Easy Lemon Bars
These Easy Lemon Bars feature a classic shortbread base topped with a fresh lemon curd, perfect for a sweet treat.
Equipment
- food processor
- 20cm/8" square 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 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.
- Place Shortbread Base ingredients in a food processor and pulse until it becomes like sand. Press firmly into the base of the tin.
- Bake base for 20 minutes or until golden on the edges and pale golden in the middle.
- While the base is baking, whisk together Lemon Curd Topping ingredients in a bowl.
- Pour Lemon Curd onto the baked base, then bake for an additional 20 minutes.
- Cool on the counter for 1 hour, then refrigerate for at least 2 hours before slicing into 16 squares.
- Dust with icing sugar and serve.
Notes
Once chilled and set, it can be kept at room temperature if it's cool, or in the fridge. 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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