Hallabong Lemon Bars (Jeju Citrus Curd on Shortbread)
Quick answer
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.
What makes this special
- Hallabong Lemon Bars combine aromatic Jeju citrus juice with a buttery shortbread base.
- 90ml hallabong plus 25ml lemon balances what each citrus lacks alone
- Shortbread baked 18 minutes first, then curd layer added for 16-18 minutes more, keeps the layers distinct
Key ingredients
Core cooking flow
- 1 Preheat the oven to 175°C and line a 20 cm square pan with parchment, leaving enough overhang for lifting.
- 2 Rub 180 g flour, powdered sugar, and 120 g unsalted butter with your fingert...
- 3 Bake the base for 18 minutes, until the edges turn pale golden and the center looks dry.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Heat
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.
- 4Season
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.
- 5Heat
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.
- 6Season
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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