Lemon bars are really easy to make and a delight to savour!
Made with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. I think you’ll be surprised how straightforward Lemon Bars are to make!
Lemon Bars
As I started writing this, I remembered that I shared Parmesan Shortbread Biscuits just 2 weeks ago. And that I shared a Honey Lemon Chicken last week.
And here I am today sharing these easy Lemon Bars with a shortbread base.
Jeez. I score high on variety, don’t I?? 😉 But I couldn’t resist. On Monday I was moaning about how I could feel that winter was just around the corner which is why I indulged in the winter-comfort Italian Meatball Soup, and yet yesterday when I made these, it was like summer was back and these Lemon Bars were fitting! (It’s Friday today and winter is back. Mr Weatherman, make up your mind!!!)
Lemon Bars Biscuit Base
For me, a key element of these Lemon Bars is the shortbread base. I really love using a classic Scottish shortbread recipe. Because the Scots claim shortbread as theirs, and there’s no denying they know a dang good one!
In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. These days, I’m lazy and use my mini food processor. 4 or 5 quick pulses, and it’s done. How easy is that??
Pour the buttery “sand” into the tin, pat down, bake for 15 minutes. While it’s baking, whisk together the very simple lemon curd (eggs, sugar, lemon and flour), pour it in, bake again. Then cool to let it set.
That’s it.
Is shortbread made with rice flour or cornflour?
Oh – I forgot to mention: rice flour vs cornflour/cornstarch. The jury is out out on whether classic Scottish shortbread is made using rice flour or cornflour. Rice flour produces a crisper biscuit (but still soft) that crumbles beautifully as shortbread should. In contrast, shortbread made with cornflour is not as crisp but melts in your mouth more.
For this particular recipe, I think that the crisper shortbread is nicer as a contrast to the creamy lemon curd.
The magic of baking and how a few simple steps can transform into something so scrumptious always amazes me. In fact, with the shortbread base, these taste just like lemon meringue pies – minus the meringue top.
I don’t consider myself an expert baker by any means so when I share desserts, they are always pretty safe. Fuss free, zingy and sweet, but not too sweet, these are the type of sweet treats that will please everyone! – Nagi x
MORE IRRESISTIBLE BARS AND SLICES
- Brownies!! AND Salted Caramel Stuffed Brownies – ooh la la!!
- Caramel Slice (aka Millionaire’s Shortbread!) – the great Aussie favourite!
- Chocolate Peanut Butter Bars
- Strawberry Bars – made with tons of fresh strawberries!
- Easiest Ever Raspberries Jam Bars
- No Bowl Choc Nut Bars – just layered up right in the pan!
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Easy Lemon Bars
Ingredients
Shortbread Base
- 3/4 cup (115g) plain flour (all purpose flour)
- 1/4 cup (40g) rice flour (or cornstarch/cornflour) (Note 1)
- 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
Lemon Topping
- 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)
Instructions
- Preheat oven to 180C/350F (fan forced / convection) (Note 3 for standard ovens). Spray a 20cm/9" 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 Notes:
Nutrition Information:
LIFE OF DOZER
Dozer….in disbelief that none of these Lemon Bars came his way….
Oustanding! Trying to use up lemons in the pantry and I cut the amount of sugar in the topping to 1 cup! Perfect. Moist, lemony & still sweet. Thanks Nagi
Amazing! Thanks.
I reduced the sugar in lemon filling to 1 cup after reading the comments. It was just perfect.
delicious recipe and so quick and easy to make – thank you
Hi Nagi, Loooove that you use an actual volume for the lemon juice. So many recipes just say ‘the juice of x lemons’ where ‘x’ can be absolutely any size lemon!
And it tastes divine. Thank you.
Hi Alex, lemons vary so much in size – you need an exact amount here to ensure they are perfect every time 🙂 N x
so happy with the lemon bar recipe, worked out perfectly!!! Love the tip about the rice flour, amazing crispy base which sliced up really well and tasted delicious
Hi Nagi! It was so nice to bump into you the other week at the Chase! It is my 2nd attempt trying to make the lemon bars. It tastes fabulous, but I can’t seem to get the same height/thickness. Should I pour the lemon filling after the base cooks a bit?
Hi Nagi, made your lemon bars today, but when I cut into 16 pieces, the lemon curd seemed to be a bit gooey, just wondering if the curd will firm up.
This is delicious and easy, such a good recipe!
Hi Nagi, I just wanted to say thankyou for your wonderful website. I stumbled on you when I was looking for a nice recipe for lamb when we were having friends for dinner.
Worried that it probably wouldn’t turn out as you had said like so many other recipes from chefs, it was amazing. I also have made the roast chicken!! Since then I have read many of your recipes and now I am addicted 😁 I think your attention to detail is exceptional especially pointing out if things go wrong. I love cooking and baking and your recipes are a breath of fresh air when you feel you’re getting a little stale. I’m trying the millionaires shortbread this week as my shortbread never really works out as it should but i know your recipe will. I think you are wonderful and extremely talented. Thankyou once again. 💖 I am from Liverpool in the United Kingdom. X🤗
Thank you so much Julie-Ann, I truly appreciate the great feedback! ❤️ N x
Do you wait for the base to cool before adding the topping
Hi Rochelle, no need to here – N x
This slice was amazingly delicious. The base was just gorgeous.
Nagi, I was wondering if you could add some frozen blueberries to the topping to change it up a bit?
If you love a good lemon fix, this without doubt the best thing I have ever made. My kids wanted to know where it all went as they only got 2 pieces each. I had to own up that I had about 10😊
Wow so simple but amazing in taste! Made them with my 2 preschoolers whom approvingly gobbled up more than half the cake within minutes! We subbed with oranges in the backyard and reduced sugar and it was super yum.
You are a rockstar ! Thanks Nagi!
I followed everything except the amount of sugar, I used only 100 grams and it turn out well, for those that find it too sour, dust more icing sugar on the top .
That’s good to know! The biscuit base was great, but the lemon topping was waaaayyy too sweet for me and I had to scrape it off. As I almost never bake I wasn’t sure if less sugar would affect it, but if I make it again, I’ll try what you did and add 1/3 the sugar.