Description
These Easy Lemon Bars feature a buttery, tender shortbread base topped with a tangy and sweet lemon curd. Perfectly balanced with zesty lemon flavor and a lightly dusted powdered sugar finish, this classic dessert is simple to make and ideal for any occasion.
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 Topping
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar (super-fine sugar; can substitute regular sugar)
- 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
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Lightly spray a 20cm (8″) square baking tin with oil and line it with parchment paper ensuring there is an overhang on the sides to easily lift out the bars after baking.
- Make Shortbread Base: In a food processor fitted with the standard “S” blade, pulse the base ingredients—the flours, icing sugar, salt, and cold butter—5 to 10 times until the mixture resembles coarse sand. Alternatively, you can use your fingertips to combine the ingredients. Transfer the mixture into the prepared tin and spread it evenly. Press firmly and flat into the base, pushing right up to the edges; using a flat tool helps achieve an even layer.
- Bake Base: Bake the crust in the preheated oven for 20 minutes or until it turns golden around the edges and pale golden in the center. Remove from the oven and do not allow to cool before adding the lemon curd topping.
- Prepare Lemon Curd: While the base is baking, whisk together the eggs, caster sugar, flour, lemon zest, and lemon juice in a bowl until fully combined and smooth.
- Bake Lemon Bars: Immediately pour the lemon curd mixture over the hot shortbread base. Return the tin to the oven and bake for an additional 20 minutes or until the lemon topping is set but still slightly soft in the center.
- Cool and Chill: Remove the tin from the oven and allow the lemon bars to cool on the counter for one hour. Then place the tin in the refrigerator for at least 2 hours to fully set before slicing.
- Serve: Using the parchment paper overhang, lift the lemon bars out of the tin. Cut into 16 even squares, dust with additional icing sugar if desired, and serve.
Notes
- Note 1: Rice flour can be substituted with cornstarch or cornflour to help achieve a tender shortbread texture.
- Note 2: If you do not have a food processor, you may use your fingertips to rub the cold butter into the dry ingredients until the mixture resembles coarse sand.
- The lemon bars are best served chilled for a firm texture, but you can enjoy them slightly warm as well.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.
