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 these are to make!
I’m a big fan of baked goods you can eat on the move with one hand. Don’t get me wrong. I won’t turn down a big fat slice of cake, nor can I walk away from a freshly cooked apple crumble.
But they involve plates and cutlery. (And ice cream and cream).
Whereas lemon bars and the like? I won’t even break stride as I swipe one when I walk past, then devour on the go.
Dangerous. Handy. And delicious.
Which, in addition to being dangerous to have around, also means it makes excellent food for taking to school bake sales, gatherings and morning tea at work. Just – easy to eat. Bonus: easy to make.
Making lemon bars
Promised easy, and easy it is! Here’s how to make this lemon bars:
Lemon bar base
The base of these lemon bars is a classic Scottish shortbread. Delightfully crumbly and buttery.
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 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.
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! – Nagi x
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Easy Lemon Bars
- 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
- 3 large eggs or 4 small eggs
- 1 cup (200g) 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.
I love bars and slices.
Easy to eat on the go!
Brownies!! AND Salted Caramel Stuffed Brownies – ooh la la!!
Caramel Slice (aka Millionaire’s Shortbread!) – the great Aussie favourite!
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!
Life of Dozer
Dozer….in disbelief that none of these Lemon Bars came his way….
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