Description
Deliciously tangy and sweet, these Easy Lemon Bars feature a crisp shortbread base topped with a smooth, zesty lemon curd. Perfectly balanced flavors and a buttery crust make them an irresistible treat for any occasion.
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 (can substitute regular 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 the oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan oven. Prepare a 20cm (8") square baking tin by spraying it with oil and lining it with baking or parchment paper, ensuring there is an overhang to make lifting the bars out easier once baked.
- Make the 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, use your fingers to rub the butter into the dry ingredients until crumbly. Pour the mixture into the prepared tin, spread evenly, and press firmly into the base, pushing all the way up to the edges. Using a flat object helps to compact the base evenly.
- Bake the base: Bake the shortbread base in the preheated oven for 20 minutes or until the edges turn golden and the middle is pale golden. Remove from the oven but do not allow it to cool as you need to add the lemon curd topping immediately.
- 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.
- Bake with topping: Pour the lemon curd mixture evenly over the hot shortbread base. Return the tin to the oven and bake for another 20 minutes, or until the topping is set but still slightly soft to the touch.
- Cool and serve: Allow the lemon bars to cool on the counter for 1 hour, then refrigerate for at least 2 hours to fully set. Remove from the tin using the parchment overhang, slice into 16 squares, dust with icing sugar, and serve.
Notes
- Note 1: Rice flour is used to create a lighter, crumblier shortbread; cornstarch or cornflour can be used as alternatives.
- Note 2: If you do not have a food processor, use the tips of your fingers to rub the cold butter into the dry ingredients until the mixture resembles breadcrumbs.
- Ensure the shortbread base is warm when pouring the lemon curd to help the topping set evenly and prevent overbaking.
- Lemon zest should be grated before juicing the lemons to maximize flavor.
- Use freshly squeezed lemon juice for the best taste.