Lemon shortbread bars are the perfect way to round out a meal! They’re bright, buttery and can be quite the palette cleanser after a meal with many flavors! Bars are also one of our favorites because they can be cut as small (or large) as you want, they aren’t messy, and there’s no need for a plate!
Frosted Lemon Shortbread Bars Recipe
Makes: 24 bars
Total Time: 50 minutes
3⁄4 cup sugar
zest of one lemon
1 1⁄2 cups butter
3 1⁄4 cups all-purpose flour 1 tablespoon lemon juice 1 teaspoon vanilla
1 teaspoon salt
2 tablespoons salted butter, melted 2 cups powdered sugar
zest of 1 lemon
3-4 tablespoons milk or cream
Preheat oven to 350°F. Line an 9×9 baking pan with parchment paper letting it hang 2 inches over the side. Lightly grease with spray or butter and set aside.
Combine the sugar and lemon zest in a small bowl. Use your fingers to massage the zest into the sugar for a minute or two until fragrant.
Add the butter and sugar mixture to a stand mixer or large mixing bowl and beat on medium- high speed until light and fluffy, about 2 minutes. Scrape down the sides as needed. Mix in the lemon juice, vanilla and salt.
Slowly add the flour on low speed until just incorporated.
Press the dough evenly into the prepared pan and prick with a small toothpick all over. Bake 30-35 minutes until just golden. Remove from the oven and let cool.
To make the lemon glaze, melt 2 tablespoons butter and whisk into powdered sugar. Add lemon zest and just enough milk or cream to make a thick but pourable glaze. Whisk until smooth and combined.
Pour over cooled shortbread and allow to set before cutting into bars.