Lemon bars

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Published on dessert spring summer fall winter

Ingredients

Shortbread base

  • 250 g flour
  • 100 g sugar
  • 230 g butter, diced and at room temperature

Lemon custard

  • 170 ml lemon juice
  • Lemon zest
  • 30 g flour
  • 230 g sugar
  • 4 eggs
  • 80 g cream cheese optional

Instructions

Shortbread Base

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 20 x 30 cm baking pan.
  3. Bake for 20 to 25 minutes at 175 °C.

Lemon Custard

  1. Simply whisk together the sugar, flour, eggs, zest and lemon juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 175 °C for about another 20–25 minutes, or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

Notes

  • 4 big or 5 small lemons will give about 170 ml of juice.

Adapted from this original recipe