Lemon Bars
Luscious lemon bars. Buttery shortbread topped with a divine zesty lemon layer. The bars are baked and chilled, then dusted with icing sugar before serving. A classic recipe sure to wow.
Servings 16
Ingredients
Shortbread Layer
- 110 g butter (salted or unsalted) softened
- 60 g icing sugar sifted
- 115 g plain flour
- 30 g cornflour
Lemon Curd Layer
- 3 eggs at room temperature
- 200 g caster or granulated sugar
- 20 g plain flour
- 1 tablespoon lemon zest remember to do this before juicing the lemons
- 125 ml lemon juice
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with oil and line with parchment paper with overhang (so it can be lifted out once cooked).
- Make the shortbread base by combining the softened butter and sugar until light and fluffy. Now add the flour and cornflour, just mix until a crumbly dough forms. Tip the shortbread dough in the tin and evenly press out until lightly compact.
- Bake the base for 20 minutes or until lightly golden. While the shortbread is baking, prepare the lemon curd topping.
- In a large mixing bowl, combine all the ingredients listed for the lemon curd filling. Whisk together until fully incorporated.
- Once the shortbread layer is baked, pour the lemon curd filling directly on top and bake for 20 minutes.
- Remove the lemon bars from the oven, allow to cool at room temperature for around a hour. Chill in the fridge for at least 3 hours or up to overnight until set.
- When ready to serve, slice up into 16 equally sized bars, dust lightly with icing sugar right before serving - this will sweat and melt away so dust right before eating. The lemon bars will keep for up to a week stored in the fridge.