Lemon Bars
Easy to make, not too sweet and simply delicious.
Servings: 12
Calories: 259kcal
Ingredients
For the shortbread crust:
- 113 grams (½ Cup) unsalted butter, at room temperature
- 125 grams (1 cup) all-purpose flour
- 32 grams (¼ cup) powdered sugar
For the lemon curd filling:
- ½ cup lemon juice
- 3 large eggs, at room temperature
- 319 grams (1½ cup ) white granulated sugar
- 72 grams (½ cup) all-purpose flour, sifted
- powdered sugar, for dusting
Instructions
To make the shortbread crust:
- Grease and line with a baking paper a deep baking dish. Set aside.
- In a large bowl or using a stand/hand mixer, combine together the butter, flour and powdered sugar.
- Mix until a dough forms. I used my hands, but you can use a mixer as well.
- Using your hands, transfer the dough into the prepared baking tray and pat the dough into the form, even it out. Place the tray with the dough into a freezer for about 10 minutes to chill.
- While the dough is chilling in the freezer, heat up the oven to 180°C (350°F). Take the dough out of the freezer and place into the preheated oven in the middle position. Bake for about 12-15 minutes, until it's just light golden brown.
- Remove from the oven and allow to cool slight while you prepare the filling. Do not turn off the oven, you will need it again in a minute.
Prepare the filling:
- In a medium bowl whisk together the eggs, lemon juice, granulated white sugar and all-purpose flour until well combined.
- Pour over the warm crust and place back in the oven for another 25-30 minutes. Until the curd is set and is no longer jiggly.
- Remove from the oven and allow to cool for an hour or two before placing in the fridge for an additional hour or two.
- Take the bars out of the fridge, dust with powdered sugar, cut into slices and serve.
- Enjoy!
