A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.
You will only need 7 basic ingredients, and are simple and easy to make. Is not that just grate? Because every time we get in the kitchen, all we want is something delicious, tangy and easy to make. Not to mention that we don’t want to have a big mess to clean at the end. So…
Ingredients that you need.
- all-purpose flour
- butter
- eggs
- lemon juice and zest
- sugar
- butter
- salt
How to make these Lemon Bars?
- I have tried so many lemon desert, and Lemon Bras over the years, and what I can say is that if you are a lemon desert fan, make sure you start by making them with real fresh lemon zest and juice. Don’t even bother to bake using bottle lemon juice. I know is easier, maybe even cheaper, but the taste is not even close of what you will want to be when not using fresh lemon juice.
- Then what we are after is the balance between the crispy shortbread and the creamy lemony filling. Some times is to much of filling for me. I love to have a strong lemon flavour in my bars, however, is not the filling that I’m after. I want balance, I want crunchy base and tangy lemony filling. So for that this recipes is calling for a thick shortbread base, because that way the filling can be balanced and don’t fell that you just had a full mouth of lemon cream filling.
- Make sure you have all the ingredients at the room temperature and your Lemon Bars are baked to the correct temperature as well.
Lemon Bars
Ingredients
Shortbread crust
- 230 gr melted butter
- 300 gr all purpose flour
- 100 gr sugar
- 1 tbsp lemon zest
- ½ tsp salt
Lemon Filling
- 220 ml lemon juice
- 300 gr sugar
- 5 large eggs room temperature
- 45 gr all purpose flour
Instructions
Shortbread
- Line the bottom and the sides of a 9x13 baking pan, with parchment paper, making sure leaving more out on the sides, as that it will help lifting out the bars from the pan at the end.Set aside. Preheat the oven at 170° C .
- In a medium bowl, mix the sugar and lemon zest. Then add the melted butter and mix again until all combine. Gradually add the flour and stir until completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned.
Lemon Filling
- In a large bowel, whisk the sugar and flour, then add the eggs, one at the time. At the end add the lemon juice ans stir until completely combine. Pour the filling over the worm crust and bake for another 22-25 minutes, or the centre is set an no longer jiggles. Remove the bars from the oven and cool completely at room temperature for 1 -2 hours.
