Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust
Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust is a delightful dessert that beautifully combines the bright, zesty flavors of fresh lemons with a rich, buttery shortbread base. Each square offers a perfect balance of sweet and tart, making it an ideal treat for any occasion—from summer picnics to family gatherings. This easy-to-make cake is sure to impress your guests and satisfy your cravings for something refreshing and indulgent.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ¾ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually mix in flour until combined. Press the mixture into the bottom of the prepared baking sheet.
- Bake the crust for 15-20 minutes or until lightly golden brown; set aside to cool slightly.
- In another bowl, whisk together eggs, sugar, lemon juice, lemon zest, and a pinch of salt until smooth.
- Pour the lemon curd mixture over the cooled crust and return it to the oven for an additional 20-25 minutes until set but still slightly jiggly in the center.
- Allow the cake to cool completely before slicing into squares.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg