Lemon Hearts
Buttery twist on classic lemon bars, made with a crisp shortbread crust and a smooth, tangy lemon filling. Cut into heart shapes, these dessert bars are perfect for Valentine’s Day, baby showers, spring parties, or anytime you want a homemade treat that feels special.
Servings: 18 people
Calories: 158kcal
Equipment
- 1 electric mixer
- 1 spatula
- 1 Heat Shape Cookie Cutter
- parchment paper
- 1 13 by 9 Baking Pan
Ingredients
Crust
- 2 cups All Purpose Flour
- 1 cup Unsalted Butter, softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
Lemon Heart Topping
- 2 cups White Granulated Sugar
- 2 tbsp Cornstarch
- 5 large Eggs, lightly beaten
- 1 tbsp Lemon zest
- 1/4 cup Lemon Juice
- 2 tbsp Melted Unsalted Butter
Garnish
- 2 tbsp Powdered Sugar
- 1 Lemon
Instructions
Making the Lemon Heart Crust
- Line the pan with parchment paper and grease with nonstick oil. Set it aside.
- Preheat the oven to 350 F.
- Place the all-purpose flour, powdered sugar, softened butter, and vanilla extract in the electric mixing bowl. Attach the hook and mix on low speed. Ensure the butter is at room temperature so the flour does not splatter anywhere. You can also do this process by hand if you want. Mix until the mixture forms a ball then pat mixture into a parchment-lined 13 by 9-inch baking pan.
- Bake at 350 F for 18 minutes or until golden brown.
Make the Topping
- Zest the lemon. Set it aside- juice one lemon and set it aside.
- In a large bowl, combine two cups of white granulated sugar and cornstarch. Mix using a wire whisk. Add the egg, lemon juice, and lemon zest. Beat well.
- Pour mixture over crust. Bake at 350 F for 20 to 25 minutes or until set. Cool completely. Chill in the fridge for an hour.
Shaping the Bars
- Sift 2 to 4 tablespoons of powdered sugar over top. Cut into heart or flower, or you can just slice into squares. Garnish with lemon slice on top.