Anna’s Lemon Shortbread Bars

Not too sweet, not to tart, these lemon bars are a perfect delight.


  • For the shortbread:
  • 2 sticks of butter
  • 1/2 cup powdered sugar
  • 1 teaspoon Mexican vanilla
  • 2 cups all-purpose flour
  • For the lemony topping:
  • 4 eggs
  • 2 cups sugar
  • 6 tablespoons fresh lemon juice (23 lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting


  1. Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
  2. In a standing mixer, cream the butter on medium speed until fluffy. Beat in the powdered sugar and vanilla. Lower the speed and slowly add the flour. Mix until dough is formed.
  3. Press dough into the bottom of the prepared pan. Bake for 20 minutes, until golden brown and baked through.
  4. In a mixing bowl, whisk the eggs lightly. Whisk in the sugar, followed by the lemon juice and zest. Do not over mix. Just whisk until incorporated.
  5. When the dough is baked, remove from oven and pour the lemon mixture on top. Return to the oven and continue to bake for an additional 25 minutes, or until the top is set.
  6. Cool completely. Cut into 2-inch bars. Dust with powdered sugar. Makes 2 dozen 2-inch bars.