Easy Lemon Bars Recipe

Introduction

These easy lemon bars are a perfect balance of tangy and sweet with a buttery shortbread base. Quick to make and ideal for any occasion, they deliver a refreshing citrus treat that everyone will love.

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 1cm (1/2″) cubes
• 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 to 3 lemons)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C fan. Spray a 20cm (8″) square tin with oil and line it with baking or parchment paper, leaving an overhang to lift the bars out easily once baked.
2. Step 2: For the base, place the shortbread base ingredients (3/4 cup plain flour, 1/4 cup rice flour, 1/2 cup icing sugar, 1/4 tsp salt, and 110g cold cubed butter) into a food processor fitted with the “S” blade. Pulse 5 to 10 times until the mixture resembles coarse sand. Alternatively, rub the butter into the dry ingredients using your fingertips.
3. Step 3: Pour the base mixture into the prepared tin, spread it evenly, and press firmly down, making sure to push it up to the edges. Use something flat for an even surface. Bake for 20 minutes or until the edges are golden and the center is pale golden. Remove from the oven but do not let it cool before adding the topping.
4. Step 4: While the base is baking, whisk together the lemon curd ingredients: 3 large eggs, 1 cup caster sugar, 2 tbsp plain flour, 1 tbsp lemon zest, and 1/2 cup lemon juice until well combined.
5. Step 5: Pour the lemon curd mixture over the hot shortbread 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. Step 6: Remove from the oven and allow the lemon bars to cool at room temperature for 1 hour. Then refrigerate for at least 2 hours to fully set. Slice into 16 squares, dust with icing sugar, and serve.

Tips & Variations

• Use freshly grated lemon zest for the best flavor and avoid grating the bitter white pith.
• Rice flour can be substituted with cornstarch if preferred.
• Pressing the shortbread base with a flat tool ensures even thickness and prevents cracking.
• If you prefer a less tangy topping, reduce the lemon juice slightly or add a pinch of sugar.

Storage

Store 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. For best texture, reheat briefly at room temperature rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of rice flour?

Yes, rice flour can be replaced with cornstarch or all-purpose flour in the base, but rice flour helps create a more tender texture.

Why shouldn’t I let the base cool before adding the lemon curd?

Pouring the lemon curd onto the hot base helps the topping set more evenly and prevents the curd from soaking into the base, ensuring distinct layers.

Easy Lemon Bars Recipe

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★★★★★

4.7 from 60 reviews

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

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Description

This Easy Lemon Bars recipe features a buttery shortbread base topped with a tangy, smooth lemon curd, creating a perfect balance of sweet and tart flavors. Quick to prepare and baked to golden perfection, these lemon bars are ideal for serving as a refreshing dessert or snack.

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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)
• 2 tbsp plain flour (all purpose flour)
• 1 tbsp lemon zest (do this before juicing)
• 1/2 cup lemon juice (2 – 3 lemons)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Spray a 20cm (8″) square baking tin with oil and line it with baking or parchment paper allowing some overhang so the bars can be easily lifted out after baking.
2. Make the Shortbread Base: Place the shortbread base ingredients—plain flour, rice flour, icing sugar, salt, and cold butter cubes—into a food processor with the standard S blade. Pulse about 5 to 10 times until the mixture resembles coarse sand. Alternatively, you can use your fingers to rub the butter into the dry ingredients until sandy in texture. Pour this mixture into the prepared tin and spread evenly. Press firmly and flat with the back of a spoon or a flat object, pushing it right up to all edges.
3. Bake the Base: Bake the base in the preheated oven for 20 minutes, or until the edges turn golden and the center is a pale golden color. Remove the tray from the oven, but do not let the base cool. While still warm, proceed to add the lemon topping immediately.
4. Prepare the Lemon Curd: While the base is baking, in a medium bowl, whisk together the lemon curd ingredients: eggs, caster sugar, plain flour, lemon zest, and freshly squeezed lemon juice until smooth and combined.
5. Assemble and Bake the Lemon Bars: Pour the lemon curd mixture evenly over the warm shortbread base. Return the tin to the oven and bake for another 20 minutes, or until the lemon topping is set but still has a slight softness to it.
6. Cool and Serve: Remove from the oven and cool the lemon bars on the counter for 1 hour. Then place them in the refrigerator for at least 2 hours to fully set. Once chilled, lift the bars out using the parchment overhang and cut into 16 squares. Dust the top with icing sugar (confectioners’ sugar) before serving.

Notes

• You can substitute rice flour with cornstarch or cornflour for the shortbread base if preferred.
• If you don’t have a food processor, use your fingertips to rub the cold butter into the dry ingredients until it achieves a sandy texture.
• Make sure to add the lemon topping on top of the warm base without letting it cool first so the layers adhere well.
• Chilling the lemon bars well before cutting ensures clean slices and a better texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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

Keywords: lemon bars, lemon dessert, shortbread lemon bars, easy lemon bars recipe, citrus dessert