24 Mar Easy Lemon Bars
Prep 15 mins | Cook 30 mins | 16 Servings
Just a handful of ingredients is all that’s required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don’t overbake! Makes 16 squares.
3/4 cup (115g) plain flour (all purpose flour)
1/4 cup (40g) rice flour (or cornstarch/cornflour)
1/2 cup (60g) icing sugar / confectioner’s sugar
1/4 tsp salt
110 g / 1 stick butter (cold), cut into 1cm / 1/2″ cubes
3 large eggs or 4 small eggs
1 1/2 cups (330g) caster sugar / super fine sugar
1/4 cup (35g) plain flour (all purpose flour)
1 tbsp lemon zest (do this before juicing)
6 tbsp (90ml) lemon juice (2 – 3 lemons)
Preheat oven to 180C/350F (all oven types). Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form – see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
Bake for 12 minutes or until light golden. Remove from oven.
While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
Pour Lemon Topping onto the Shortbread Base. Bake for 18 – 20 minutes until the topping is set and light golden.
Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.
Recipe and photo courtesy of recipetineats.com.au