Luscious lemon bars. Buttery shortbread topped with a divine zesty lemon layer. The bars are baked and chilled, then dusted with icing sugar before serving. A classic recipe sure to wow.
These Lemon Bars are summer in a bite.
An easy recipe that’s quick to whip up and these scrumptious bars taste like pure sunshine.
As I write up this blog post, after weeks of intense heat, it’s currently rainy and damp outside. As food bloggers will know, it’s not the easiest weather to photograph in!
I love myself a chocolate dessert. Best of all, my favourite dessert is anything with choux pastry (profiteroles or a Paris-Brest have my heart), but lemon desserts come a close second. I was in my element when I visited Paris in June, being completely spoiled by all the amazing desserts on offer…
We have lots of favourite lemon recipes on the blog. Lemon recipes include this Homemade Lemon Curd, my Passionfruit Lemon Tart and these divine Raspberry Swirl Lemon Cheesecake Bars. Not to forget our family favourite Spaghetti with Courgettes, Chilli, Garlic and Lemon, which is definitely the BEST pasta recipe you’ll ever eat!
Also, these Magdalenas (Spanish Lemon Muffins) are something I count down to whenever I visit Spain!
It’s not summer without a lemon bake featured on my blog. I love the refreshing flavour that lemon adds to both savoury and sweet dishes.
The bars are simply amazing, they take minimal time to make and will most certainly wow anyone who’s lucky enough to try them!
We LOVED the buttery shortbread layer, which was cooked perfectly and the lemon curd topping was tart and packed with zingy lemon flavour!
My bars came out super bright, an almost rich orange in colour – this is because I used rich yolky eggs. If you’re in the UK, I recommend St Ewe’s Rich Yolk Eggs. Not sponsored, but I really like this brand.
The beauty of this recipe is that it’s not just exclusive to spring/summer, it’s a recipe you can make all year round.
Enjoy!
Lemon Bars
Luscious lemon bars. Buttery shortbread topped with a divine zesty lemon layer. The bars are baked and chilled, then dusted with icing sugar before serving. A classic recipe sure to wow.
Servings 16
Shortbread Layer
- 110 g butter (salted or unsalted) softened
- 60 g icing sugar sifted
- 115 g plain flour
- 30 g cornflour
Lemon Curd Layer
- 3 eggs at room temperature
- 200 g caster or granulated sugar
- 20 g plain flour
- 1 tablespoon lemon zest remember to do this before juicing the lemons
- 125 ml lemon juice
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Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with oil and line with parchment paper with overhang (so it can be lifted out once cooked).
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Make the shortbread base by combining the softened butter and sugar until light and fluffy. Now add the flour and cornflour, just mix until a crumbly dough forms. Tip the shortbread dough in the tin and evenly press out until lightly compact.
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Bake the base for 20 minutes or until lightly golden. While the shortbread is baking, prepare the lemon curd topping.
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In a large mixing bowl, combine all the ingredients listed for the lemon curd filling. Whisk together until fully incorporated.
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Once the shortbread layer is baked, pour the lemon curd filling directly on top and bake for 20 minutes.
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Remove the lemon bars from the oven, allow to cool at room temperature for around a hour. Chill in the fridge for at least 3 hours or up to overnight until set.
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When ready to serve, slice up into 16 equally sized bars, dust lightly with icing sugar right before serving – this will sweat and melt away so dust right before eating. The lemon bars will keep for up to a week stored in the fridge.
More lemon-inspired recipes to try next!
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