Lemon bars are quite popular in the US, but I’d never heard of them until we moved here. They were requested for an event that I was providing the catering for. The first batch was somewhat of a disaster (… don’t ask), but the second worked well.
Since then, I made another smaller batch over the Christmas season. They are now becoming my favorite go to recipe. The shortbread like base is crisp and buttery, and the custard like topping is zesty, tangy and lemony. They are basically like a transformed version of lemon meringue pie, without the meringue.
The following recipe uses a tin with the size: 20 x 10 cm (8 x 4 cm), but can be easily doubled to make 20 x 20 cm (8 x 8 inch)
BEST EVER LEMON BARS
Makes 8 – 5 cm (2 inch) squares
Adapted from Allrecipes: The Best Lemon Bars
For the buttery base
- 60 g (4 tablespoons) unsalted European butter, melted
- 25 g (2 tablespoons) raw cane (turbinado) sugar
- 75 g (½ c) plain (all-purpose) flour
- 1 tiny pinch salt
For the lemon custard topping
- 1 large egg
- 75 g (6 tablespoons) raw cane (turbinado) sugar
- 1 tablespoon plain (all-purpose) flour
- 1 lemon, zested and juiced
1. Preheat oven to 180°C (350°F). Line one 20 x 10 cm (8 x 4 inch) tin with parchment paper.
2. To make the base, mix together the melted butter, sugar and plain flour. It should be a wet dough. Spread evenly onto the bottom of the tin and about 1.25 cm (½ inch) up the edges.
3. Bake in the middle of the oven for 20 minutes or until lightly brown.
4. Meanwhile, make the lemon custard, by beating together the egg, sugar, flour, zest and juice. Pass the mixture through a sieve.
5. Once the pastry case (shell) is ready, pour the lemon mixture into it and bake for another 15-20 minutes.
6. Allow to cool before cutting into squares. Dust with icing (confectioners) sugar before serving. Enjoy!