Lemon Bars with Shortbread Crust is the perfect do ahead dessert recipe. Light, refreshing and easy to make and serve…what could be better?!?
There is never a shortage of lemons at our house due to the generosity of our neighbors Peter and Chris, who over the years have supplied us with their bounty of fresh, home grown Meyer lemons. I have used the juice of these lemons in soups, salad dressings, cakes, cookies, lemonade and an occasional Lemon Drop martini! What I most like to use them for is for these wonderful Lemon Bars with Shortbread Crust!
Meyer lemons are naturally sweeter than regular lemons (which are more acidic) so I prefer to use these for this recipe. Meyer lemons are seasonal and not found in many markets so any store bought lemons will do. Just make sure to always firmly roll the lemons to release the juices, so nothing goes to waste!
These lemon bars are a perfect combination of a buttery shortbread crust and a zesty lemon filling. The ratio of crust to lemon filling is perfect.
Do you love lemon? Here are some other Gr8 recipes using fresh lemon:
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