Lemon Shortbread Triangles

Lemon Shortbread Triangles

These lemon bars are packed full of flavor! Decadent and rich, it’s the perfect treat!


For the Crust

1 cup butter softened

1/2 cup organic sugar

2 cups all-purpose flour or gluten free flour

1/4 teaspoon sea salt

For the Filling

6 large eggs

3  cups organic sugar

2 tablespoons lemon zest (about 6 lemons)

1 cup  fresh squeezed lemon juice

1/2 teaspoon sea salt

1 cup all-purpose flour or gluten free flour

Preheat oven to 350`. Line a 9 x 13 pan with parchment paper and set aside. For the crust, beat the butter and sugar in a large electric mixer fitted with a paddle attachment. Add the flour and salt. Press crust mixture in the bottom of the 9 x 13 pan and bake for 20 minutes until it becomes lightly golden brown.

For the filling, whisk together the eggs and sugar.  Add the lemon zest and juice. And finally the salt and flour. Pour over the crust and bake for another 30 to 35 minutes.  Cool and cut in squares and then into triangles if desired. Dust with powdered sugar.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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