Lemon Poppyseed Shortbread Bars




It's been a while since I've posted but I'm still here! I've been pretty busy with work, but now that I have a few days off I'm back in the kitchen!


The weather is getting very warm here on the east coast, so it's time for some of my favorite summer recipes! I'm starting off this warm weekend with possibly my favorite dessert ever. Lemon Poppyseed shortbread bars!



My favorite thing about these is that they are super quick to pull together - this is a one bowl recipe. Not only are they easy and quick to make, they absolutely melt in your mouth. They are rich and buttery, sweet and bursting with lemon flavor. These are certainly a crowd pleaser!


These use simple ingredients as always. I had a few lemons in the fridge that needed to be used before going bad, so I was super excited that I had all the necessary ingredients for these bars. This recipe is a perfect way to use a lemon that is past its prime. Poppyseeds may not be something you have on hand, but they are easy to find at the grocery store, normally right next to the spices. Lemon curd can be found in the jam aisle. Everything else is pantry staples!



Simply combine your ingredients in a mixing bowl, starting with the butter and sugars. Than mix in the lemon curd and zest until well combined.





Add in the flour, salt, and poppyseeds and the dough is done! Transfer the dough to your prepared baking dish. Usinging a spatula, spread the dough until it fills the dish evenly.





Bake the dough until the edges are brown and the top golden. This should take about 30 to 35 minutes. Keep a close eye on the oven, don't over bake or the bars will dry out.




Once the dough has cooled completely, use the parchment paper to lift the dough out of the dish. Cut the edges off with a knife to make nice crisp edges for your bars. Than cut into squares. (Don't waste those edges - We keep them in a container in the fridge and nibble away at them until they're gone!)





Now you are ready to ice the bars! I like to pour my icing into a squeezy bottle to make it easier, but you can totally just spoon the icing over the bars. It's up to you how much icing you want to use. I have a serious sweet tooth, so I tend to use a lot!



Once they're iced they are ready to serve! Although these bars are great served room temperature, I prefer them cold. They are a little more chewy and less crumbly when they're cold and so refreshing! Store your bars in an airtight container at room temperature or in the refrigerator.





Recipe

Ingredients for the bars:

  • 2 sticks softened butter, unsalted

  • 1/2 cup granulated sugar

  • 2 tablespoons light brown sugar packed

  • 2 tablespoons lemon curd

  • 1 tablespoon lemon zest, about 1 medium lemon

  • 1 1/2 cups all purpose flour

  • 1 1/2 tablespoons poppyseeds

  • 1/2 teaspoon kosher salt


Ingredients for the Icing:

  • 1 cup powdered sugar

  • 2-3 tablespoons heavy cream

Instructions:

1. Preheat oven to 350 degrees and line a 9x9 in (or 8x8) baking dish with parchment paper

2. Mix together butter, sugars, lemon curd, and lemon zest until well combined.

3. Add flour, poppyseeds and salt. Mix until combined.

4. Scoop dough into prepared baking dish and spread evenly.

5. Bake for 30 to 35 minutes until the top is golden and the edges are brown.

6. Let cool completely.

7. Trim off edges than cut into squares.

8. Icing - Combine powdered sugar and heavy cream in a medium bowl. Mix until smooth.

9. Drizzle icing over bars.

10. Enjoy!


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