Easy Lemon Bars
User Reviews
4.9
369 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Cooling
3 hrs
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Total Time
3 hrs 55 mins
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Servings
16 squares
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Calories
186 kcal
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Course
Baked Goods
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Cuisine
American
Easy Lemon Bars
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Recipe video above. Just a handful of ingredients is all that's required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don't overbake!
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Ingredients
Shortbread Base
- 3/4 cup plain flour (all purpose flour)
- 1/4 cup rice flour (or cornstarch/cornflour) (Note 1)
- 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 (sub 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)
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Instructions
- Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Base - Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!
- Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (⚠️ Note: don't let it cool, pour in curd immediately).
- Lemon Curd - While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
- Bake 20 minutes - Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
- Cool - Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!
Notes
- Rice flour - Gives the base the traditional crumbly shortbread texture. Cornflour / cornstarch is also used which gives it a slightly more "melt in your mouth" texture. Both are delicious!
- Base making - If you don't have a food processor, you can use your fingers to "rub" the butter into the dry ingredients and you'll end up with the same crumbs that you see in the photos.
- Storage - Once chilled and set, it can be kept at room temperature if it's fairly cool in your pantry. Otherwise, keep it in your fridge but bring to room temp before serving! Lasts 5 days.
- Nutrition per serving i.e. 1 slice of the 16 bars this recipe makes.
Nutrition Information
Show Details
Serving
55g
Calories
186cal
(9%)
Carbohydrates
30.3g
(10%)
Protein
2.2g
(4%)
Fat
6.8g
(10%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
90mg
(4%)
Potassium
32mg
(1%)
Sugar
22.6g
(45%)
Vitamin A
200IU
(4%)
Vitamin C
4.1mg
(5%)
Calcium
10mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 55g | |
| Calories | 186cal | 9% |
| Carbohydrates | 30.3g | 10% |
| Protein | 2.2g | 4% |
| Fat | 6.8g | 10% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 90mg | 4% |
| Potassium | 32mg | 1% |
| Sugar | 22.6g | 45% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
369 reviews
Excellent
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