Servings
Font
Back
0 from 369 votes

Easy Lemon Bars

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!

Prep Time
15 mins
Cook Time
15 mins
Cooling
3 hrs
Total Time
3 hrs 55 mins
Servings: 16 squares
Calories: 186 kcal
Course: Baked Goods
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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).
  2. 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!
  3. 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).
  4. Lemon Curd - While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  5. Bake 20 minutes - Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
  6. 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

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

% 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.