Lemon and Sumac Shortbread Bars: A Tangy, and Creamy Dessert

Indulge in these shortbread bars that perfectly blend zesty lemon with the subtle tang of sumac. This fusion recipe pairs the buttery crunch of a shortbread base with a bright, creamy citrus topping, offering an adventurous twist on classic dessert squares. Whether served at a casual brunch or a refined gathering, these bars promise to impress with their unique flavor profile and delightful texture.

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Preparation 20 min
Rest 1 h 00
Baking 35 min
Servings 12 Squares
Level Débutant

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Preparation steps

Prepare the shortbread base

Step 1
Preheat the oven to 180°C (356°F).
Mix the flour, almond meal, powdered sugar, and salt.
Add the butter and rub in with your fingertips or use a food processor until you get a crumbly texture.
Press the dough into the bottom of a square baking pan (20x20 cm) lined with parchment paper.
Lightly prick with a fork and bake for 15 minutes, until lightly golden.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 15 min

Prepare the lemon-sumac filling

Step 2
In a bowl, whisk the eggs with the sugar.
Add the lemon juice and zest, sumac, cornstarch, and a pinch of salt.
Mix well until smooth.

Final bake

Step 3
Pour the filling over the pre-baked base.
Return to the oven at 160°C (320°F) for 20 minutes, or until the filling is set (the center should still have a slight jiggle).
Let cool completely, then refrigerate for at least 1 hour before slicing.
Baking information
- Temperature
  160°C 320°F
- Heat rotary
- Baking time 20 min

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Lemon and Sumac Shortbread Bars: A Tangy, and Creamy Dessert

Ingredients

For the shortbread base

For the lemon-sumac filling

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