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Lemon Bars
Tangy lemon curd bars on a buttery shortbread base — the balance of sweet and sour done right. Pouring the lemon filling over the base while it's still warm from the oven stops a visible seam forming between the layers.
Ingredients
Instructions
Mix flour, icing sugar and salt, rub in butter until it comes together.
Press into a 30x20cm tin and bake at 180C for 18 minutes until pale golden.
Whisk eggs with caster sugar until combined.
Add lemon juice, zest and flour, whisk until smooth.
Pour lemon filling over warm base.
Bake at 175C for 20 minutes until filling is just set.
Cool completely in tin.
Dust heavily with icing sugar and cut into bars.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
