Lemon Shortbread Bars (Print version)
A shortbread-style base supports a tart lemon filling in these small dessert bars.
# Ingredients:
Ingredients
01 -
150 g plain flour, divided
02 -
100 g cold butter
03 -
40 g icing sugar
04 -
3 large eggs
05 -
180 g white sugar
06 -
100 ml lemon juice
07 -
Zest of 1 lemon
08 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 175°C / 350°F. Line a 20 cm square metal pan with baking paper, leaving an overhang.
02 -
Mix 130 g flour with icing sugar and salt. Rub in cubed cold butter until clumps form. Press firmly into an even base and bake 18–20 minutes until lightly golden.
03 -
Whisk eggs and white sugar until combined. Whisk in the remaining 20 g flour, then lemon juice and zest until smooth.
04 -
Pour filling over the hot baked base. Return to the oven and bake 18–22 minutes until the edges are set and the center has only a slight wobble.
05 -
Cool in the pan for about 60 minutes, then refrigerate at least 60 minutes before cutting.
06 -
Lift out using the paper and cut into 16 bars with a clean sharp knife. The lemon layer should be set and smooth rather than runny.
07 -
Keep covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
# Good to know:
01 -
Includes 120 minutes resting or cooling time.