Description
Bright, tangy shortbread bars topped with silky lemon curd. A perfect balance of sweetness and tartness, ideal for any occasion.
Ingredients
Scale
- 225 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 300 g (2 1/2 cups) all-purpose flour
- 1/4 tsp fine salt
- 200 g (1 cup) granulated sugar (for filling)
- Zest of 3 lemons (about 3 tbsp)
- 120 ml (1/2 cup) freshly squeezed lemon juice
- 4 large eggs, room temperature
- 30 g (3 tbsp) all-purpose flour or 20 g (2 tbsp) cornstarch
- Icing sugar for dusting (optional)
Instructions
- Preheat the oven to 175°C (350°F) and line a 33 x 23 cm (9 x 13 in) pan with parchment paper.
- Cream the butter and sugar until pale, then mix in flour and salt until combined.
- Press the crust mixture into the pan and blind-bake for 20–22 minutes.
- Whisk together sugar, zest, lemon juice, eggs, and flour (or cornstarch) until smooth for the filling.
- Pour the filling over the warm crust and bake for an additional 18–22 minutes.
- Let the bars cool completely, then refrigerate for at least 30 minutes before slicing.
Notes
Dust with icing sugar just before serving for a touch of sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 22g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 90mg