Description
Delicious lemon bars with a tender shortbread crust and glossy lemon curd, perfect for picnics or a sweet treat.
Ingredients
Scale
- 3/4 cup plain flour (all purpose flour)
- 1/4 cup rice flour (or cornstarch/cornflour)
- 1/2 cup icing sugar (sifted)
- 1/4 tsp salt
- 110g unsalted butter (cold, cut into 1cm cubes)
- 3 large eggs
- 1 cup caster sugar (super-fine sugar)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest
- 1/2 cup lemon juice (freshly squeezed)
Instructions
- Preheat oven to 180C/350F (160C fan). Spray a 20cm/8″ square tin with oil and line with parchment paper.
- Place Shortbread Base ingredients in a food processor and pulse until it resembles sand. Press firmly into the base of the tin.
- Bake base for 20 minutes until golden on the edges and pale in the middle.
- While the base is baking, whisk Lemon Topping ingredients until smooth and slightly frothy.
- Pour Lemon Curd onto the base, then bake for an additional 20 minutes until the topping is set but still soft.
- Remove from the oven and let cool for 1 hour, then refrigerate for at least 2 hours before slicing.
- Dust with icing sugar before serving.
Notes
Chilling the bars improves the texture and makes cleaner slices. Use fresh lemon juice for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg