Lemon Bars
Lemon bars pair a buttery shortbread base with a bright, tangy lemon curd topping for the perfect sweet-tart treat. They are a sunny crowd-pleaser that slices into neat squares. A snowfall of powdered sugar finishes them beautifully.
- ⏱ 50 min
- 📊 medium
- 🍽 Family
Ingredients
- 200 g flour
- 115 g butter
- 250 g sugar
- 4 eggs
- 3 lemons
Instructions
- Heat the oven to 175C (350F) and line a square tin.
- Rub the flour, a little sugar, and the butter into a dough and press it into the tin.
- Bake the crust for 18 to 20 minutes until pale golden.
- Whisk the eggs, remaining sugar, lemon juice, zest, and a spoon of flour into a smooth filling.
- Pour the filling over the warm crust.
- Bake 20 minutes more until the center is just set.
- Cool completely, then chill before cutting into squares and dusting with powdered sugar.
💡 Chef's tip
Let the bars cool completely and then chill before cutting, since warm lemon filling is too soft to slice cleanly.
Pouring the lemon filling onto the crust while the crust is still warm helps the two layers bond so they do not separate when sliced.
Nutrition (per serving)
- Calories: 230 kcal
- Protein: 3 g
- Carbs: 34 g
- Fat: 10 g
