Lemon Bars
A classic dessert featuring a sweet and tart lemon filling over a crispy buttery crust, cut into squares and dusted with powdered sugar.
Story
These classic treats offer a wonderful balance of sweet and tart citrus flavors, all nestled atop a rich, buttery crust. Often enjoyed chilled and dusted with a snowy layer of powdered sugar, they are a timeless favorite for gatherings and afternoon snacks.
Ingredients
Unsalted butter (cubed)
115g (4 oz)
Fine sugar (for crust)
50g (2 oz)
Vanilla extract
1 teaspoon
Plain flour (for crust)
150g (5 oz)
Salt
a pinch
Fine sugar (for topping)
50g (2 oz)
Plain flour (for topping)
2 tablespoons
Eggs
2 pieces
Lemon curd
150g (5 oz)
Fresh lemon juice
5 tablespoons
Powdered sugar (for decoration)
2 tablespoons
Instructions
1
Prepare the crust
Preheat the oven to 175°C (350°F/gas mark 4). Line a 20cm (8 inch) square tin with foil. Cut the butter into pieces and melt in a pan over low heat. Remove from the heat and stir in the sugar and vanilla extract, then mix in the flour and salt. Press the mixture into the bottom of the tin. Bake for 30 minutes until golden. Remove from the oven and reduce the temperature to 150°C (300°F/gas mark 2).
2
Prepare the lemon filling
While the crust is baking, place the sugar and flour in a large bowl and mix. Beat in the eggs, then stir in the lemon curd and lemon juice.
3
Bake and set
Once the crust is baked, pour the lemon filling over it. Bake for 20 minutes or until just set.
4
Cool and cut into squares
Cool in the tin, then transfer to a cutting board. Cut into squares and store in an airtight container for two to three days. Dust with powdered sugar before serving.
