Straightforward Lemon Bars | RecipeTin Eats

September 8, 2023

39

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 full of lemon curd, then baked once more, then cooled.

Stunning. Elegant. Spectacular.

However for the times whenever 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!

Elements in Lemon Bars

Right here’s what you have to 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 basic shortbread cookie recipe as a result of it doesn’t enhance the top end result (because of the specific methodology I take advantage of). However for the short ‘n simple meals processor blitzing methodology used on this recipe, it helps hold 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 bizarre flour will work wonderful (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 wonderful 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 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 at the moment! Sticking with complete eggs.

Eggs – 3 giant ones, that are 55 – 60g / 2 oz every, bought in cartons labelled “giant 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 wonderful 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 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 the moment, we’re going simple!
Contemporary lemon! We’re utilizing the zest and juice at the moment. Zest for lovely lemon flavour, and the juice for tang!

Making lemon bars

Promised simple, 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 scholar), 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 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 may 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 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 below the bottom which is able to 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 mushy. There may be a small crack or two on the floor, that’s solely regular and will get coated up with a dusting of icing sugar!
Cool – Totally cool on the counter then refrigerate for at the least 2 hours earlier than slicing to serve!

Non-compulsory – To make it fairly, mud with icing sugar. It’ll 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 an enormous fan of baked items you may eat on the transfer with one hand. Don’t get me incorrect. I received’t flip down an enormous 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 once I stroll previous, then devour on the go.

Harmful. Useful. 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 methods to make it

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Straightforward Lemon Bars | RecipeTin Eats

Lemon Bars