Easy Lemon Bars Recipe (shortbread Crust + lemon cream)
These lemon shortbread squares are delicious and very easy to make. If you like lemon tart, you'll love this fresh recipe. Balanced, slightly tart lemon squares that add just the right touch of pep.
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INGREDIENTS
- For a 20 x 30 cm Cake Pan
For the Shortcrust Pastry
- 170 g ( 6 oz ) frozen butter
- 250 g (8.8 oz ) flour
- 75 g (2.6 oz ) powdered sugar
- A pinch of salt
For the Lemon Cream
- 4 eggs
- 270 g ( 9.5 oz ) sugar
- 3 tablespoons ( 1 oz ) flour
- 185 ml (6.3 fl oz ) lemon juice
- 60 ml ( 2 fl oz) whole milk
- Powdered sugar for decoration
PREPARATION
Prepare the shortbread crust
- Line the bottom and sides of a rectangular or square cake pan with parchment paper, greased.
- Grate the frozen butter. You can also grate it before freezing to make it easier, requiring less effort.
- In a large bowl, mix the flour, salt, and sugar. Add the grated butter and rub with your fingers until the mixture resembles coarse crumbs. Your dough will have a slightly granular texture like flour.
- Pour the dough into the pan. Even it out and flatten it with a spoon, then place it in the freezer for 15 minutes.
- Meanwhile, preheat your oven to 180°C (350°F).
- After 15 minutes, bake for approx. 20 minutes. The crust should be lightly browned.
Prepare the lemon cream
- Prepare the lemon cream while the crust is baking. This cream is like an oven-baked lemon curd.
- Beat the eggs, sugar, and flour until the mixture is smooth.
- Add the lemon juice and then the milk. Mix well to achieve a homogeneous mixture.
- Remove the pan from the oven when the crust is lightly browned (after about 20 minutes) and pour the cream over the crust immediately.
- Lower the oven temperature to 160°C (320°F) and bake for 18 minutes. The cream should be well set. Let cool slightly before removing from the pan and placing on a wire rack.
- Once cool, cut into small squares.
- Dust with powdered sugar just before serving. You can store them in an airtight container in the refrigerator for up to 3 days (do not dust with powdered sugar as it will become moist).
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!