LEMON SHORTCRUST BARS

Hello friends! I have a new recipe for you today that is bursting with lemon. This classic lemon shortcrust bars recipe is a family favourite. Lemon shortcrust bars is everything a lemon treat should be – sweet and tangy lemon curd filling on top of a thick buttery shortbread crust.

Before we get to the recipe, how are you doing? I hope you are all doing well. If you are out there because you need to, I hope you are staying safe (and Thank You!). These are surely strange times and I know it is difficult to try to see the positive right now. However, that is exactly what I think we all need to do. Find the little joys in the day, celebrate the life events that are inevitable and find a way to help a neighbour.

As we continue to embrace the unknown and anxiety that may come with that, I hope you find time to indulge in things that make you happy (cooking or baking for me!), celebrate the positives and recognize what matters the most in your life. Take care everyone!

Well, well, well…..now let’s begin with our recipe….

Ingredients

For The Crust:

• 5 cups All-purpose flour
• ¾ cup Unsalted butter, softened at room temperature
• 1/3 cup Granulated sugar
• ¼ tsp. Kosher salt

For The Lemon Filling:

• 4 Eggs, at room temperature
• 1 cup Granulated sugar
• Zest of 1 Lemon
• ¼ cup All-purpose flour
• 2/3 cups Lemon juice

Method

• Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper. Grease the parchment with baking spray.
• In the bowl of a food processor, combine all the ingredients and using short pulses to combine. Once it’s just combined, transfer to the prepared pan.
• Using your fingers, spread the dough evenly onto the pan.
• Bake the crust for 12-15 minutes or until the edges are golden.
• Let it cool while you prepare the filling.

For the Filling:

• In a large bowl, whisk together the eggs, sugar, and zest until its light and increases in volume.
• Add in the flour and whisk until no lumps are visible.
• Slowly add in the lemon juice as you whisk.
• Pour the filling onto the crust.
• Bake until the top is set, approximately about 30 minutes.
• Remove from oven and let cool completely in pan on a wire rack.
• Refrigerate for at least 3 hours or overnight.
• To serve, remove from the pan by lifting up the parchment paper. Slice into bars and dust with powdered sugar.
• Store leftovers in an airtight container in the fridge.