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Classic Lemon Bars with Shortbread Crust: A Simple Recipe

Lemon bars are a quintessential treat for those who adore a delightful balance of tangy and sweet flavours. With their zesty lemon filling sitting atop a buttery shortbread crust, these bars are perfect for any occasion—whether you’re hosting friends for afternoon tea, planning a picnic, or simply indulging in a sweet snack at home. In this article, we’ll guide you through a simple recipe for classic lemon bars with a delectable shortbread crust that is sure to impress.

Ingredients

For the Shortbread Crust:

• 225g (8oz) unsalted butter, softened
• 100g (3.5oz) caster sugar
• 300g (10.5oz) plain flour
• A pinch of salt
• Zest of 1 lemon (optional for added flavour)

For the Lemon Filling:

• 4 large eggs
• 300g (10.5oz) caster sugar
• 120ml (4oz) freshly squeezed lemon juice (about 4-5 lemons)
• 50g (1.75oz) plain flour
• Icing sugar for dusting (optional)

Method

Step 1: Prepare the Shortbread Crust

1. Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F.
2. Mix the Ingredients: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. If you’re using lemon zest, add it at this stage for an extra citrus kick.
3. Add the Flour: Gradually fold in the plain flour and a pinch of salt until the mixture comes together. It should resemble coarse crumbs.
4. Press the Dough: Line a 23cm (9-inch) square baking tin with baking parchment. Press the shortbread mixture evenly into the base of the tin, ensuring it is nicely compact.
5. Bake the Crust: Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden. Keep an eye on it to prevent overbaking.

Step 2: Make the Lemon Filling

1. Whisk the Eggs: While the crust is baking, whisk together the eggs and caster sugar in a mixing bowl until fully combined.
2. Incorporate Lemon and Flour: Stir in the freshly squeezed lemon juice and then sift in the plain flour. Mix until the batter is smooth and lump-free.
3. Pour Over the Crust: Once the crust has cooled slightly, pour the lemon filling over the baked shortbread base.

Step 3: Bake the Lemon Bars

1. Bake Again: Return the tin to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly wobbly in the centre.
2. Cool Down: Once baked, remove from the oven and allow to cool in the tin for around 30 minutes. Transfer to the fridge to chill for at least an hour or until cold.

Step 4: Serve and Enjoy

1. Cut the Bars: Once the lemon bars are chilled and set, lift them out of the tin using the baking parchment. Place on a cutting board and cut into squares or rectangles, depending on your preference.
2. Dust with Icing Sugar: For an elegant touch, dust the top with icing sugar before serving.

Tips for Perfect Lemon Bars

• Quality Ingredients: Use fresh lemons for the best flavour. Bottled lemon juice cannot replicate the vibrant taste of freshly squeezed juice.
• Check for Doneness: Be careful not to overbake the lemon filling, as it can turn rubbery. It should be just set with a slight jiggle in the centre when you take it out of the oven.
• Storage: Lemon bars can be stored in an airtight container in the fridge for up to a week. They can also be frozen for later enjoyment—just be sure to wrap them well to prevent freezer burn.

In conclusion, classic lemon bars with a shortbread crust are a timeless dessert that combines simplicity and elegance. Whether you’re sharing them with loved ones or enjoying a quiet moment with a cup of tea, these lemon bars are sure to brighten your day. Enjoy baking, and even more, enjoy indulging in this delightful treat!

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