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
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Rest 1 h 00
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Baking 35 min
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Servings 12 Squares
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Level Débutant
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Energy ≈ 220 kcal / serving
Ingredients
For the shortbread base
For the lemon-sumac filling
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Preparation steps
Prepare the shortbread base
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 15 min
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Prepare the lemon-sumac filling
Final bake
- Baking information
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Temperature160°C
-
Heat rotary
-
Baking time 20 min
-
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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.
Ingredients
For the shortbread base
- Flour : 150 grams
- Almond powder : 30 grams
- Icing sugar : 40 grams
- Unsalted butter (Cold and diced) : 125 grams
- Salt : 1 pinch
For the lemon-sumac filling
- Eggs : 3
- Caster sugar : 120 grams
- Yellow Lemons (Zests) : 2
- Yellow lemon (Fresh Juice) : 100 milliliters
- Sumac : 1 teaspoon
- Corn starch : 20 grams
- Salt : 1 pinch
Preparation steps
Prepare the shortbread base
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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. - Temperature: 180°C
- Heat: rotary
- Baking time: 15 min
Prepare the lemon-sumac filling
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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
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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. - Temperature: 160°C
- Heat: rotary
- Baking time: 20 min
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