Easy Lemon Bars
From recipetineats.com
3 hrs 55 minMakes 16 squares
A shortbread base topped with tangy lemon curd, baked in two stages for a simple, elegant bar that tastes like lemon tart.
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| prepPreheat oven to 350°F / 180°C (160°C fan). | ||||||
| prepSpray a 20 cm / 8" square tin with oil and line with baking paper with overhang. | ||||||
| 180 g plain flour (all-purpose flour) | Blitz shortbread base until sandy | Press base into tin firmly | Bake base 350°F / 180°C, 20 min until golden | Pour curd onto hot base, bake 350°F / 180°C, 20 min | Cool 1 hr, then chill 2 hrs minimum | Slice into 16 squares, dust with icing sugar |
| 60 g rice flour (or cornstarch/cornflour) | ||||||
| 100 g icing sugar / powdered sugar, sifted | ||||||
| 1/4 tsp salt | ||||||
| 110 g / 1 stick unsalted butter, cold, cut into 1 cm cubes | ||||||
| 3 large eggs (55–60 g each) | Whisk lemon curd ingredients | |||||
| 200 g caster sugar / super-fine sugar (or regular sugar) | ||||||
| 2 tbsp plain flour (all-purpose flour) | ||||||
| 1 tbsp lemon zest | ||||||
| 120 ml lemon juice (2–3 lemons) | ||||||
| icing sugar / powdered sugar (optional, for dusting) | ||||||
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