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Homemade Lemon Glaze Shortbread Bars recipe photo

Lemon Glaze Shortbread Bars

Bright, buttery, and zesty! These Lemon Glaze Shortbread Bars combine a tender crumbly base with a tangy lemon glaze for an irresistible citrusy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Microplane or fine grater
  • Measuring cups and spoons
  • Spatula
  • Wire Rack

Ingredients
  

For the Shortbread Dough:

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice fresh
  • 1 lemon lemon zest zest of

For the Lemon Glaze:

  • 1 cup powdered sugar for glaze
  • 2 tablespoons lemon juice fresh, for glaze

Instructions
 

Prepare the Dough

  • Preheat your oven to 350°F (177°C). In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using an electric mixer or whisk until light and fluffy.
  • Add the lemon zest and 1/4 cup lemon juice, mixing until just combined.
  • Gradually add the flour and salt, folding the mixture carefully until a soft dough forms. Avoid overmixing to keep the bars tender.

Press and Bake

  • Line your 8x8-inch pan with parchment paper, leaving an overhang on the sides to make removal easier.
  • Transfer the dough to the pan and press it evenly into the bottom, smoothing the surface with the back of a spatula or your fingers.
  • Bake for 25-30 minutes, or until the edges turn a light golden brown and the center is set but still soft to the touch.

Create the Lemon Glaze

  • While the bars are baking, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice in a small bowl until smooth and pourable.
  • If the glaze is too thick, add a little more lemon juice, a teaspoon at a time.
  • Once the bars are out of the oven and slightly cooled, pour the glaze evenly over the top.
  • Let the glaze set at room temperature for at least 30 minutes before slicing.

Slice and Serve

  • Using the parchment paper overhang, lift the bars from the pan and place them on a cutting board.
  • Use a sharp knife to cut into squares or rectangles.
  • Serve immediately or store for later.

Notes

  • Use softened butter and avoid overmixing to achieve a tender but sturdy shortbread crumb.
  • Adjust glaze consistency by adding lemon juice or powdered sugar as needed for a smooth pourable texture.
  • Store bars in an airtight container at room temperature up to 3 days or refrigerate up to a week for best freshness.
Keyword Easy, Glaze, Lemon, Quick, Shortbread