 - Pour lemon filling over hot crust. Return to oven and bake 18-20 minutes longer until center is just set and no longer wobbly.
06 - Remove from oven and let cool completely in pan on wire rack for approximately 1 hour.
07 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Spread evenly over cooled bars. Let glaze set for 20-30 minutes.
08 - Lift bars from pan using parchment overhang. Cut into 16 squares with sharp knife. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The contrast between buttery, crumbly crust and silky, tart filling hits every pleasure point at once
- They improve after a night in the fridge, making them perfect for make-ahead entertaining
02 -
- Pouring the filling onto a hot crust is essential for that seamless layer between base and topping
- Overbaking leads to a chalky, dry texture instead of that silky smooth consistency we want
03 -
- Room temperature ingredients combine more easily and create a smoother final texture
- The glaze consistency is all about personal preference, so taste as you go