Description
These Easy Lemon Bars feature a classic buttery shortbread base topped with a tangy, smooth lemon curd. With just a handful of simple ingredients and straightforward steps, this recipe delivers a bright, sweet dessert perfect for any occasion. The bars bake with a crisp edge and a soft, luscious lemon topping that’s irresistibly fresh and flavorful.
Ingredients
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; regular sugar can be used as substitute)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup lemon juice (freshly squeezed, about 2-3 lemons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan). Spray a 20cm (8″) square baking tin with oil and line it with baking or parchment paper, ensuring enough overhang to lift out the bars easily once baked.
- Make Shortbread Base: Place the shortbread base ingredients—plain flour, rice flour, icing sugar, salt, and cold cubed butter—into a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until the mixture resembles coarse sand. Alternatively, you can use the tips of your fingers to rub the butter into the dry ingredients until crumbly. Pour this mixture into the prepared tin and use a flat utensil or your hands to firmly press it evenly across the base and up the edges.
- Bake 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 from the oven but do not cool the base; proceed immediately to the next step.
- Prepare Lemon Curd Topping: While the base bakes, whisk together the lemon curd topping ingredients in a bowl: eggs, caster sugar, plain flour, lemon zest, and fresh lemon juice. Mix until fully combined and smooth.
- Add Topping and Bake: Pour the lemon curd mixture directly over the warm shortbread base. Return to the oven and bake for an additional 20 minutes, or until the topping is set but still slightly soft to the touch.
- Cool Bars: Remove the lemon bars from the oven and allow them to cool at room temperature for 1 hour. Then, chill them in the refrigerator for at least 2 hours to fully set the lemon topping and make slicing easier.
- Slice and Serve: Using the parchment overhang, lift the lemon bars out of the tin and place on a cutting board. Slice into 16 squares and dust generously with icing sugar before serving for a beautiful presentation and a touch of extra sweetness.
Notes
- Use rice flour for a crispier shortbread base; cornstarch or cornflour are good substitutes.
- When pulsing the shortbread base mixture in the food processor, avoid over-processing to keep the texture sandy and crumbly, which yields a better crust.
- Do not allow the shortbread base to cool before pouring the lemon curd topping to ensure the layers adhere properly.
- For best results, use fresh lemons for zest and juice to enhance the bright, authentic lemon flavor.
- Chilling the bars before slicing helps achieve clean cuts and firm lemon curd texture.
