Straightforward Lemon Bars | RecipeTin Eats

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 an easier type of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled earlier than crammed with lemon curd, then baked once more, then cooled.

Stunning. Elegant. Spectacular.

However for the times if 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!

Substances in Lemon Bars

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

For the shortbread base

The identical elements I take advantage of 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 top end result (because of the specific technique I take advantage of). However for the short ‘n simple meals processor blitzing technique used on this recipe, it helps preserve the shortbread base “brief” (ie crumbly), the signature texture everyone knows and love about shortbread.

Substitute with cornflour / cornstarch which yields a really comparable end result, and even odd flour will work high quality (the bottom won’t 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 high quality grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Common sugar makes harder shortbread – that’s not what we wish! 🙂
Pinch of salt brings out the opposite flavours. Customary observe 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 at present! Sticking with complete eggs.

Eggs – 3 giant ones, that are 55 – 60g / 2 oz every, bought in cartons labelled “giant eggs”. No have to carry them to room temperature (which I often name for in baking recipes!). The eggs set the lemon curd when baked.
Caster sugar / tremendous high quality sugar for those who’ve acquired it, as a result of the finer grains ensures it dissolves into the curd extra simply. Nonetheless, common sugar (granulated sugar) is ok 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 at present, we’re going simple!
Contemporary lemon! We’re utilizing the zest and juice at present. Zest for lovely lemon flavour, and the juice for tang!

Making lemon bars

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

SHORTBREAD LEMON BAR BASE

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

Blitz – Put the shortbread elements 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 possibly can raise 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 take advantage of a measuring cup.

⚠️ You should definitely press it firmly proper into the corners and proper as much as the wall of the pan so the lemon curd received’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, completed that!

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

Optionally available – To make it fairly, mud with icing sugar. It would 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 additionally as a result of I’m a giant fan of baked items you possibly can eat on the transfer with one hand. Don’t get me flawed. I received’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 received’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 wonderful meals for taking to high school bake gross sales, gatherings and morning tea at work. Simply – simple to eat. Excessive enchantment issue!

– Nagi x

Watch the way to make it

Hungry for extra? Subscribe to my e-newsletter and comply with alongside on Fb, Pinterest and Instagram for all the newest updates.

Straightforward Lemon Bars | RecipeTin Eats

Lemon Bars