Classic Lemon Bars
Quick answer
- Active time
- 53 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A buttery shortbread base, baked once on its own, goes back into the oven under a layer of lemon curd, so each bite has butter and sharp lemon together.
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The curd uses both juice and zest, and the oils in the zest give a stronger aroma than juice alone would. A dusting of powdered sugar stands out white against the yellow.
Ingredients
Instructions
- 1
Preheat the oven to 175C and line an 8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- 2
Combine 120g of flour with cold unsalted butter, 90g of powdered sugar, and salt in a bowl, mixing until the butter becomes rice-grain sized with a sandy texture.
- 3
Press the dough firmly and evenly into the bottom of the prepared pan, then bake for 15 minutes until the crust is set and turns a pale golden color.
- 4
Whisk 3 eggs with 130g of sugar, the remaining 60g of flour, 90ml of fresh lemon juice, and 1 tablespoon of lemon zest until the mixture is completely smooth.
- 5
Pour the lemon filling over the hot crust and bake for 18 to 20 minutes until the edges are firm but the center still trembles slightly when moved.
- 6
Cool completely at room temperature, then refrigerate for at least 1 hour until firm before dusting with powdered sugar and slicing into clean rectangular pieces with a knife.
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