Lemon Shortbread Bars

These Lemon Shortbread Bars are buttery and bursting with bright and fresh lemon flavors!

These Strawberry Lemonade Donuts are bright and delicious and the perfect way to welcome Spring!

If there is any food in this World that reminds me of Spring, it’s lemon.  

It’s bright, citrusy and looks like the sun.

They pair beautifully with fresh berries, asparagus and add brightness to your counter top.

That’s why I knew, when Adams Extract sent me lemon extract, I had to make these Lemon Shortbread Bars.

These Lemon Shortbread Bars are buttery, full of lemon flavor and would make a fabulous Springtime centerpiece.

Lemon is one of my favorite flavors.

It’s so bright and fresh.  I have the scent throughout my kitchen with candles, soap and wet wipes.

If I’m out at a bakery, you better believe I’m ordering a lemon poppy seed muffin.

HOW TO MAKE LEMON SHORTBREAD BARS

These bars start off with a butter crust and then you’ll top it with a lemon glaze.

You start by combining flour, powdered sugar, cornstarch, lemon zest, vanilla and lemon extract and salt.

Bake the crust for 40 minutes.

Meanwhile, stir together powdered sugar, lemon zest, lemon juice and lemon extract.

Immediately upon removing the crust from the oven, pour on the lemon glaze. 

Allow to cool completely and cut into bars.

HOW TO MAKE LIME SHORTBREAD BARS

You can make these exact same bars but substitute lime for the lemon.

HOW TO MAKE ORANGE SHORTBREAD BARS

You can make these exact same bars but substitute orange for the lemon.

I realize you don’t technically need the extract in these lemon shortbread bars BUT it truly punches up the flavor and brings the lemon to a whole other level.  

These Lemon Shortbread Bars are bright and bursting with the flavors of butter and lemon!

5 votes

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Lemon Shortbread Bars

Prep 10 mins

Cook 45 mins

Inactive 1 hour

Total 1 hour, 55 mins

Author Megan | Strawberry Blondie Kitchen

Yield 24 servings

These Lemon Shortbread Bars are buttery and bursting with bright and fresh lemon flavors!

Ingredients

• 3 cups all-purpose flour
• 1 ¼ cups powdered sugar
• ⅓ cup cornstarch
• ¼ cup lemon zest
• 1 ½ cups unsalted butter, softened at room temperature
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Lemon Glaze

• 2 ½ cups powdered sugar
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 300 degrees F. Line a 13x9" baking pan with heavy foil, extending foil over the sides. Spray with cooking spray. Set aside.
2. Into a large bowl, stir together flour, powdered sugar, cornstarch and lemon zest.
3. Into the bowl of your stand mixer or into a large bowl using a hand mixer, combine butter, lemon juice, salt, vanilla extra and lemon extract. Slowly add in flour mixture until combined.
4. With lightly flour hands, press mixture into the bottom of your prepared pan.
5. Bake for 45 minutes or until edges are lightly golden brown.
6. While the crust is baking, mix together the lemon glaze.
7. Immediately pour glaze over crust, spreading evenly, and allow to cool at room temperature until set.

Courses Dessert

Cuisine American

I am SO excited to have this Adams Extract lemon extract in my kitchen.

I am a HUGE fan of their extracts, especially the “twice as strong” vanilla flavor as well as their seasonings and rubs.

Be sure to check them out for all your extract and BBQ needs!

Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

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Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with. 

John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx.

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Wednesday #SpringSweetsWeek Recipes

• Buttermilk Carrot Cake by The Crumby Kitchen
• Carrot Cake Baked Donuts with Cream Cheese Glaze by House of Nash Eats
• Chocolate Chip Cookie Bars by The Speckled Palate
• Coconut Cream Sweet Rolls by Cooking With Carlee
• Crêpes with Orange Caramel and Mascarpone by Karen’s Kitchen Stories
• Easter White Chocolate Dipped Sugar Cookies by A Savory Feast
• Easy Pina Colada yogurt parfaits by Creative Southern Home
• Lemon Frozen Yogurt with Cake Mix Crust by Our Good Life
• Key Lime Tart by Sweet Beginnings
• Krispy Peeps Treats by A Day in the Life on the Farm
• Lavender Blueberry Cheesecake Bars by The Gingered Whisk
• Lemon Blueberry Baked Donuts by Palatable Pastime
• Lemon Blueberry Scones by Blogghetti
• Lemon Shortbread Bars by Strawberry Blondie Kitchen
• Lemon Totos by Jolene’s Recipe Journal
• Marshmallow Chick Cupcake by Simply Inspired Meals
• Peeps Snack Mix by Home Sweet Homestead
• Rainbow Cookies by Kate’s Recipe Box
• Spring Bling Meyer Lemon Almond Cake by Culinary Adventures with Camilla
• Spring Sugar Cookie Bars by Cookaholic Wife
• Strawberry Cheesecake Brownies by The Tip Garden
• Tres Leches Cake by Kelly Lynn’s Sweets and Treats
• Vegan Raspberry Dark Chocolate Energy Bites by The Baking Fairy
• Welcome Spring Gravity Drip Cake by Hezzi-D’s Books and Cooks

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.