formats
in Dessert.

Lemon Bars Recipe

Lemon Bars Recipe

Ingredients
Shortbread Base
  • ¾ cup plain flour (all purpose flour)
  • ¼ cup rice flour (or cornstarch/cornflour) (Note 1)
  • ½ cup icing sugar / confectioner’s sugar
  • ¼ tsp salt
  • 110g / 1 stick butter (cold), cut into 1cm / ½” cubes
Lemon Topping
  • 3 large eggs or 4 small eggs
  • 1½ cups caster sugar / super fine sugar
  • 3 tbsp plain flour (all purpose flour)
  • 1 tbsp lemon zest (do this before juicing)
  • 6 tbsp lemon juice (2 – 3 lemons)
Instructions
  1. Preheat oven to 180C/350F. Spray a 20cm/9″ square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  2. Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form – see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
  3. Bake for 12 minutes or until light golden. Remove from oven.
  4. While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  5. Pour Lemon Topping onto the Shortbread Base. Bake for 18 – 20 minutes until the topping is set and light golden.
  6. Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.