Simple Lemon Bars

With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are very easy to make. Tastes like a Lemon Tart – however a lot extra simple!

Lemon Bars

These Lemon Bars are like a less complicated type of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled earlier than full of lemon curd, then baked once more, then cooled.

Stunning. Elegant. Spectacular.

However for the times while you don’t have time for all that, Lemon Bars is what you make! It’s extremely easy: the bottom is blitzed in a meals processor, pressed in a pan, baked, then simply pour over a easy lemon curd combination and bake once more.

LOVE the lemon curd! Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!

Components in Lemon Bars

Right here’s what it’s essential make these Lemon Bars.

For the shortbread base

The identical substances I exploit in my shortbread – as a result of that’s precisely what we’re making!

Flour – Simply common plain / all-purpose flour.
Rice flour – Makes the shortbread extra crumbly. I don’t use it in my traditional shortbread cookie recipe as a result of it doesn’t enhance the tip end result (because of the specific technique I exploit). However for the short ‘n simple meals processor blitzing technique used on this recipe, it helps maintain the shortbread base “brief” (ie crumbly), the signature texture everyone knows and love about shortbread.

Substitute with cornflour / cornstarch which yields a really related end result, and even strange flour will work tremendous (the bottom is not going to be fairly as crumbly like shortbread, it’s extra like a vanilla cookie).
Butter – Chilly, unsalted, minimize into cubes to blitz into sand with the flour.
Icing sugar / powdered sugar – The tremendous grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Common sugar makes more durable shortbread – that’s not what we would like! 🙂
Pinch of salt brings out the opposite flavours. Commonplace follow in candy baking – doesn’t make it style salty.

Lemon curd filling

In my “correct” Lemon Tart, I ask you to separate eggs and use further egg yolks for the lemon curd. Not right this moment! Sticking with complete eggs.

Eggs – 3 massive ones, that are 55 – 60g / 2 oz every, bought in cartons labelled “massive eggs”. No have to convey them to room temperature (which I normally name for in baking recipes!). The eggs set the lemon curd when baked.
Caster sugar / tremendous tremendous sugar if you happen to’ve received it, as a result of the finer grains ensures it dissolves into the curd extra simply. Nevertheless, common sugar (granulated sugar) is okay too.
Flour – Only a bit helps to make sure the curd units correctly. We don’t use flour within the Lemon Tart filling as a result of it’s made “correctly”. However right this moment, we’re going simple!
Contemporary lemon! We’re utilizing the zest and juice right this moment. Zest for stunning lemon flavour, and the juice for tang!

Making lemon bars

Promised simple, and simple it’s! Right here’s methods to make this lemon bars:

SHORTBREAD LEMON BAR BASE

In my pre-appliance days (learn: after I was a poor uni scholar), I used to make shortbread utilizing my fingers to rub the butter into the dry substances. Nowadays, I’m lazy and use my meals processor. Few pulses, and it’s executed. Bonus: no worries about sizzling little fingers melting the butter!

Blitz – Put the shortbread substances in a meals processor with the usual “S” blade. Blitz 5 to 10 instances till it turns right into a free sandy combination.
Press – Pour it right into a paper lined 20cm/8″ pan with overhang so you may carry the Lemon Bars out as soon as set. Unfold the bottom combination out then use one thing with a flat base to press it in firmly. I exploit a measuring cup.

⚠️ Make sure you press it firmly proper into the corners and proper as much as the wall of the pan so the lemon curd gained’t leak down the edges and make the bottom soggy.

Bake for 20 minutes or till the sides are gentle golden.
Take away from oven and fill with curd right away. ⚠️ Don’t let it cool as the bottom will shrink, inflicting the curd to run underneath the bottom which can make it soggy. Been there, executed that!

Lemon curd – Whereas the bottom is within the oven, whisk the lemon curd substances collectively.
Pour the filling onto the bottom.
Bake for 20 minutes till the highest is about however nonetheless comfortable. There is likely to be a small crack or two on the floor, that’s completely regular and will get lined up with a dusting of icing sugar!
Cool – Totally cool on the counter then refrigerate for at the very least 2 hours earlier than slicing to serve!

Non-obligatory – To make it fairly, mud with icing sugar. It can sweat, so do that simply earlier than serving.

Dusting Easy Lemon Bars with icing sugar

Eat on the go.

I like these lemon bars not solely as a result of they’re really easy to make, but in addition as a result of I’m a giant fan of baked items you may eat on the transfer with one hand. Don’t get me incorrect. I gained’t flip down a giant fats slice of cake, nor can I stroll away from a freshly cooked apple crumble.

However they contain plates and cutlery. (And ice cream and cream).

Whereas lemon bars and the like? I gained’t even break stride as I swipe one after I stroll previous, then devour on the go.

Harmful. Helpful. And scrumptious.

Which additionally means it makes glorious meals for taking to high school bake gross sales, gatherings and morning tea at work. Simply – simple to eat. Excessive attraction issue!

– Nagi x

Watch methods to make it

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Simple Lemon Bars | RecipeTin Eats

Lemon Bars