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Simple Lemon Bars | RecipeTin Eats


With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are very easy to make. Tastes like a Lemon Tart – however a lot extra easy!

Easy Lemon Bars photo

Lemon Bars

These Lemon Bars are like a less complicated type of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled earlier than full of lemon curd, then baked once more, then cooled.

Stunning. Elegant. Spectacular.

However for the times whenever you don’t have time for all that, Lemon Bars is what you make! It’s extremely easy: the bottom is blitzed in a meals processor, pressed in a pan, baked, then simply pour over a easy lemon curd combination and bake once more.

LOVE the lemon curd! Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!

Inside of Easy Lemon Bars
Easy Lemon Bars sliced

Substances in Lemon Bars

Right here’s what you might want to make these Lemon Bars.

For the shortbread base

The identical elements I exploit in my shortbread – as a result of that’s precisely what we’re making!

Easy Lemon Bars ingredients
  • Flour – Simply common plain / all-purpose flour.

  • Rice flour – Makes the shortbread extra crumbly. I don’t use it in my basic shortbread cookie recipe as a result of it doesn’t enhance the tip consequence (because of the specific technique I exploit). However for the short ‘n simple meals processor blitzing technique used on this recipe, it helps preserve the shortbread base “quick” (ie crumbly), the signature texture everyone knows and love about shortbread.

    Substitute with cornflour / cornstarch which yields a really comparable consequence, and even strange flour will work nice (the bottom is not going to be fairly as crumbly like shortbread, it’s extra like a vanilla cookie).

  • Butter – Chilly, unsalted, reduce into cubes to blitz into sand with the flour.

  • Icing sugar / powdered sugar – The nice grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Common sugar makes more durable shortbread – that’s not what we would like! 🙂

  • Pinch of salt brings out the opposite flavours. Normal follow in candy baking – doesn’t make it style salty.

Lemon curd filling

In my “correct” Lemon Tart, I ask you to separate eggs and use further egg yolks for the lemon curd. Not immediately! Sticking with entire eggs.

Easy Lemon Bars ingredients
  • Eggs – 3 giant ones, that are 55 – 60g / 2 oz every, offered in cartons labelled “giant eggs”. No have to deliver them to room temperature (which I normally name for in baking recipes!). The eggs set the lemon curd when baked.

  • Caster sugar / tremendous nice sugar when you’ve received it, as a result of the finer grains ensures it dissolves into the curd extra simply. Nevertheless, common sugar (granulated sugar) is okay too.

  • Flour – Only a bit helps to make sure the curd units correctly. We don’t use flour within the Lemon Tart filling as a result of it’s made “correctly”. However immediately, we’re going simple!

  • Contemporary lemon! We’re utilizing the zest and juice immediately. Zest for lovely lemon flavour, and the juice for tang!


Making lemon bars

Promised simple, and straightforward it’s! Right here’s make this lemon bars:

SHORTBREAD LEMON BAR BASE

In my pre-appliance days (learn: once I was a poor uni scholar), I used to make shortbread utilizing my fingers to rub the butter into the dry elements. Today, I’m lazy and use my meals processor. Few pulses, and it’s achieved. Bonus: no worries about scorching little fingers melting the butter!

How to make Easy Lemon Bars
  1. Blitz – Put the shortbread elements in a meals processor with the usual “S” blade. Blitz 5 to 10 occasions till it turns right into a unfastened sandy combination.

  2. Press – Pour it right into a paper lined 20cm/8″ pan with overhang so you may raise the Lemon Bars out as soon as set. Unfold the bottom combination out then use one thing with a flat base to press it in firmly. I exploit a measuring cup.

    ⚠️ You’ll want to press it firmly proper into the corners and proper as much as the wall of the pan so the lemon curd received’t leak down the perimeters and make the bottom soggy.

How to make Easy Lemon Bars
  1. Bake for 20 minutes or till the perimeters are mild golden.

  2. Take away from oven and fill with curd right away. ⚠️ Don’t let it cool as the bottom will shrink, inflicting the curd to run below the bottom which can make it soggy. Been there, achieved that!

How to make Easy Lemon Bars
  1. Lemon curd – Whereas the bottom is within the oven, whisk the lemon curd elements collectively.

  2. Pour the filling onto the bottom.

  3. Bake for 20 minutes till the highest is about however nonetheless delicate. There could be a small crack or two on the floor, that’s completely regular and will get coated up with a dusting of icing sugar!

  4. Cool – Totally cool on the counter then refrigerate for no less than 2 hours earlier than slicing to serve!

Non-obligatory – To make it fairly, mud with icing sugar. It should sweat, so do that simply earlier than serving.

Dusting Easy Lemon Bars with icing sugar

Eat on the go.

I like these lemon bars not solely as a result of they’re really easy to make, but in addition as a result of I’m a giant fan of baked items you may eat on the transfer with one hand. Don’t get me mistaken. I received’t flip down a giant fats slice of cake, nor can I stroll away from a freshly cooked apple crumble.

However they contain plates and cutlery. (And ice cream and cream).

Whereas lemon bars and the like? I received’t even break stride as I swipe one once I stroll previous, then devour on the go.

Harmful. Helpful. And scrumptious.

Which additionally means it makes glorious meals for taking to high school bake gross sales, gatherings and morning tea at work. Simply – simple to eat. Excessive attraction issue!

– Nagi x


Watch make it

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Easy Lemon Bars photo

Simple Lemon Bars

Servings16 squares

Faucet or hover to scale

Recipe video above. Only a handful of elements is all that is required to make these contemporary bars with a fantastic basic shortbread base topped with a lemon curd. This can be a very easy recipe, simply guarantee you do not overbake!

Directions

  • Preheat oven to 180C/350F (160C fan). Spray a 20cm/8″ sq. tin with oil and line with baking/parchment paper with overhang (so it may be lifted out as soon as cooked).

  • Base – Place Shortbread Base elements in a meals processor fitted with the usual “S” blade. Pulse 5 to 10 occasions till it turns into like sand. (Or use ideas of fingers, Word 2). Pour into the tin, unfold, then press firmly into the bottom, pushing it proper as much as the perimeters. Utilizing one thing flat to press in is useful!

  • Bake base for 20 minutes or till golden on the perimeters and pale golden within the center. Take away from oven. (⚠️ Word: do not let it cool, pour in curd instantly).

  • Lemon Curd – Whereas the bottom is baking, place Lemon Topping elements in a bowl and whisk till mixed.

  • Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes till the topping is about however nonetheless delicate.

  • Cool – Take away from then oven and funky on the counter for 1 hour, then fridge for two hours. Slice into 16 squares. Mud with icing sugar (confectionary sugar) and serve!

Recipe Notes:

1. Rice flour – Offers the bottom the normal crumbly shortbread texture. Cornflour / cornstarch can also be used which supplies it a barely extra “soften in your mouth” texture. Each are scrumptious!
2. Base making – In case you don’t have a meals processor, you need to use your fingers to “rub” the butter into the dry elements and also you’ll find yourself with the identical crumbs that you simply see within the photographs.
3. Storage – As soon as chilled and set, it may be saved at room temperature if it’s pretty cool in your pantry. In any other case, preserve it in your fridge however deliver to room temp earlier than serving! Lasts 5 days.
4. Vitamin per serving i.e. 1 slice of the 16 bars this recipe makes.

Vitamin Info:

Serving: 55gEnergy: 186cal (9%)Carbohydrates: 30.3g (10%)Protein: 2.2g (4%)Fats: 6.8g (10%)Saturated Fats: 4g (25%)Ldl cholesterol: 50mg (17%)Sodium: 90mg (4%)Potassium: 32mg (1%)Sugar: 22.6g (25%)Vitamin A: 200IU (4%)Vitamin C: 4.1mg (5%)Calcium: 10mg (1%)Iron: 0.5mg (3%)

Initially printed April 2016. Up to date with an improved recipe with a extra custardy lemon curd and an improved base. Plus a lot wanted glowing new photographs and recipe video. And who doesn’t need to see a Lifetime of Dozer replace – Then and Now??

I like bars and slices.

Simple to eat on the go!


Lifetime of Dozer

A part of the enjoyable of re-publishing outdated recipes (except for enhancing them and changing outdated photographs) is seeing Lifetime of Dozer Then and Now.

Besides….it dawned on me that nothing has modified, aside from extra gray hairs on his face. Proof:

THEN – 2016

(The unique Lemon Bars publication date)

What I wrote in 2016: Dozer….in disbelief that none of those Lemon Bars got here his method….

Dozer in disbelief that he didn't get to try the Lemon Bars...

Now – 2023

Dozer….in disbelief that none of those Lemon Bars got here his method….SaveSaveSaveSave



Rafael Gomes de Azevedo
Rafael Gomes de Azevedohttps://mastereview.com
He started his career as a columnist, contributing to the staff of a local blog. His articles with amusing views on everyday situations in the news soon became one of the main features of the current editions of the blog. For the divergences of thought about which direction the blog would follow. He left and founded three other great journalistic blogs, mastereview.com, thendmidia.com and Rockdepeche.com. With a certain passion for writing, holder of a versatile talent, in addition to coordinating, directing, he writes fantastic scripts quickly, he likes to say that he writes for a select group of enthusiasts in love with serious and true writing.
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