Easy Lemon Bars
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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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
Description
These Lemon Bars start with a shortbread base that combines plain flour and rice flour to achieve a crumbly yet tender texture. The cold butter is cut into the dry ingredients to create a sandy mixture that bakes into a firm but delicate crust. The base is baked until golden around the edges.
Meanwhile, the lemon curd topping is prepared with eggs, caster sugar, plain flour, lemon zest, and freshly squeezed lemon juice. The mixture is poured hot onto the warm crust and baked until just set but still soft, providing a tangy but smooth layer atop the shortbread.
After cooling on the counter and then chilling in the fridge, the bars set firmly and can be cut into sixteen squares. These bars balance sweet and tart flavors with a melt-in-the-mouth base, making them a classic, refreshing dessert option.
The rice flour helps create the traditional shortbread crumb texture, and cornstarch can be used as an alternative. The base can be made by hand if a food processor is unavailable. Stored in a cool place or refrigerated, the lemon bars last up to five days.
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 sifted, aka powdered sugar
- 1/4 tsp salt
- 110g / 1 stick butter cold, cut into 1cm / 1/2" cubes, unsalted
Lemon Curd Topping
- 3 egg 55-60g/2oz each, large
- 1 cup caster sugar sub regular sugar, or super-fine sugar
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon do this before juicing, zest
- 1/2 cup lemon juice (2 - 3 lemons)
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 provides a crumbly shortbread texture; cornstarch or cornflour works as a substitute for a slightly different texture.
- The shortbread base can be made manually by rubbing the butter into dry ingredients if no food processor is available.
- Store lemon bars chilled or at room temperature in a cool pantry; they remain fresh for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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