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!
-
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 (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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer….in disbelief that none of these Lemon Bars came his way….
I have some really high quality shortbread cookies. Any chance I could pulse them and use them as the base to avoid baking shortbread?
This is super delicious however I found the topping thin. I put only 1/2 cup of sugar and added 3tbsp of lemon zest with 9tbspof lemon. Really lovely and lemony. Will double the topping amount next time to get a thick top. Your recipes are always my go to. Thank you.
Made this recipe twice and it is absolutely delicious!! Have tried making many other lemon bar recipes and nearly didn’t try this as I’ve never had success with any Lemon Bar recipe….. but Nagi never fails…… its perfect!! Thanks Nagi 🙂
Just one question, could this recipe be made with Gluten free plain flour to make it GF or what would you suggest?
Beautiful!!
I’m snacking on one of these babies as i type! i made a slight adjustment to experiment with the crust.( 1 cup flour, 2 tbsp cornstarch, 2 tbsp rice flour and 1/4 cup icing sugar). and i pre baked it for 12 -15 min. Worked out great. Going to get another bar! thanks Nagi!
Hi!! Can this be doubled? Would a 9×13 work for that? And have you tried baking it in a disposable aluminum pan?
I’ve doubled lemon bars before in a 9×13 aluminum pan and it works fine. i do find its easier if you line the pan with parchment or foil to make for easier removal and cutting of the bars. You might have to adjust the baking time as well
Everyone LOVES this slice, people are always asking for the recipe. I have tried a bunch of other recipes, but this is the only one that has a thick layer of lemon topping (an essential!). I have a lot of brothers so I triple the recipe every time, it still doesn’t last us long enough. Easy, quick, and delicious, an absolute winner!
Hi the receipe was a great ..was wondering can l freeze some as too many for 2 people..am working my way through your receipes
Your recipes are amazing, yummy and so easy to follow. Can’t wait for your cookbook to come out
Thanks, Kym! N x
Delicious. How long will this last in the fridge? Or freezer?
Hi Nagi Thank you for the recipes, stir fries and chinese omelets are frequent visitors to my table with Charlie.But WHAT DID I DO WRONG? I made the lemon bars, measuring all quantities, baked untill the top was brownand firm. But the lemon curd was like whipped cream! I have been told that it was likely caused by the type of lemon that I used (home grown).Have you any comment.Regards Mike
Michael, I use lemons from my tree all the time (meyer lemons) and the slice comes out really well. maybe you forgot to put the flour in the topping? I did that once because I was talking on the phone, actually listening (my mother, like Nagi’s mother , won’t stop talking!)and the topping was runny, still nice but runny. Just a suggestion as it is easy to leave things out of recipes.
Thanks Nagi, these treats were absolutely delicious!! :))
The middle was a little runny, but I’ll just cook a little longer next time, no biggy!
Yes, ovens can vary a bit! N x