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Lemon Bars
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With a shortbread base and lemon curd topping that's tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart - but so much more straightforward!
Easy Lemon Bars
SHORTBREAD BASE
3/4 cup plain flour (all purpose flour) (115g)
1/4 cup rice flour (or cornstarch/cornflour) (30g)
1/2 cup icing sugar / powdered sugar, sifted (60g)
1/4 tsp salt
110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2" cubes
LEMON CURD TOPPING
3 large eggs (55-60g/2oz each)
1 cup caster sugar / super-fine sugar (sub regular sugar) (200g)
2 tbsp plain flour (all-purpose flour)
1 tbsp lemon zest (do this before juicing)
1/2 cup lemon juice (2 – 3 lemons)
1. Blitz shortbread base ingredients for 10 sec or until sandy (or rub with fingers). Press into lined 20cm/8” square pan. Bake 180C/350F (160C fan) 20 min.
2. While baking, whisk Curd ingredients together. Pour onto base immediately (ie don’t let base cool). Bake 20 min, cool on counter then fridge 2 hrs. Cut into 16 squares, eat!
Easy Lemon Bars
SHORTBREAD BASE
3/4 cup plain flour (all purpose flour) (115g)
1/4 cup rice flour (or cornstarch/cornflour) (30g)
1/2 cup icing sugar / powdered sugar, sifted (60g)
1/4 tsp salt
110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2" cubes
LEMON CURD TOPPING
3 large eggs (55-60g/2oz each)
1 cup caster sugar / super-fine sugar (sub regular sugar) (200g)
2 tbsp plain flour (all-purpose flour)
1 tbsp lemon zest (do this before juicing)
1/2 cup lemon juice (2 – 3 lemons)
1. Blitz shortbread base ingredients for 10 sec or until sandy (or rub with fingers). Press into lined 20cm/8” square pan. Bake 180C/350F (160C fan) 20 min.
2. While baking, whisk Curd ingredients together. Pour onto base immediately (ie don’t let base cool). Bake 20 min, cool on counter then fridge 2 hrs. Cut into 16 squares, eat!
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