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.
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)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest (do this before juicing)
- 1/2 cup lemon juice (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. 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.
- 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.
- 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.
- 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.
- 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.
- 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
