Easy Lemon Bars
Easy Lemon Bars are a refreshing dessert that combines a sweet, buttery crust with a tangy lemon filling, perfect for any occasion.
Ingredients
For the crust
- ¾ cup plain flour (all-purpose flour)
- ¼ cup rice flour (or cornstarch/cornflour) Note 1
- ½ cup icing sugar / powdered sugar sifted
- ¼ tsp salt
- 110 g unsalted butter cold, cut into 1cm / 1/2" cubes
For the lemon filling
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar / super-fine sugar substitute with regular sugar
- 2 tbsp plain flour (all-purpose flour)
- 1 tbsp lemon zest do this before juicing
- ½ cup lemon juice (from 2 - 3 lemons)
Instructions
Preparation
- Preheat your oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line it with baking/parchment paper, leaving some overhang to lift the bars out later.
- Place the Shortbread Base ingredients in a food processor and pulse 5 to 10 times until it resembles sand. If you don’t have a food processor, mix with your fingertips. Pour the mixture into the tin, press it firmly into the base, and push it up to the edges.
- Bake the base for 20 minutes or until the edges are golden and the middle is pale golden. Do not let it cool, pour in the lemon curd immediately.
Lemon Curd
- While the base is baking, combine the lemon filling ingredients in a bowl and whisk until well mixed.
- Pour the lemon curd onto the baked base and return it to the oven. Bake for an additional 20 minutes, or until the topping is set but still soft.
- Once done, remove from the oven and let it cool on the counter for 1 hour. Then place in the fridge for at least 2 hours. Finally, slice into 16 squares, dust with icing sugar, and serve.
Notes
Best served chilled and dusted with icing sugar. For added flavor, serve with fresh berries on the side.