An American classic graced my “5 Holiday Desserts from Around the World” episode, and I’m very pleased to share a buttery, tangy lemon bar recipe that showcases the versatility of the lemon. A perfect combination of a cookie and a pie, the flaky shortbread is exquisitely topped with smooth, sweet, and sour lemon curd. You could even make this dish with another citrus, such as orange, if lemon isn’t your vibe!

This recipe comes from Keke, who adores these lemon bars for not only their taste but also their constant presence in her memories of home and family. She urges you to try them, as there’s something in a lemon bar for everyone. Whether you love sweet, sour, or tangy flavors, it will satisfy you. And preparing the different components of the shortbread and lemon curd could be a fantastically fun activity for a family or friend group.

Although my shortbread was a little raw, I now know to trust my gut and allow the cookies to brown a bit more in the oven before removing them. However, I did whip up an excellent curd, if I do say so myself. You really use so many parts of the lemon, and this is telling; the strong lemon flavor adds an ample amount of sourness and tang to the sweetness. 

Once you pull your buttery, flaky shortbread with its smooth, tangy lemon curd spread heavily over each piece, you’ll sprinkle powdered sugar, cut into bars, and serve. The curd is beautifully bright, and the texture is so soft. These American beauties are deliciously packed with flavor, and you’re sure to enjoy them!

Keke’s fond memories of yummy lemon bars and excellent company are something I strive to experience weekly. I hope you’ll give these decadent lemon bars a try and share them with your loved ones, too!