Lemon Bars
A deliciously crispy, buttery shortbread crust topped with a creamy, sweet and tangy lemon filling!
Servings: 16 bars
Calories: 265kcal
Ingredients
For the Base
- 1 cup (226g) unsalted butter softened
- 2 cups (250g) plain/all-purpose flour
- ½ cup (100g) caster/granulated sugar
- ¼ teaspoon salt
For the Filling
- 6 large eggs
- 1 cup (240ml) freshly squeezed lemon juice about 6 - 7 lemons
- 2 tablespoons lemon zest about 2 lemons, optional
- 2 ¼ cups (450g) caster/granulated sugar
- 1 cup (125g) plain/all-purpose flour
Instructions
For the Base
- Preheat the oven to 180C/350F/Gas 4. Line a 9x13-inch baking tray with foil and grease with baking spray or butter. Set aside.
- Using a handheld or stand mixer, beat together the butter, flour, sugar, and salt until a crumbly dough forms. Press the mixture into the prepared baking tray, and bake for 15 - 20 minutes until lightly golden.
For the filling
- Whisk together the eggs, lemon juice, zest, sugar, and flour. Pour over the hot baked crust, and bake for an additional 30 - 35 minutes until the filling is set.
- Allow to cool completely in the pan on a wire rack. Dust with icing sugar, then slice and serve.
- I like to refrigerate my bars for a few hours or overnight for neater slices.
Notes
Lemon bars can be kept in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 1 month. Thaw overnight in the fridge before serving.
You can half this recipe to bake in an 8x8-inch square pan.
Nutrition
Serving: 1bar | Calories: 265kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 66mg | Fiber: 1g | Sugar: 13g