Lemon Bars
I love this dessert. Such a great, tangy-sweet treat with a crunchy shortbread base. Just a delight after heavy dinner, summer days or really at any time. Every excuse is good for a treat, right? At least for me.
This bake is super easy and you will make it in no time. Ingredients used in this recipe are usually around in our kitchen so we can make it whenever we feel like it.
Let’s get to it.
Lemon Bars
Ingredients
For the base
- 226 g Unsalted butter
- 240 g All-purpose flour
- 1/4 tsp Salt
- 56 g Powder sugar
For the filling
- 6 Large eggs
- 450 g Sugar
- 3 Lemons zest and juice
Instructions
- Preheat your oven to 175 and line the baking pan with non-stick baking paper. You want to line the edges as well.
- In a large bowl place all the flour, powder sugar and salt by sifting it through the strainer so there are no lumps. Whisk it up together. Add butter cut in cubes and combine all the ingredients by hand until nice and smooth. place in freezer for five minutes.
- Place your shortbread mixture into the baking tray and with your fingers (or with small pastries rolling pin) spread it evenly by pressing down and moving the dough around so it's nice and even.
- Bake in preheated oven for 20min or until golden brown. Once baked place aside for it to cool down.
- Combine sugar with lemon zest and give it a good whisk (you can use mixer but not necessary) until sugar becomes a bit yellow and the ingredients are evenly mixed. Add eggs, and lemon juice and again combine until nice and smooth by whisking. Shouldn’t take longer than 3min.
- Pour lemon mixture over your cooled shortbread base and place in the oven for another 20min, turning the pan half way through the bake.
- Let it cool completely before decorating with icing sugar and cutting into squares.
Notes
- To have a clean cut, use a dump paper towel and wipe your knife before every cut.
- Store in fridge, especially during summer