Easy Lemon Bars
These Easy Lemon Bars offer a delightful blend of a crumbly shortbread base topped with fluffy lemon curd. Perfect for any occasion, they're refreshing and simple to make.
Equipment
- food processor
- baking tin
Ingredients
Shortbread Base
- ¾ cup plain flour (all purpose flour)
- ¼ cup rice flour (or cornstarch/cornflour)
- ½ cup icing sugar (sifted)
- ¼ teaspoon salt
- 110 g unsalted butter (cold, cut into 1cm / ½" cubes)
Lemon Curd Topping
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar (super-fine sugar)
- 2 tablespoon plain flour (all purpose flour)
- 1 tablespoon lemon zest (do this before juicing)
- ½ cup lemon juice (2 – 3 lemons)
Instructions
Preparation
- Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang.
- Place Shortbread Base ingredients in a food processor fitted with the standard 'S' blade. Pulse 5 to 10 times until it becomes like sand. Pour into the tin, spread, then press firmly into the base.
- Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven.
- While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
- Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
- Remove from oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar and serve!
Notes
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
Serving: 55gCalories: 186kcalCarbohydrates: 30.3gProtein: 2.2gFat: 6.8gSaturated Fat: 4gCholesterol: 50mgSodium: 90mgPotassium: 32mgSugar: 22.6gVitamin A: 200IUVitamin C: 4.1mgCalcium: 10mgIron: 0.5mg
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