baking · vegetarian
Lemon bars
A crisp, buttery shortbread base under a thick, silky, intensely tart lemon curd layer, baked just until set and dusted with powdered sugar.
- Time
- 75min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Heat the oven to 175°C (350°F). Pulse the flour, powdered sugar, salt and butter until clumpy, press into a lined 23 x 33 cm (9 x 13 in) pan and bake 20 minutes until golden.
-
2
Whisk the eggs, sugar, zest, juice and flour until smooth.
-
3
Pour over the hot crust and bake 20-22 minutes until just set with a slight wobble.
-
4
Cool completely, chill, then cut and dust with powdered sugar.
