Shortbread Lemon Bars
Writer: Jordan Lane | My Rating: 3.4/5 | Site Rating: 4.5/5
Dinner had to be quick, so Shortbread Lemon Bars looked like a promise I could actually keep.
As it warmed, the kitchen smelled like toasty flour and yeast. I swapped in low-sodium broth to keep things loose without overpowering the base.
The steps read clearly and nothing felt hidden between the lines.
My youngest tried to steal a bite off the sheet pan; tiny fingerprints were the proof.
I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.
First bites landed as familiar comfort; the kind that quiet a table for a minute.
Add roasted green beans and you’ve got a full plate without extra dishes.
Cold from the fridge at 7 a.m.? Still edible. That counts for something.
I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.
Next time I’d finish with lemon or a spoon of vinegar; brightness is the difference between fine and good.
People hunting shortbread lemon bars recipe will appreciate that this doesn’t pretend to be fancy to taste good.
Fast doesn’t always mean great; tonight it was fast—and perfectly fine.
