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….
Hi Nagi
The curd tasted amazing but I found I had it on the right setting and tep but I found it just wouldn’t set properly the top got a white crisp on top but the middle was just so runny. What did I do wrong?
Hi Chloe, sorry it came out a bit runny, sounds like it may of needed to cook a little longer – N x
Hi Nagi! I’m planning on making these and thinking of adding some desiccated coconut into the crust. Do you think this would work and if so, how much would you add? Thanks for your help 🙂
Hi Nagi,
I loved the recipe, but I don’t always have icing sugar at home so I wonder if it could be replaced with caster sugar for the base?
Your recipes are always amazing!!
How can I store this? Refrigerate?
Hi Romaizah, yes I refrigerate mine ☺️
Loved the flavour of the curd, absolutely delicious! The base was nice and crunchy. My only problem was the curd went under the base and it resulted in an upside down slice effect. Was still eaten though 😆. I want to try again any advice as to what I did wrong? I cooked the base first, it was nice and golden. Did I cook it for a few minutes too long? Any help appreciated! Love your recipes, Thankyou.
Hi Tammy, sorry you had issues with this recipe! Did you press the base into the bottom and cover the whole base of the pan all the way to the sides?
Hi Nagi, Thankyou for responding so quickly. Yes I did, but maybe one corner was thinner and that’s why it leaked? I will try again as the flavour was very nice. The curd was very runny when I poured it on, is it meant to be thicker?
Hi this looks great and I am about to try it this evening but I had a question- what type of butter do you use for this recipe? Salt reduced or normal?
Hi Kathleen, I always use unsalted butter as you can then add salt if necessary – N x
Amazing! So easy and so delicious. Thank you for your well thought out, well written recipes.
You’re so welcome Stephen!
These were delicious and so easy to make! This recipe will be on high rotation in our house! 🙂
Yesss!!! 🙌
I cannot believe how Easy this recipe was to make. You just Add all the ingredients and mix. These bars were fantastic and the recipe is now a family favorite. Thank you so much Nago
I’m so glad you love it Ivan!!!
Can you make this lemon slice a day ahead or will the base go soggy? Thank you. Looking fwd to making it.
Hi, love the recipes!! Could you put it grams, what a cup is? It make it so much easier! Thanks for these fantastic recipes!!
Done! 🙂 N x
You are the best!!! Xx
Hi Paul, the grams are next to the recipe ingredients – N x
I made it and brought it to school party. Crowd of mums super liked it. This is truly easy recipe. I am not a baking or cooking person but you inspired me to do home made cook and cake. Second batch is in my oven now. Ready to please my relatives. Thanks Nagi. Luvvvvvv
That’s great! You’ll be the favourite!
I was looking for a recipe to make an easy lemon slice and found this. I picked it as i had tried other recipes from you that are absolute winners.
This one is another. Just what i was after, easy lemony and biscuity. So delicious I’ll have to make another!
Great Christina! I’m so glad you loved them!
I discovered your blog by chance….everything looks delicious…you seem a very friendly woman and you even included a picture of your sweet doggie! This site has everything I love…butter…sugar…savory dishes and a Yellow Labrador!! Will be trying the Lemon bars tonight….except I only have Limes in the fruit bowl…but I bet they will be delicious! Thanks….
I discovered your blog by chance….everything looks delicious…you seem a very friendly woman and you even included a picture of your sweet doggie! This site has everything I love…butter…sugar…savory dishes and a Yellow Labrador!! Will be trying the Lemon bars tonight….except I only have Limes in the fruit bowl…but I bet they will be delicious! Thanks….