Best 3 Iced Lemon Shortbread Bars Recipes
Indulge in a delightful harmony of tangy lemon and buttery shortbread with our Iced Lemon Shortbread Bars recipe. These delectable treats are a perfect blend of sweet and tart, featuring a tender shortbread crust topped with a luscious lemon filling and finished with a refreshing lemon glaze.
The recipe collection offers variations to suit every taste, including a classic Iced Lemon Shortbread Bars recipe for a timeless favorite. For those who prefer a zesty twist, the Lemon Blueberry Shortbread Bars incorporate juicy blueberries into the lemon filling, adding a burst of summery flavor. If you're looking for a gluten-free option, the Gluten-Free Lemon Shortbread Bars are a delightful alternative, offering the same irresistible taste and texture without compromising on quality.
Each recipe is carefully crafted with step-by-step instructions, ensuring that bakers of all levels can achieve perfect results. Whether you're a seasoned baker or just starting out, these Iced Lemon Shortbread Bars are sure to become a beloved treat in your kitchen.
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
ICED LEMON SHORTBREAD BARS
Make and share this Iced Lemon Shortbread Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 24-36 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
- beat sugars and butter in large mixing bowl -- until combined.
- beat on medium speed until light and fluffy --
- stir in lemon zest and lemon juice --
- stir in flour, cornstarch, and salt.
- press dough in pan -- with floured fingers.
- bake 35-45 minutes or top is lightly golden brown --
- cool completely in pan on wire rack for about 45 minutes.
- spread with lemon icing -- let stand 15 minutes.until set.
- for bars, cut into 6x6 rows.
- to prepare LEMON ICING:.
- mix all ingredients in medium bowl with spoon until smooth and spreadable.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.8, Carbohydrate 28.1, Fiber 0.4, Sugar 15.9, Protein 1.3
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
Tips:
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help to create a smooth, even texture in the shortbread bars.
- Do not overmix the dough. Overmixing will make the shortbread bars tough.
- Press the dough evenly into the prepared pan. This will help to ensure that the shortbread bars bake evenly.
- Bake the shortbread bars until they are just set. Overbaking will make the shortbread bars dry and crumbly.
- Let the shortbread bars cool completely before frosting them. This will help to prevent the frosting from melting.
- Use a sharp knife to cut the shortbread bars into bars. This will help to create clean, even cuts.
- Serve the shortbread bars immediately or store them in an airtight container at room temperature for up to 3 days.
Conclusion:
These iced lemon shortbread bars are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple shortbread crust and a tangy lemon frosting. The shortbread crust is buttery and crumbly, while the lemon frosting is sweet and tart. The combination of flavors is irresistible!
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