Lemon Shortbread Bars

If like me you love lemon flavours in your baking then you will love these lemon shortbread bars. They’re buttery and crumbly with a lovely lemony flavour and each square contains only 188 calories.

I absolutely love anything with lemon flavours from lemon cakes to lemon chicken. Anything with lemon, you name it and I love it. I make shortbread biscuits regularly but have recently began making shortbread into bars instead. It’s a much quicker process as you simply make the shortbread dough and add it to a square tin which you bake immediately without having to refrigerate first. 

These lemon shortbread bars are not only delicious but they are one of the easiest recipes to prepare on this blog. It really doesn’t require much effort to make these yummy lemony treats. The recipe is a basic shortbread recipe with added lemon. It is covered in a lemon flavoured glaze and finished off with some lemon zest.

Enjoy these yummy treats any time of day though I usually have them as an after-dinner treat.  If you love lemon and shortbread then this recipe combines the two perfectly.

Ingredients for Lemon Shortbread Bars

• 250g plain flour – also known as all-purpose flour.
• ¾ teaspoon salt – enhances flavour.
• 1 teaspoon cornflour – to help provide a crumbly texture.
• 195g butter – use unsalted butter that is slightly soft.
• 80g icing sugar – also known as confectionery or powdered sugar.
• 1 tablespoon lemon juice – provides the lemon flavour. I squeeze the juice from a fresh lemon.
• 1 teaspoon vanilla extract – enhances flavour.
• 1 teaspoon lemon extract – provides a stronger lemon flavour.

For the Lemon Glaze

• 80g icing sugar – for the lemon glaze.
• 15ml lemon juice – to mix in with the icing sugar.
• Lemon zest - optional.

How to Make Lemon Shortbread Bars

1. Preheat the oven to gas mark 4/350^oF/180^oC and line an 8 x 8-inch baking tin with parchment paper. Ensure you leave some overhang to lift the shortbread out the tin. Read tutorial on how to line a square baking tin.

2. To a medium size bowl add the plain flour, salt and cornflour. Whisk them together and set aside. To a large bowl or stand mixer bowl with a paddle attached, cream together the butter and icing sugar until fluffy. If you don’t have a stand mixer then use a hand mixer. Add in the lemon juice, vanilla extract and lemon extract and combine.

3. Pour in the dry ingredients and continue to combine until a dough forms. Place the dough into the baking tin. I find it easier to break off pieces of dough and place it in the tin in pieces so you get a more even spread.

4. Bake for 25 minutes then allow to completely cool before removing the shortbread from the tin using the overhung parchment paper. Make the lemon glaze by combining the icing sugar and lemon juice then drizzle it on top of the shortbread and spread it using a palette knife. Sprinkle on some lemon zest if you want. Once the glaze sets cut into 16 pieces then enjoy.

Recipe Tips

• For the best results prepare this recipe using a stand mixer or hand mixer.
• Using lemon extract alongside the lemon juice is optionally. You can use lemon juice alone but the flavour will not be as strong.
• The shortbread is very delicate so be very careful which lifting the parchment paper out the tin.

Nutrition

Nutrition based on 1 serving - Calories: 188kcal | Fat: 10.5g | Saturates: 6.4g | Carbs: 21.5g | Sugar: 10.5g | Fibre: 0.5g | Protein: 1.7g | Salt 0.05g

Storage

These lemon shortbread bars should be stored in an airtight container and can last up to 7 days at room temperature.

Recipes that may interest you

• Easy Lemon Muffins with Chia Seeds
• Toffee Shortbread dipped in Chocolate with Pecan Nuts
• Caramel Shortbread Bars (Millionaires Shortbread)