Lemon Bars
Light citrussy lemon curd tops a crumbly shortbread base in this classic summery treat – lemon bars!
Rate this recipe here:
Equipment
Ingredients
Shortbread Base:
- 200 g (1 cups) unsalted butter
- 90 g (½ cups) golden caster sugar
- 1 teaspoon vanilla extract
- 200 g (1⅔ cups) plain flour (all-purpose)
Lemon Curd:
- 300 g (1½ cups) caster sugar
- 50 g (½ cups) plain flour (all-purpose)
- 4 eggs
- 2 lemons' zest and juice
Instructions
Shortbread base
- Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter and sugar until fully combined.
- Add in the vanilla extract and sift in the flour and mix together until a smooth dough forms.
- Line a 9inch square baking tin with greaseproof paper and press the dough into the base of the tin, making sure to press firmly until you get an even layer. You can use your hands or the back of a large spoon.
- Using a fork, poke little holes across the base to help it cook, then bake in the oven for 25mins until lightly golden.
Lemon Curd:
- While the base bakes, make the curd filling by sifting the flour into a large bowl and mixing with the sugar.
- Beat in the eggs, lemon juice and zest until smooth.
- Once the base has baked, pour the curd mix over the part-baked shortbread and bake for a further 18-20mins until very pale golden.
- Allow the lemon bars to cool before cutting into slices. The bars will firm up as they cool.
Notes
- Try swapping the 2 lemons for 3 limes for a twist on this classic.
Nutrition
Calories: 259kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 18mg | Potassium: 41mg | Fiber: 1g | Sugar: 25g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!
