Today, I’ve got a Spring time variation on my shortbread crumb bars, this time in my creamy lemon shortbread crumb bars. Perfectly buttery, crumbly shortbread is paired with a really simple creamy lemon filling that’s the perfect combination of sweet and tart. A perfect dessert when you want something to bring to a gathering as winter comes to an end.
Shortbread will always be one of my favourite cookies, going back to my Irish and British roots I’m sure. Growing up in Newfoundland, buttery shortbread is a staple dessert so I love coming up with lots of variations. Lemon pairs so lovely with the buttery taste of shortbread and these crumb bars are a great example of that.
If you want a yummy cookie that’s relatively easy to make and you need a little dose of Spring in your life, like I most definitely do on this snowy day in April, ugh, then try these! They’re also perfect for Easter and easy to cut into large squares or smaller squares to serve to a larger crowd.
For some other flavours, try my pumpkin pie shortbread crumb bars or my Nutella shortbread crumb bars for a big kick of chocolate. These are one of my son’s top favourites of mine.
Are These Bars Egg Free?
Yes, no egg is required in the shortbread or the filling.
Can I Just Bake Them All At Once?
No, in testing this recipe, I couldn’t get the crust to fully bake when just doing one bake. So I highly recommend prebaking the crust until the edges just start to turn golden. Then add the filling and the crumble on top and finish baking.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Make sure not to overmix your dough or it will turn out tough.
- To ensure the crust is fully baked, make sure to pre-bake it, don’t skip this step.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Lemon Desserts
Today’s song is such a good song that I have to admit until just looking up the video, I thought was sung by a woman. Honestly thought her name was Greta Van Fleet but it’s the bands name. His voice is incredible and so unique and powerful. Such a good jam! Here’s Heat Above by Greta Van Fleet. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Creamy Lemon Shortbread Crumb Bars
Ingredients
Shortbread
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (45g) light brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cups (360g) AP flour
Lemon Filling
- Zest from 2 lemons
- 1/2 cup fresh lemon juice
- 2 tbsp (18g) cornstarch
- 400g/14oz can sweetened condensed milk (300mL can in Canada)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Line a 9×9 pan with parchment paper and set aside. Preheat the oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Cream together for 4 minutes. Add in the vanilla and salt and mix until combined.
- Add in the flour and mix until mixture looks dry and crumbly. It will be kind of like wet sand. If you push it together with your fingers, it will stick. Now add 2/3 of the dough to the pan and push down, making it as even as possible. Prebake the crust for 20 minutes.
- While the crust bakes, make the lemon filling. Add the lemon zest, lemon juice and cornstarch to a medium mixing bowl and whisk until combined. Then add in the condensed milk, salt and vanilla and whisk until well combined.
- Once the crust has prebaked, let it rest for 1 minute, then pour the lemon filling on top, spreading it evenly. Then take the rest of your shortbread and crumble it evenly on top. You can put big crumbs or little. I like to do a mixture.
- Put it back in the oven for an additional 18-20 minutes or until the centre of the filling is just set. It should have the very slightest jiggle, but only in the centre and the top crumbs should be starting to turn slightly golden.
- Allow to cool in the pan before removing by the parchment paper. Slice into squares and enjoy!
