Description
These Easy Lemon Bars feature a buttery shortbread base topped with a tangy lemon curd filling. They’re simple to make with common ingredients, baked to a perfect soft and set consistency, and dusted with powdered sugar for a luscious, refreshing dessert treat.
Ingredients
Scale
Shortbread Base
- 3/4 cup plain flour (all purpose flour)
- 1/4 cup rice flour (or cornstarch/cornflour)
- 1/2 cup icing sugar (powdered sugar), sifted
- 1/4 tsp salt
- 110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2″ cubes
Lemon Curd Topping
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar (super-fine sugar; regular sugar can be substituted)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest (do this before juicing)
- 1/2 cup lemon juice (from 2 – 3 lemons)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F) or 160°C (fan). Spray a 20cm (8″) square baking tin with oil and line it with baking or parchment paper. Ensure the paper has an overhang so you can lift the bars out after baking.
- Make the Shortbread Base: Combine the shortbread base ingredients in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until the mixture resembles fine sand. Alternatively, use the tips of your fingers to blend ingredients. Pour this mixture into the prepared tin, spreading evenly, and press firmly into the base and edges using a flat object for an even crust.
- Bake the Base: Place the tin in the oven and bake the base for 20 minutes, or until the edges turn golden and the middle is pale golden. Remove from the oven but do not cool—proceed directly to the next step while the base is still warm.
- Prepare the Lemon Curd: While the base bakes, whisk together the lemon curd topping ingredients—eggs, caster sugar, flour, lemon zest, and lemon juice—in a bowl until fully combined and smooth.
- Bake with Lemon Curd: Pour the lemon curd mixture evenly onto the hot, baked base. Return the tin to the oven and bake for an additional 20 minutes, or until the topping is set but still soft and slightly jiggly in the center.
- Cool and Chill: Remove the lemon bars from the oven and allow to cool on the countertop for 1 hour. Then refrigerate for at least 2 hours to fully set the filling.
- Slice and Serve: Using the parchment overhang, lift the lemon bars from the tin and place on a cutting board. Slice into 16 squares. Just before serving, dust with icing sugar (powdered sugar) for a beautiful finish.
Notes
- Note 1: Rice flour can be substituted with cornstarch or cornflour if unavailable.
- Note 2: If you don’t have a food processor, use the tips of your fingers to rub and mix ingredients for the shortbread base until the mixture resembles fine sand.
- Do not let the baked shortbread base cool before pouring the lemon curd topping; this helps the curd set better.
- Ensure lemons are fresh for the best vibrant citrus flavor.
- Use room temperature eggs for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon bars, easy lemon bars, lemon dessert, shortbread base, lemon curd, baked lemon bars, tangy dessert
