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Lemon Bars

Lemon Bars

These Lemon Bars combine a buttery shortbread crust with a silky lemon curd topping for the perfect balance of tart and sweet. Every bite melts in your mouth with bright citrus flavor and a delicate, crumbly base — a timeless dessert ideal for picnics, parties, or anytime you need a little sunshine on your plate.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 0.75 cup all-purpose flour
  • 0.25 cup rice flour or cornstarch for a delicate crispness
  • 0.5 cup icing sugar sifted powdered sugar
  • 0.25 tsp salt
  • 110 g unsalted butter cold and cut into 1cm cubes
For the Lemon Curd Topping
  • 3 large eggs room temperature, about 55–60g each
  • 1 cup caster sugar or granulated sugar
  • 2 tbsp all-purpose flour helps set the curd
  • 1 tbsp lemon zest zest before juicing
  • 0.5 cup fresh lemon juice from about 2–3 lemons

Method
 

  1. Preheat oven to 180°C / 350°F (160°C fan). Grease an 8-inch (20cm) square pan with cooking spray and line with parchment paper, leaving an overhang for easy lifting.
  2. In a food processor, combine flour, rice flour, icing sugar, salt, and butter. Pulse until the mixture resembles coarse sand. Alternatively, rub butter into dry ingredients by hand until crumbly.
  3. Press the mixture evenly into the prepared pan using the back of a spoon or measuring cup. Bake for 20 minutes until edges are golden and center is pale but set. Do not let cool — pour filling over hot crust.
  4. While the base bakes, whisk eggs, sugar, flour, lemon zest, and lemon juice together until smooth and fully combined. Avoid over-whisking to prevent air bubbles.
  5. Pour lemon curd mixture over the hot shortbread base. Bake for 20 minutes, or until the center is just set but still slightly jiggly and the top looks matte.
  6. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours to set. Lift out using parchment and cut into 16 squares. Dust generously with icing sugar before serving.

Notes

Always zest lemons before juicing. For a crispier base, use rice flour; for softer texture, use cornstarch. To make gluten-free, replace all-purpose flour with a 1:1 gluten-free baking mix. For an extra tangy flavor, add 1 tablespoon more lemon juice or reduce sugar slightly. Store in the fridge for up to 5 days or freeze up to 2 months.