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.
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; 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
