Shortbread Lemon Bars

Community Recipe from


  • 1 - 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) confectioners' sugar
  • 1 teaspoon(s) lemon peel grated
  • 1 teaspoon(s) orange peel grated
  • 3/4 cup(s) cold butter or margarine
  • 4 eggs
  • 2 cup(s) sugar
  • 1/3 cup(s) lemon juice
  • 1/4 cup(s) all-purpose flour
  • 2 teaspoon(s) grated lemon peel
  • 1 teaspoon(s) grated orange peel
  • 1 teaspoon(s) baking powder
  • 2 cup(s) 16 ounces sour cream
  • 1/3 cup(s) sugar
  • 1/2 teaspoon(s) vanilla extract


  1. Filling:
  2. 4 eggs
  3. 2 cups sugar
  4. 1/3 cup lemon juice
  5. 1/4 cup all-purpose flour
  6. 2 teaspoons grated lemon peel
  7. 2 teaspoons grated orange peel
  8. 1 teaspoon baking powder
  9. Topping:
  10. 2 cups (16 ounces) sour cream
  11. 1/3 cup sugar
  12. 1/2 teaspoon vanilla extract

  13. In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Yield: 3 dozen.
December 2013

This recipe is a personal recipe added by jollieanne and has not been tested or endorsed by MyRecipes.

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