Recipe | "Lemon Shortbread OR Zesty Lemon Bars" by Karen Cline-Tardiff

"I love lemon bars, but through a kitchen snafu I discovered I could make a delicious shortbread by modifying the recipe. So this is basically TWO recipes for the price of ONE!" - Karen

  • 6 C All-purpose flour
  • 3 C powdered sugar
  • 1 1/2 C (6 sticks) Salted Butter
Lemon Part:
  • 6 eggs
  • 3 C sugar
  • 1 1/2 tsp baking powder
  • 3/4 C All-purpose flour
  • 1/3 C fresh-squeezed lemon juice (Don't cheap out on the bottled stuff, trust me!) Depending on the tartness of the lemons, you can always use a little more or less lemons

This recipe is for a half sheet pan (18x12), so adjust as needed.

Sift flour and sugar together. Add room temp salted butter. Use a rubber spatula to blend well. Turn into greased pan. Bake at 350 for about 20 minutes. ONLY 20 minutes, you are not "finish" baking the crust. While this is cooking, make the lemon part.

Lemon Part:
Mix all ingredients well. Pour on top of the HOT crust. Bake at 350 for approx. 40-45 mins. You will see it is nice and baked through.


If you prefer a bar instead of shortbread, double the Lemon Part and bake in a deeper dish for only 25-30 mins. Cook the crust about 7-10 more minutes. Pour the lemon on a COOLED crust. Sprinkle with powdered sugar when done. 

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