Lemon Bars with Almond Shortbread Crust
Memorial Day

Lemon Bars

with Almond Shortbread Crust

60 MIN
$18.99 12 Servings
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From the Test Kitchen

These sweet, tangy dessert bars feature our lemon curd, which we're layering on top of simple shortbread dough and baking in the oven before cooling and slicing into little treats.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
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Nutrition Label
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fresh
ingredients
Lemon Bars with Almond Shortbread Crust
Title
  • 1 cup Lemon Curd
  • ⅔ cup All-Purpose Flour
  • ½ cup Almond Flour
  • ¼ cup Rice Flour
  • 4 oz Cultured, Salted Butter
  • ¼ cup Sugar
  • ¼ cup Powdered Sugar
  • 2 tsps Vanilla Powder
step-by-step
instructions
1 Prepare & bake the shortbread

Place an oven rack in the center of the oven; preheat to 350°F. Line an 8-inch square baking dish with parchment paper (extending it over the sides so the bars are easier to transfer). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, vanilla powder, and a pinch of salt; whisk to combine. Add the all-purpose four, almond flour, and rice flour. Stir to thoroughly combine. Transfer to the baking dish. Using the flat bottom of a glass or measuring cup, press into an even layer. Bake 20 to 22 minutes, or until the crust begins to brown around the edges. Remove from the oven.

2 Add the lemon curd

Carefully top the baked shortbread with the lemon curd; spread into an even layer. Bake 24 to 26 minutes, or until the curd is set. Remove from the oven. Refrigerate about 1 hour, or until cool.

3 Finish & serve your dish

Once cooled, transfer (in the parchment) to a cutting board; cut into equal-sized squares. Use a small sieve (or tablespoon) to sprinkle with as much of the powdered sugar as you’d like. Enjoy!

Tips from Home Chefs

1 Prepare & bake the shortbread

Place an oven rack in the center of the oven; preheat to 350°F. Line an 8-inch square baking dish with parchment paper (extending it over the sides so the bars are easier to transfer). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, vanilla powder, and a pinch of salt; whisk to combine. Add the all-purpose four, almond flour, and rice flour. Stir to thoroughly combine. Transfer to the baking dish. Using the flat bottom of a glass or measuring cup, press into an even layer. Bake 20 to 22 minutes, or until the crust begins to brown around the edges. Remove from the oven.

2 Add the lemon curd

Carefully top the baked shortbread with the lemon curd; spread into an even layer. Bake 24 to 26 minutes, or until the curd is set. Remove from the oven. Refrigerate about 1 hour, or until cool.

3 Finish & serve your dish

Once cooled, transfer (in the parchment) to a cutting board; cut into equal-sized squares. Use a small sieve (or tablespoon) to sprinkle with as much of the powdered sugar as you’d like. Enjoy!

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