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Lemon Shortbread Bars

Lemon Shortbread Bars Recipe

What happens when you combine the buttery goodness of shortbread with the fresh tangy flavour of lemons? A creamy, lemony, melt-in-your-mouth delight. Top it off with a dusting of icing sugar, strips of lemon zest and fresh berries to make it truly irresistible.

Prep Time: 15 minutes plus baking time
Preheat To: 350ºF (180ºC)
Serving: 16 bars


Shortbread Base
1 cup (250 mL) all-purpose flour
½ cup (125 mL) very cold unsalted butter
¼ cup (50 mL) icing sugar
¼ tsp (1 mL) salt

¾ cup (175 mL) freshly squeezed lemon juice, strained
1 tsp (5 mL) finely grated lemon zest (optional)
3 large eggs
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
¼ cup (50 mL) all-purpose flour

Icing sugar
Strips of lemon zest
Fresh berries
Sprig of fresh mint


1.  Pulse all shortbread ingredients together in food processor until butter is the size of small peas. Press firmly into 9” (23 cm) square parchment paper-lined baking pan. Bake in preheated 350ºF (180ºC) oven for 20 minutes. Remove from oven, and reduce heat to 325ºF (160ºC).
2.  Beat all filling ingredients together. Pour over hot shortbread base and bake 30 - 35 minutes or until middle is almost set. Remove from oven and cool completely on wire rack. Chill if desired.
3.  To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries and a sprig of mint. Can be served at room temperature or chilled.

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