Classic Lemon Bars

110 min · Medium · Serves 12

285 kcal per serving · 4g protein

Buttery golden shortbread base topped with bright, glossy lemon curd and a heavy dusting of powdered sugar. The crackle-top tells you they're right.

Ingredients

• 125 g All-purpose flour
• 115 g Unsalted butter (cold)
• 30 g Powdered sugar
• 200 g Granulated sugar
• Egg × 3
• 80 ml Fresh lemon juice
• 1 tbsp Lemon zest
• 30 g All-purpose flour (for curd)
• 2 tbsp Powdered sugar (for dusting)
• 1 pinch Salt

Method

1. Heat oven

   

   Heat oven to 175°C.

2. Pulse flour

   

   Pulse flour, powdered sugar, salt, and cold cubed butter in a food processor until crumbly.

3. Press

   

   Press evenly into a parchment-lined 20cm square pan.

4. Bake the crust

   

   Bake 18-20 minutes until pale golden. Set aside, leave oven on.

5. Make the filling

   

   Whisk the eggs, granulated sugar, and the flour reserved for the curd until smooth. Whisk in lemon juice and zest.

6. Pour filling

   

   Pour filling over the warm crust.

7. Bake 20-22 minutes

   

   Bake 20-22 minutes until the center is just set with a faint jiggle.

8. Cool completely

   

   Cool the bars completely, then chill for 1 hour.

9. Cut and dust

   

   Lift the bars out by the parchment. Dust heavily with powdered sugar, then cut into 12-16 squares with a sharp knife wiped clean between cuts.