Lemon shortbread bars

Tangy lemon shortbread bars with a buttery, crumbly base topped with a smooth, zingy lemon layer that balances sweet and tart perfectly. Ideal for any occasion, these bars offer a refreshing citrus twist.

By Matt Tebbut
From Saturday Kitchen Recipes

This lemon shortbread bars recipe offers moderate calories with balanced levels of fat and carbohydrates. The buttery shortbread adds richness while the lemon topping contributes natural vitamin C and freshness, making it a delightful treat with moderate nutritional benefits.

Method

Prepare the shortbread base – 35 mins (includes baking)

1. 1. Preheat the oven to 180°C (160°C fan/gas mark 4). Line a 20cm square loose-bottomed cake tin with baking parchment. This helps with easy removal and neat cutting later.
   2. Beat the butter, sugar, and a pinch of salt together in a large bowl using an electric whisk until pale and fluffy. This airy texture will make the shortbread wonderfully light.
   3. Add the flour, ground almonds, lemon zest, and milk. Stir with a wooden spoon, then bring the mixture together with your hands to form a soft dough. Don’t overwork it to keep the crust crumbly.
   4. Press the dough evenly into the base of the prepared tin, using your fingers to smooth the surface right into the corners. Bake in the oven for 35 minutes or until the base is golden and firm to touch.

Make the lemon topping and finish baking – 15 mins

1. 1. While the base bakes, whisk together the lemon juice and eggs in a jug until fully combined.
   2. In a bowl, mix the sugar, flour and lemon zest. Pour the lemon and egg mixture through a fine sieve into the sugar-flour mixture to remove any lumps, then whisk together to a smooth filling.
   3. Once the shortbread has cooled slightly, wrap the outside of the tin tightly with foil. This stops the lemon topping from leaking out during baking.
   4. Pour the lemon topping evenly over the shortbread base. Return the tin to the oven and bake for 15 minutes until the topping sets but still has a slight wobble in the centre.
   5. Sprinkle the toasted flaked almonds on top and bake for a further 5 minutes until lightly golden and the topping is completely set.

Cooling and serving

1. Cool the bars completely in the tin. Once cooled, lift them out using the baking parchment, dust generously with icing sugar, and cut into bars. Wipe the knife clean between cuts for neat slices.
2. Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy chilled or at room temperature.

What can you serve with this

1. Fresh Berries: Their natural sweetness and juiciness enrich the citrus notes and add freshness to the dessert.
2. Clotted Cream: A dollop adds a rich, silky contrast to the tangy lemon topping and crunchy shortbread.
3. Hot Earl Grey Tea: The bergamot in the tea complements the lemon’s citrus flavours, creating a beautifully harmonious match.

FAQs for Lemon Shortbread Bars

• Can these lemon shortbread bars be made ahead? Yes, they can be baked a day in advance and stored in the fridge, making them perfect for entertaining.
• How long do lemon shortbread bars keep? They last up to 3 days refrigerated in an airtight container.
• Can I freeze lemon shortbread bars? Yes, wrap well and freeze for up to 1 month. Thaw in the fridge before serving.
• Can I use lime juice instead of lemon? Yes, lime juice offers a similar tartness but gives a slightly different flavour profile.
• What is the best way to cut neat bars? Use a sharp knife, wiping it clean between cuts to keep edges crisp and tidy.
• Is this recipe suitable for vegetarians? Yes, it contains no meat products and is vegetarian-friendly.
• Can I substitute gluten-free flour? Yes, use a 1:1 gluten-free flour blend for the best results.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score system, indicating a moderate nutritional quality, balanced between richness and beneficial ingredients.

Positive Factors

• Lemon juice provides vitamin C and antioxidants.
• Ground almonds add healthy fats and protein.
• Use of fresh ingredients and controlled sugar levels.

Negative Factors

• Butter contributes saturated fat and calories.
• High sugar content in both crust and topping.

This score is automatically calculated from the ingredient list and serves as a guide to help make informed dietary choices.