Description
These sweet and tangy lemon bars feature a buttery shortbread crust topped with zesty lemon curd. A perfect mix of textures and refreshing flavors, ideal for breakfast or dessert.
Ingredients
1 cup unsalted butter, softened
1 cup caster sugar
2 cups all-purpose or pastry flour
1/2 cup freshly squeezed lemon juice (2 lemons)
1 cup granulated sugar
4 large egg yolks, room temperature
2 tablespoons finely grated lemon zest
2 tablespoons cornstarch
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Whisk softened butter and 1 cup caster sugar until light and fluffy.
Gradually add flour while mixing on low speed.
Press the dough evenly into a 13×9-inch baking dish.
Cover with parchment paper and add pie weights.
Bake for 15 minutes or until deep golden brown.
In a separate bowl, whisk the egg yolks, granulated sugar, and fresh lemon juice.
Sieve in the lemon zest and 2 tablespoons cornstarch.
Heat the 2 tablespoons of butter in a skillet until melted and golden.
Remove from heat and whisk into the egg mixture until smooth.
Strain the mixture through a fine-mesh sieve to remove bubbles.
Pour the lemon filling over the cooled crust and spread evenly.
Bake for 17 to 20 minutes, or until the center vibrates slightly when tapped.
Let cool completely before slicing into 16 bars.
Notes
Ensure you use unsalted butter for precise flavor control.
Chill the crust before adding the filling to prevent sogginess.
Room temperature eggs help the filling emulsify better.
For the best results, grate the zest before juicing the lemons.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 22g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg