I do love a lemon curd, it’s classic and elegant. But if I’m being honest, I’d take rhubarb curd over it any day. It’s a sassy pink and packs a punch- much more my style. And once you’ve mastered that too, set your sights on this show stopping rose and rhubarb layer cake.
Easy lemon bars
Easy lemon bars are a mouthful of citrussy sunshine. I know, baking can be daunting. It requires precision and patience. I wouldn’t say I have either in abundance! But I want to have my cake and eat it too, so I’ve come up with this easy recipe for reluctant bakers who want quick fix. This one’s a bake of two halves. Top and bottom. I’ve broken it down so you can follow my simple recipe exactly and marry a pale and flaky crust to a silky, zesty topping. In under 50 minutes, that’s prep and baking time, you will have a tray ready to be sliced into the most beautiful squares of lemony happiness. The only hard part is waiting for the bake to be cool enough to slice. Put the kettle on!
Shortbread base
Shortbread is so simple to make. It’s a classic baking-with-kids recipe as it only contains 3 ingredients: butter, plain flour and sugar. So, get them involved! Cakes and desserts are a great gateway to cooking, although it can look as though a snowstorm has hit the kitchen. I’ve used a food processor to combine the ingredients making the recipe even quicker and easier. If you don’t have one, use a pastry cutter or even rub the dry mixture with your fingertips. Be careful not to over work the dough though. If it gets too warm, the butter melts and the base will be more compact. We’re aiming for shortbread that’s light and crumbly on the tooth.
Lemon curd
If you’re a dedicated baker and it’s not your first twirl around the kitchen with curd, you might notice my lemon curd recipe differs from some curd recipes. I’m making my curd exclusively for this lemon bars recipe, so I need it to be quick to put together and foolproof. Some more complicated recipes for curd call for butter and they don’t use flour. The method combines lemon, eggs, sugar and butter only which is cooked over simmering water on the stove, stirring occasionally until it is the desired consistency. I’ve cut out that fiddly extra cooking step and used whole eggs, and flour to thicken the mixture instead. It’s immediately ready to pour over the base and will set in the oven. I told you it would be easy!
Storage and leftovers
Keep your lemon bars cool, in the fridge is best. Store them in an airtight container so other fridgy flavours are not absorbed by them. While they are at their best within the first 3 days, these lemony lovelies will keep for up to 5.
Other desserts to try
Easy Homemade Apple Crisp Salted Caramel Pear Tarts (VIDEO) Summer Peach Cake with Red Berries (VIDEO) Double Chocolate Mint Cookies
title: “Lemon Bars” ShowToc: true date: “2024-10-04” author: “Roberto Martorello”
What You’ll Need For This Recipe
Lemons: Fresh lemons, not from a bottle. I’ve had a questions about using other citrus fruit and that is totally fine. Try subbing in some orange juice and zest. Butter: I always specify unsalted butter just because different manufacturers add various amounts of salt to salted butter. The best way to have uniform results from a recipe is to use unsalted butter then add however much salt you need separately. If you don’t have unsalted butter then go ahead and use salted butter! Just omit the extra salt.
How to Make Lemon Bars
Set oven to 350F and line a 9×13 inch baking dish with parchment paper. Sift the flour, salt, and powdered sugar into a bowl and whisk together.
Pour in the melted butter. You can also make the shortbread crust in a stand mixer fitted with a paddle attachment, there’s less elbow grease needed and the paddle tends to break the dough into smaller pieces that are easier to spread in the pan. You may want to add an optional teaspoon of vanilla if you love it in everything like I do.
Use a wooden spoon or spatula to mix in the batter. If you’re doing this by hand then I suggest crumbling the dough in your fingers after mixing.
Spread the dough out onto the lined baking pan and press down with your fingers. Try to get a nice even layer with full coverage on the bottom. It doesn’t have to be a thick layer at all, just a base for the lemon filling. Bake at 350 for about 20 minutes or until a light golden color. I like to add an extra five minutes for a crisp golden base but it’s all personal taste.
Add the sugar to your food processor then grate in the zest of three lemons. Pulse, pulse, pulse until the zest is fully incorporated.
When you’re done the sugar will be a beautiful light yellow color and quite fragrant. If you don’t have a processor try mincing the zest and mixing it in a plastic bag with the sugar. Lemon-infused sugar is truly amazing!
Juice the lemons until you get a full cup (240mL) I will confess to usually adding a bit more lemon so if you want to add a few extra tablespoons-1/4 cup then go ahead.
Add the lemon sugar, and remaining 1/2 cup flour to a large bowl. You can sift the flour and sugar together if you’re super-concerned about lumps but you’ll need to dump out any zesty sugar bits.
Give the mixture a good whisk to really distribute the flour.
Add the eggs and lemon juice then give it a really good whisk, you want to make sure the flour and sugar is fully incorporated with the lemon and eggs.
11. Pour the filling onto the warm shortcrust base. I like to place the pan on a larger baking sheet so it’s easier to place in the oven and remove. Bake for about 25 minutes at 350F or until the center is just set. Rotate pan halfway through baking. 13. Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that’s optional. Use a SHARP damp knife to cut the bars. Clean the knife after each cut and re-wet for the neatest cuts.
Pro Tips for this Recipe
ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don’t want to do the from concentrate or a bottle versions. Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead. Don’t worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool. Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. Thaw and dust with powdered sugar before serving. Don’t rush the chill time; you need it for the bars to set up.
Do I need to refrigerate them?
If you’re leaving lemon bars out for more than a few hours they should be refrigerated. Luckily they’re delicious served chilled or at room temperature.
How do I know if they are set?
You’ll know your lemon bars are done when the center doesn’t really jiggle and the edge is set. As the bars cool the filling in the middle will set. Follow the proscribed baking time but if the bars seem runny you can give them a few more minutes.
Can lemon bars be made a day ahead?
YES! These are a great make ahead dessert. Just bake and chill then cut before serving. It will actually be easier to cut them cleanly if you make them the day before.
How do you cut them cleanly?
Use a sharp knife. Dampen before cutting and make sure to clean the blade off after each cut. Use one downward motion to cut through. If the top seems a bit sticky or tough you can pre score the top with a very sharp knife or razor blade before cutting. If you love this recipe try these out!Lemon CakeLemon CookiesLemon Meringue Pie RecipeMagic Cookie BarsChocolate Chip Cookie Bars If you’ve tried this lemon bar recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
