Go Back

Lemon Bar

Course Dessert
Cuisine British
Keyword Baking, lemon, Lemon Bars, shortbread, traybake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12 bars

Ingredients

Shortbread Base

  • 225 g Plain Flour
  • 175 g Unsalted Butter Cold
  • 75 g Caster Sugar
  • 1 Lemon Zest Only

Lemon Topping

  • 200 g Caster Sugar
  • 25 g Plain Flour
  • 4 Lemons Zest
  • 200 ml Lemon Juice about 5 Lemons
  • 3 Eggs

Instructions

Shortbread Base

  • Preheat the oven to 150 C. Line a 23cm x 28cm rectangular cake tin with baking parchment.
  • Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. Add in the caster sugar and lemon zest and pulse again until combined.
  • Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
  • Bake the shortbread for 30 minutes or until very light golden brown.

Lemon Topping

  • Remove the tin and turn the oven oven up to 180C/160C fan/gas 4.
  • In a bowl measure out the sugar, flour and zest. In a jug add the eggs and lemon juice and whisk until combined.
  • Then sieve into a bowl with the sugar, flour and zest. Whisk to combine then pour over the base.
  • Bake for 25 until the top is just set. Cool in the tin, dust with icing sugar, then slice.