Tangy Lemon Bars (Print Version)
# Ingredients:
→ For the Shortbread Crust
01 -
115g unsalted butter, softened
02 -
50g granulated sugar
03 -
150g all-purpose flour
→ For the Lemon Filling
04 -
80ml fresh lemon juice (about 2-3 lemons)
05 -
200g granulated sugar
06 -
3 large eggs
07 -
30g all-purpose flour
→ For Finishing
08 -
15g powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 180°C. In a medium bowl, cream together butter and sugar until light and fluffy. Gradually mix in flour until just combined. Press mixture evenly into the bottom of a 20cm square baking pan lined with parchment paper. Bake for 15-18 minutes until edges are lightly golden.
02 -
While crust is baking, whisk together fresh lemon juice, sugar, eggs, and flour until smooth and well combined. Ensure no flour lumps remain.
03 -
Pour lemon filling over the hot crust and return to oven. Bake for 20-25 minutes until filling is set and no longer jiggles in the center.
04 -
Allow to cool completely in the pan on a wire rack, about 1 hour. Once cooled, dust generously with powdered sugar and cut into squares. For cleaner cuts, refrigerate before slicing.
# Notes:
01 -
These bars can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
The lemon flavor intensifies after refrigeration overnight.