• Lemon Limoncello Bars

    1 vote
    Lemon Limoncello Bars
    Prep: 15 min Cook: 50 min Servings: 24
    by SquirrelBakes
    1 recipe
    Buttery shortbread crust with a smooth and tart lemon and limoncello filling.


    • 1 cup unsalted butter, at room temperature
    • 1/2 cup granulated sugar
    • 2 cups all-purpose flour
    • 1/8 tsp salt
    • 6 large eggs, at room temperature
    • 2 and 1/2 cup granualted sugar
    • 1 cup all-purpose flour
    • 2 tbsp grated lemon zest
    • 3/4 cup fresh squeezed lemon juice
    • 1/4 cup limoncello


    1. Preheat oven to 350 degrees.
    2. Grease and line 9x13 baking pan with parchment paper.
    3. For the crust, cream butter and sugar till smooth.
    4. In a separate bowl whisk flour and salt, then add to butter mixture just until combined.
    5. Dump the dough onto a floured surface and gather into a ball.
    6. Flatten dough into pan, building up on the edges.
    7. Chill if time permits.
    8. Bake the crust for 15 minutes or until lightly browned.
    9. Let crust cool on wire rack.
    10. For the filling, whisk together eggs, sugar, flour, lemon zest, lemon juice, and limoncello.
    11. Pour filling into cooled crust and bake for 35 minutes.
    12. The filling should be set at this point.
    13. Let cool at room temperature, cut, and dust with confections' sugar.

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