Straightforward Lemon Bars | RecipeTin Eats

September 9, 2023

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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 easy!

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 stuffed with 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!

Substances in Lemon Bars

Right here’s what that you must make these Lemon Bars.

For the shortbread base

The identical elements 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 outcome (because of the explicit methodology I exploit). However for the fast ‘n straightforward meals processor blitzing methodology 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 related outcome, and even abnormal flour will work superb (the bottom won’t be fairly as crumbly like shortbread, it’s extra like a vanilla cookie).
Butter – Chilly, unsalted, lower into cubes to blitz into sand with the flour.
Icing sugar / powdered sugar – The superb grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Common sugar makes harder shortbread – that’s not what we would like! 🙂
Pinch of salt brings out the opposite flavours. Normal apply 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 now! Sticking with entire eggs.

Eggs – 3 giant ones, that are 55 – 60g / 2 oz every, offered in cartons labelled “giant eggs”. No must convey them to room temperature (which I often name for in baking recipes!). The eggs set the lemon curd when baked.
Caster sugar / tremendous superb sugar for those who’ve received it, as a result of the finer grains ensures it dissolves into the curd extra simply. Nonetheless, 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 now, we’re going straightforward!
Recent lemon! We’re utilizing the zest and juice right now. Zest for stunning lemon flavour, and the juice for tang!

Making lemon bars

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

SHORTBREAD LEMON BAR BASE

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

Blitz – Put the shortbread elements in a meals processor with the usual “S” blade. Blitz 5 to 10 occasions till it turns right into a unfastened sandy combination.
Press – Pour it right into a paper lined 20cm/8″ pan with overhang so you’ll be able to 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 to 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 perimeters and make the bottom soggy.

Bake for 20 minutes or till the perimeters are mild golden.
Take away from oven and fill with curd immediately. ⚠️ Don’t let it cool as the bottom will shrink, inflicting the curd to run beneath the bottom which is able to make it soggy. Been there, finished 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 about however nonetheless mushy. There could be a small crack or two on the floor, that’s solely regular and will get lined up with a dusting of icing sugar!
Cool – Totally cool on the counter then refrigerate for no less than 2 hours earlier than slicing to serve!

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

Dusting Easy Lemon Bars with icing sugar

Eat on the go.

I really 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’ll be able to 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 once I stroll previous, then devour on the go.

Harmful. Helpful. And scrumptious.

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

– Nagi x

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Straightforward Lemon Bars | RecipeTin Eats

Lemon Bars