Lemon Bars

These bright, tangy bars balance rich shortbread with silky lemon curd for perfect harmony.

Shortbread Crust

• 200g plain flour
• 50g icing sugar
• 1/4 tsp salt
• 150g cold butter, cubed

Lemon Filling

• 4 large eggs
• 300g caster sugar
• 60ml fresh lemon juice (3-4 lemons)
• 2 tbsp lemon zest
• 30g plain flour
• 1/4 tsp salt
• Icing sugar for dusting

Method

Make crust

1. Preheat oven to 180°C, line 23cm square pan.
2. Mix flour, icing sugar, and salt.
3. Rub in cold butter until mixture resembles coarse crumbs.
4. Press firmly into prepared pan.
5. Bake 18-20 minutes until lightly golden.

Prepare filling

1. Whisk eggs and sugar until smooth.
2. Add lemon juice, zest, flour, and salt.
3. Strain mixture to remove lumps.

Bake bars

1. Pour filling over hot crust.
2. Bake 20-25 minutes until filling is set but still slightly jiggly.
3. Cool completely before cutting.
4. Dust with icing sugar just before serving.

Lemon tips

Use fresh lemon juice only - bottled lacks the bright acidity needed. Zest before juicing for easier handling.

Clean cuts

Chill bars before cutting and wipe knife between cuts for neat squares.

Storage

Store covered in refrigerator up to 5 days. The flavors actually improve after a day.

These sunny treats capture the essence of fresh lemons in every bite.