Hallabong Lemon Bars (Jeju Citrus Curd on Shortbread)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Hallabong lemon bars combine the sweet citrus flavor of Jeju hallabong juice with the sharp acidity of fresh lemon juice over a buttery shortbread base.

The crust is made by rubbing cold unsalted butter into flour and powdered sugar, then pressing it into a pan to bake until pale golden. A smooth citrus curd, made by gently mixing eggs, sugar, hallabong juice, lemon juice, and cornstarch, is strained and poured over the warm pre-baked crust. Baking the curd just until the edges are set keeps the texture silky. Once baked, the bars are chilled to firm up the curd layer, which can then be sliced cleanly with a hot knife. A light dusting of powdered sugar is added before serving, creating a nice contrast between the soft topping and the buttery crust.

Ingredients

servings

IngredientAmountUnit

all-purpose flour180 gg

powdered sugar60 gg

unsalted butter120 gg

egg3 eaea

sugar160 gg

hallabong juice90 mlml

lemon juice25 mlml

cornstarch12 gg

lemon zest1 tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven to 175°C and line a 20 cm square pan with parchment, leaving enough overhang for lifting.

Measure the ingredients first, then work with the butter while it is still cold and firm.
2

Season

Rub 180 g flour, powdered sugar, and 120 g unsalted butter with your fingertips until the mixture looks like damp sand.

Press it evenly into the pan, especially at the corners, so the base bakes at the same thickness.
3

Heat

Bake the base for 18 minutes, until the edges turn pale golden and the center looks dry.

Do not let it brown deeply. Cool it for about 5 minutes so the filling sits on top instead of soaking in.
4

Season

Stir 3 eggs with 160 g sugar gently, avoiding foam because bubbles leave holes in the curd.

Add 90 ml hallabong juice, 25 ml lemon juice, 12 g cornstarch, and lemon zest, mixing until no lumps remain.
5

Heat

Strain the filling slowly over the warm base to remove zest clumps and egg strands.

Bake for 16-18 minutes, stopping when the edges are set and the center barely moves, before the curd turns rubbery.
6

Season

Cool the pan completely, then chill for at least 1 hour so the curd firms enough for clean slices.

Cut with a hot knife, wiping between cuts, and dust with powdered sugar just before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hallabong Lemon Bars combine aromatic Jeju citrus juice with a buttery shortbread base.
Finish cue: Bake the base for 18 minutes, until the edges turn pale golden and the center looks dry.
Avoid this: Do not let it brown deeply.