Autumn is nearing, but I still have some summer recipes up my sleeve which I want to try out before it happens. So when I came across some amazingly juicy looking lemons on the market I didn’t hesitate: summer in a bit!.
With just 7 ingredients these lemon bars are super easy to make. The shortbread crust is half baked in advance for 20 minutes, when still warm holes are pricked in the top layer of the crust and the lemon curd is poured over it, seeping into the little holes. This creates such a lovely consistency, not knowing where the shortbread ends and the lemony goodness starts. Inspired by a recipe from @sallysbakingaddiction
Luscious Lekkere Lemon bars
- Shortbread Crust
- 230g unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 tbsp all-purpose flour
- Lemon Curd Filling
- 2 cups granulated sugar
- 6 tbsp all-purpose flour
- 6 large eggs, room temperature
- 1 cup lemon juice (± 4 lemons)
- confectioners’ sugar for dusting
Preheat the oven to 165°C.
Line the bottom and sides of a 20 x 30 cm baking pan with baking paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Make the crust:
Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl.
Add the flour and stir to completely combine. The dough will be thick.
Press firmly into prepared pan, making sure the layer of crust is nice and even.
Bake for 20-22 minutes or until the edges are lightly browned.
Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust), this will help the lemon curd attache well to the crust.
Make the filling:
Sift the sugar and flour together in a large bowl.
Add the eggs and lemon juice and whisk until completely combined.
Pour filling over warm crust.
Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature for ± 2 hours.
Then place in the refrigerator for 1-2 more hours until chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides.
Dust with confectioners’ sugar and cut into squares before serving.
For neat squares, wipe the knife clean between each cut. Best served cold.
Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place into a large tupperware, separating the pieces with squares of baking paper so they don't stick together.
Thaw in the refrigerator, then dust with confectioners’ sugar before serving.