Strawberry Lemon Shortbread Bars

Servings: 16 (2x3-inch bars)

Get the Pan!

All ingredients at room temp. Roll-pressing lemons loosens them up for juicing. Serve bars as is or with powdered sugar, ice cream or a whippy topping.




2½ cups shortbread cookie crumbs
¼ cup powdered sugar
½ stick diced very soft butter (not melted)
6 small lemons:
  Zest of each
  1 cup strained fresh juice
6 extra-large eggs
2½ cups white granulated sugar
¾ cup all-purpose flour
1 cup thinly sliced fresh strawberries


Strawberry Lemon Shortbread Bars
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Heat oven to 350°. Combine cookie crumbs & powdered sugar. Add butter and 2 tablespoons of the lemon zest. Evenly palm-press crumbs into the bottom of a 9x13-inch Teflon™ nonstick coated pan. Bake 6-8 minutes just to set up; cool on wire rack. Beat eggs and add the 1 cup lemon juice and remaining zest. Whisk in sugar and then flour until smooth; pour into cooled crust. Distribute berries overtop. Bake 30 minutes or until middle is set. Cool on rack and then in fridge before cutting into bars and serving.