Easy Lemon Bars Recipe

Introduction

These easy lemon bars combine a buttery shortbread base with a tangy, luscious lemon curd topping. Perfectly balanced and simple to make, they’re a delightful treat for any occasion.

Ingredients

• 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 1 cm (1/2″) cubes
• 3 large eggs (55-60g / 2 oz each)
• 1 cup caster sugar (super-fine sugar; regular sugar can be substituted)
• 2 tbsp plain flour (all purpose flour)
• 1 tbsp lemon zest (from 2–3 lemons, zest before juicing)
• 1/2 cup lemon juice (about 2–3 lemons)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C fan. Lightly spray a 20cm (8″) square baking tin with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: To make the base, combine the plain flour, rice flour, icing sugar, salt, and cold butter cubes in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until the mixture resembles coarse sand. If you don’t have a processor, use your fingertips to rub the butter into the dry ingredients until combined.
3. Step 3: Pour the crumbly mixture into the prepared tin. Spread it out evenly, then press firmly and evenly into the base and edges, using a flat object to help press down if needed.
4. Step 4: Bake the base for about 20 minutes, or until the edges turn golden and the middle is pale golden. Remove from the oven but do not cool; proceed immediately to add the topping.
5. Step 5: While the base bakes, whisk the eggs, caster sugar, plain flour, lemon zest, and lemon juice together in a bowl until smooth and fully combined.
6. Step 6: Pour the lemon mixture over the hot shortbread base and return the tin to the oven. Bake for another 20 minutes, or until the lemon topping is set but still slightly soft to the touch.
7. Step 7: Remove from the oven and let cool on the countertop for 1 hour. Then chill in the fridge for at least 2 hours to fully set.
8. Step 8: Lift the lemon bars from the tin using the parchment overhang and cut into 16 squares. Dust with icing sugar before serving for a pretty finish.

Tips & Variations

• Use fresh lemons for the juice and zest to get the best vibrant flavor in the curd.
• For a gluten-free option, substitute the plain flour with a gluten-free blend and ensure your rice flour is certified gluten-free.
• Press the base firmly and evenly for a sturdy crust that holds the lemon curd well.
• If you don’t have caster sugar, pulse regular granulated sugar in a blender a few times to make it finer.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat slightly at room temperature or enjoy cold straight from the fridge for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice for this recipe?

Yes, frozen lemon juice works fine, but fresh lemon juice will provide a brighter, fresher flavor for the curd.

Why is the base still soft after baking?

Make sure to press the base firmly into the pan and bake it until the edges are golden. An underbaked base may feel soft, so extend baking time a few minutes if needed before adding the lemon topping.

Easy Lemon Bars Recipe

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★★★★★

4.6 from 122 reviews

• Author: Isabella
• Total Time: 3 hours 55 minutes
• Yield: 16 squares 1x

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Description

This easy lemon bars recipe features a buttery, tender shortbread base topped with a tangy, smooth lemon curd. Perfectly balanced in sweetness and tartness, these bars are a delightful treat that is simple to make and ideal for any occasion.

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Ingredients

Scale 1x2x3x

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; can substitute regular sugar)
• 2 tbsp plain flour (all purpose flour)
• 1 tbsp lemon zest (zest before juicing)
• 1/2 cup lemon juice (from 2 – 3 lemons)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C (fan). Spray a 20cm (8 inch) square baking tin with oil and line it with baking/parchment paper with an overhang so you can lift the bars out easily once baked.
2. Make the Shortbread Base: Combine the shortbread base ingredients (plain flour, rice flour, icing sugar, salt, and cold butter cubes) in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until the mixture resembles coarse sand. Alternatively, use your fingertips to rub the butter into the flour mixture until sandy. Transfer this into the prepared tin and spread evenly. Firmly press the mixture into the base and up to the edges using a flat object for an even layer.
3. Bake the Base: Bake the base in the preheated oven for 20 minutes or until the edges turn golden and the middle is a pale golden color. Remove from the oven but do not cool; immediately pour the lemon curd on top.
4. Prepare the Lemon Curd: While the base is baking, whisk together the eggs, caster sugar, plain flour, lemon zest, and lemon juice in a bowl until fully combined and smooth.
5. Add Lemon Curd and Bake: Pour the lemon curd mixture onto the hot baked base and return the tin to the oven. Bake for another 20 minutes, or until the topping is set but still soft in the center.
6. Cool and Serve: Remove from oven and allow the bars to cool on the counter for 1 hour. Then chill in the refrigerator for at least 2 hours to fully set. Using the parchment overhang, lift the bars out and slice into 16 squares. Dust with icing (confectionery) sugar before serving.

Notes

• Rice flour or cornstarch can be used interchangeably to give the base a tender, crumbly texture.
• If you don’t have a food processor, you can use your fingertips to rub the butter into the flour and sugar mixture until it resembles sand.
• Do not let the base cool before pouring the lemon curd on top, as this helps the curd set properly on the warm base.
• Use fresh lemons for the best flavor and natural lemon zest before juicing the lemons.
• Ensure the baking tin is properly lined with parchment paper with an overhang to easily lift the bars out after baking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon bars, lemon dessert, lemon curd bars, easy lemon bars, shortbread lemon dessert