Easy Lemon Bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shortbread Base:
¾ c. all purpose flour
¼ c. rice flour or cornstarch
½ c. powdered sugar
¼ tsp. salt
1 stick cold unsalted butter, cut into ½ inch cubes
Lemon Curd Topping:
3 lg eggs
1 c. super-fine sugar
2 T. all purpose flour
1 T. lemon zest
½ c. lemon juice
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Directions: |
Directions:Preheat oven to 350º F. Spray an 8" sq. tin with oil and line with parchment paper with overhang to aid in removing from pan after baking.
Place all base ingredients in food processor and pulse 5 to 10 times until the texture of sand. Dump into the prepared pan, spread evenly, and press firmly right up to the edges. Bake for 20 minutes until golden on the ages and pale golden in the middle.
While base is baking, place topping ingredients in a bowl and whisk until combined.
Remove base from the oven and immediately pour lemon curd topping onto the hot base; return to the oven and bake for 20 minutes until topping is set but still soft.
Remove from oven and cool on the counter for an hour, the refrigerate for at least 2 hours before cutting.
Dust with powdered sugar just before serving |
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Number Of
Servings: |
Number Of
Servings:16 squares |
Personal
Notes: |
Personal
Notes: Another winner from Recipe Tin Eats! According to Nagi, using rice flour will give the base a traditional shortbread texture; using cornstarch will give it a slightly more "melt in your mouth" texture. You choose -- or make one of each!
If you're a coconut lover you can toast 3/4 cup sweetened, flaked coconut and add to the crust ingredients. Process (including butter) until mixture resembles fine meal and begins to clump together. Then press it into the pan and continue with the recipe.
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