Easy Lemon Bars Recipe
Print Pin VideoThese lemon bars are wonderfully tart and not-too-sweet, with a crisp, buttery crust on the bottom and a luscious lemon filling on top. The shortbread crust provides a sturdy base, while the lemon curd topping offers a burst of citrusy goodness in every bite. Best part is - they're super easy to make!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Shortbread Crust
- 2 cups (240 g) all purpose flour
- ¼ cup (30 g) cornstarch
- ½ tsp salt - omit if using salted butter
- 1 cup (120 g) powdered sugar - also known as icing/confectioners sugar
- 1 cup (226 g) unsalted butter - cold and cut into cubes
Lemon Curd Topping
- 2 cups (400 g) white granulated sugar
- 2 tbsp lemon zest
- 6 large eggs - room temperature
- ¾ cup (172 g) lemon juice - freshly squeezed - do not use bottled lemon juice. Zest the lemons before juicing them. Can increase up to 1 cup for a more tangy topping.
- ⅓ cup (40 g) all purpose flour
Instructions
Shortbread Crust
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line a 9x13 inch cake pan with parchment paper. If using a metal baking pan, make sure the entire tin is covered (see note 2).
- To a food processer add in all purpose flour, cornstarch, powdered sugar and salt. Mix that for about 5 seconds to allow all the dry ingredients to combine well. Next add in cold unsalted butter that's been cut into small cubes and mix together until your mixture resembles a sand like consistency (see note 3 if doing this step by hand).
- Transfer the mixture to the lined baking pan and evenly spread the mixture out, using your hands (or something with a flat bottom) to press the crumbs into the base of the tin. Once done, the base should look well combined and not loose.
- Bake for 20-25 minutes, or until lightly browned. The browning will give the crust more flavor so don't take the crust out too early (I like mine lightly browned on the top and edges). While the crust is baking, make the lemon curd filling.
Lemon Curd Filling
- To a large bowl add in sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar has a light yellow tinge.
- Add in eggs, lemon juice and sifted flour, and using a whisk, mix until well combined and no lumps of flour remain.
- Once the crust is done, pour the lemon curd filling over the top of the warm base (don't wait for the crust to cool), and bake for 20-25 minutes, or until the top is set (gently shake the tin and if the centre doesn't jiggle then it's done). Avoid overbaking so as soon as it sets take it out.
- Allow the lemon bar to cool on the counter (about an hour), before refrigerating for 2 hours to fully set. Once set, lift the bar out of the pan using the parchment paper. Cut into small lemon bars using a sharp knife (for a clean cut, wipe the knife clean after every slice), and dust with powdered sugar before serving (see note 4). To store, place the bars in an airtight container and keep refrigerated. Best served chilled!
Video
Notes
Note 1. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.
Note 2. Metal can react with the acidity in the lemon juice, so to prevent a metallic taste in your lemon bars, ensure the cake tin is competely covered with parchment paper, or you can use a glass or ceramic dish too. Still line it though, as parchment paper will make it easier to take the lemon bars out once they're done.
Note 3. If you have a food processor I would highly recommend using it for making the base, but if you need to do this step by hand, then simply rub the butter into the dry mixture until it resembles a crumb like consistency - similar to when making scones.
Note 4. If you notice the tops of the lemon bars are slightly wet, use a clean paper towel to dab the tops before dusting with powdered sugar.
Note 5. If you notice your lemon bars are eggy once baked, see the troubleshooting tips in the blog post above.
Nutrition
Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 69mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)