EASY Lemon Bars

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

Author: Nagi | RecipeTin Eats

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Sweet Baking

4.89 from 35 votes

Servings16

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Just a handful of ingredients is all that's required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don't overbake! Makes 16 squares.

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:

1. The jury is out on whether shortbread is "better" made with cornflour or rice flour! A friend gave me a very traditional Scottish cookbook and the shortbread recipe in it uses rice flour, so I tend to stick to that. But both really are acceptable. Rice flour will give it a granulated soft crunchy result (makes it really "short") whereas cornflour gives it a more "melt in your mouth" texture. Both are delicious!

2. If you don't have a food processor, you can use your fingers to "rub" the butter into the dry ingredients and you'll end up with the same crumbs that you see in the photos.

3. If your oven is a standard oven or conventional oven i.e. no fan inside, then bake at 200C/390F.

4. Nutrition per serving i.e. 1 slice of the 16 bars this recipe makes.

Nutrition Information:

Serving: 55gCalories: 186kcal (9%)Carbohydrates: 30.3g (10%)Protein: 2.2g (4%)Fat: 6.8g (10%)Saturated Fat: 4g (25%)Cholesterol: 50mg (17%)Sodium: 90mg (4%)Potassium: 32mg (1%)Sugar: 22.6g (25%)Vitamin A: 200IU (4%)Vitamin C: 4.1mg (5%)Calcium: 10mg (1%)Iron: 0.5mg (3%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 LIFE OF DOZER

Dozer….in disbelief that none of these Lemon Bars came his way….

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