Lemon Shortbread Bars

There are certain desserts that never go out of style, and lemon bars are one of them. While cooking in Savannah, Martha walked me through this shortbread-based version that she’s made for years, long before it ever showed up on a dessert table or in a bakery case. It’s simple, unfussy, and exactly the kind of recipe that feels right to make when people are coming over and you want something that tastes bright, familiar, and comforting.

INGREDIENTS

2 cups all-purpose flour

2 sticks butter, melted

1 cup powdered sugar

4 eggs, room temperature

2 cups granulated sugar

4 tablespoons all-purpose flour

6 tablespoons fresh lemon juice

1 teaspoon baking powder

Powdered sugar, for dusting

Step 1: Preheat the oven to 350°F and line a baking pan with oversized parchment paper, leaving extra hanging over the sides so the bars can be lifted out easily after baking.

Step 2: In a bowl, combine the flour, melted butter, and powdered sugar until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan, making sure it reaches all the edges.

Step 3: Bake the shortbread crust until just set and lightly golden, then remove from the oven and set aside.

Step 4: In the same bowl, whisk together the eggs and granulated sugar until combined. Add the flour, lemon juice, and baking powder, mixing until smooth.

Step 5: Pour the lemon filling directly over the warm shortbread crust, smoothing gently so the filling reaches the edges evenly.

Step 6: Return the pan to the oven and bake at 350°F for about 30 minutes, until the custard is set and lightly golden around the edges.

Step 7: Remove from the oven and allow the bars to cool completely in the pan.

Step 8: Once cooled, lift the bars out using the parchment paper, dust lightly with powdered sugar, and cut into squares.