Easy peasy lemon bars

Overview

Lemon tart on plate with fork

Easy Peasy lemon Bars

By Amy // Posted May 24, 2020 // Category Bars and Slices 

It’s citrus season in Australia! I’m a huge fan of seasonal produce, so I’m excited to share my Easy Peasy Lemon Bar recipe with you. If you have a lot of lemons at home, you should definitely make this.

After pondering whether I should make a tart, cake or some madeleines,  I went for the classic lemon bar. And boy, great decision because they are were just sooooo good!  

My Easy Peasy Lemon Bars have a beautiful shortbread base and it’s topped with delicious zingy lemon curd. 

HOW DO THEY TASTE?

The base is buttery and crumbly and  it goes perfectly with tartness of the curd. And the curd! The silky smooth texture and lemony goodness is really hard to beat. See how the curd is glistening in the picture below?

Also, they’re really really really easy to make? You only need 5 ingredients to make this little beauty and trust me, it’ll be gone in no time.

Check out my favourite bar and slice recipes.
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tips

1. Don’t overmix the base

When you make the base, it’s a mix of flour, sugar and cold butter.  Stop combining as soon as flour isn’t visible and the mixture resembles coarse crumbs. 

2. When is the lemon curd ready?

You’ll know the curd is ready to take out  as soon as it  stops jiggling.

3. Stop the browning when baking

You don’t want a dark colour on top of the lemon bars. Carefully place some tinfoil on top if you feel like the top is browning too much.

RatingDifficultyBeginner

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Yields16 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Shortbread base
 1 cup cold salted butter, cut into small cubes
 ½ cup white sugar
 2 cups plain flour
Lemon curd topping
 1 ½ cups white sugar
 ¼ cup plain flour
 4 eggs, at room temperature
 2 lemons, zested
 2 lemons, squeezed (around 3/4 cups)

Shortbread base
1

Preheat oven at 180 degree Celsius or 350 degrees Fahrenheit. Line a square (20cm/8inch) baking tin with baking paper.

2

Place flour and sugar into a mixing bowl and mix to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.

3

Evenly press the shortbread mixture onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.

Lemon curd topping
4

Whisk together all the ingredients (sugar, flour, eggs, lemon juice, zest) using an electric whisk or by hand until the sugar has dissolved. Let set for around 5 minutes.

5

Whisk again to ensure the sugar fully dissolves. Pour mixture on top of the shortbread base.

6

Bake at the same temperature (180 degrees Celsius) for 20 minutes until the custard has set. The custard has set when it doesn't jiggle anymore. If the topping is starting to brown too much, place tinfoil above the baking tin.

7

Let cool completely before cutting. You should be able to get around 12-16 bars. Dust with icing sugar.

Ingredients

Shortbread base
 1 cup cold salted butter, cut into small cubes
 ½ cup white sugar
 2 cups plain flour
Lemon curd topping
 1 ½ cups white sugar
 ¼ cup plain flour
 4 eggs, at room temperature
 2 lemons, zested
 2 lemons, squeezed (around 3/4 cups)

Directions

Shortbread base
1

Preheat oven at 180 degree Celsius or 350 degrees Fahrenheit. Line a square (20cm/8inch) baking tin with baking paper.

2

Place flour and sugar into a mixing bowl and mix to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.

3

Evenly press the shortbread mixture onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.

Lemon curd topping
4

Whisk together all the ingredients (sugar, flour, eggs, lemon juice, zest) using an electric whisk or by hand until the sugar has dissolved. Let set for around 5 minutes.

5

Whisk again to ensure the sugar fully dissolves. Pour mixture on top of the shortbread base.

6

Bake at the same temperature (180 degrees Celsius) for 20 minutes until the custard has set. The custard has set when it doesn't jiggle anymore. If the topping is starting to brown too much, place tinfoil above the baking tin.

7

Let cool completely before cutting. You should be able to get around 12-16 bars. Dust with icing sugar.

Easy peasy lemon bars
Nutrition Facts

Servings 16


Amount Per Serving
Calories 279
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 7.7g39%
Cholesterol 71mg24%
Sodium 98mg5%
Potassium 55mg2%
Total Carbohydrate 39.7g14%
Dietary Fiber 0.8g4%
Sugars 25.5g
Protein 3.5g8%

Vitamin C 6%
Calcium 15%
Iron 1%
Vitamin D 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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