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….
Lol I don’t know what happened but my lemon bar somehow inverted itself in the oven and my lemon filling ended up on the bottom! Still yummy though! Thanks Nagi!
I have never seen this happen before!!!
I have made this recipe several times and it always comes out perfect and so simple to make … however I do substitute the lemon juice and rind for lime (as I have an abundance in my garden)
Oh I’m jealous Selby – wish I had fresh limes!!! N x
If you are short on time or just plain lazy, then could you make the base using crushed shortbread biscuits and melted butter, then bake before adding the lemon topping?
Hi Linda, you could although I find this really simple as is and would take about the same time as crushing biscuits! N x
OMG WOW!!!!!
Soooo delicious, and a big hit with everyone. Will definitely be making them again.
That’s great to hear Julie!!
Just made these, its chilling in the fridge.
Once its time to cut and dust them, how are these stored ?
In the fridge or out of the fridge please, Nagi ?
Best lemon bars ever!
All of your recipes are delicious and easy to cook. Thank you for helping people like me cook healthy food without getting stressed.
That’s so lovely to hear Inez ❤️
Delicious Nagi. I used 1 cup of castor sugar instead of 1.5 cups.
I am in love! These lemon bars are best I have ever tasted! They are so creamy and have a bit of a crispy exterior. They are excellent! Thank you!
Wahoo, thanks so much for the great feedback Suzue 🙂
Hi Nagi, absolutely loved this when I baked it a few times before! I now want to try adding blueberries in it – what do you think?! Is it a case of just adding those in or should I tweak anything else in the recipe?
I Haven’t tried to be honest Colleen, would love to know if it works!
I tried it – it worked! I would try it again, with the temperature of the oven lower and baked for a longer time. Thanks for the recipe! I baked it for my office and people liked it.
I made these a while back and just remembered I never left a review. They are SO GOOD. Like little lemon tarts. I’ve just been given a huge bag of lemons so guess what I’ll be making tomorrow! 😬
That’s great Bree! You can also squeeze the juice and freeze in IceCube trays for later 🙂
These look terrific. Do you think they could be made with almond flour instead of regular for the shortbread, and cornstarch instead of reg flour for the topping, to make them gluten free?