Lemon bars
A crisp shortbread base under a silky, tangy lemon curd, dusted with icing sugar. Watch the video above.
Inspired by America's Test Kitchen
- all-purpose flour (base)170 g
- butter (base)115 g
- icing sugar (base)50 g
- eggs (filling)4
- granulated sugar (filling)250 g
- lemon juice120 ml
- all-purpose flour (filling)3 tbsp
- 1
Heat the oven to 175°C (347°F). Rub the flour, butter and icing sugar into a crumbly base, press into a tin.
- 2
Pre-bake the base 18–20 minutes until lightly golden.
- 3
Whisk the eggs, sugar, lemon juice and flour for the filling.
- 4
Pour over the warm base and bake 20–25 minutes until just set.
- 5
Cool, dust with icing sugar and cut. See the video for details.
Contains: gluten, egg, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
At-home version. Follow the video above. Chill fully before cutting for clean edges.
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