Tangy Lemon Bars with Buttery Shortbread Crust

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Tangy Lemon Bars with Buttery Shortbread Crust - Plattershare - Recipes, food stories and food lovers

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About Tangy Lemon Bars with Buttery Shortbread Crust

Pucker up for sunshine in a bite! These Tangy Lemon Bars with Buttery Shortbread Crust offer the perfect balance of sweet and tart, a delightful dance for your taste buds.
Imagine a melt-in-your-mouth shortbread crust cradling a vibrant, creamy lemon curd topping. Inspired by the legendary Rose Levy Beranbaum, this recipe elevates a classic to new heights.
Easy to make yet elegant enough for any occasion, these bright citrus bars are a refreshing twist on traditional treats. From festive gatherings to a quiet afternoon tea, they’re guaranteed to become a new favorite.
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Recipe Time & More

Prep1 hour
Cook1 hour
Total2 hours
Calories254 kcal
Serves12
Served AsSnacks
Recipe TasteSaltySavourySourSweetTangy

Ingredients
 

Shortbread Crust

Lemon Curd

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Instructions
 

  • Preheat oven to 160°C (325°F).
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air for a tender crust.
  • Gently mix in the all-purpose flour using your fingertips until just combined. Avoid overmixing, as this can make the crust tough.
  • Press the dough evenly into a baking pan. Prick the crust all over with a fork. This allows steam to escape and prevents the crust from puffing up during baking.
  • Bake for 50-60 minutes, or until the edges are golden brown and the center is lightly golden. Let the crust cool slightly while you prepare the lemon curd.
  • In a saucepan, whisk together the egg yolks and powdered sugar until well combined.
  • Add the lemon juice, softened butter, and salt to the egg yolk mixture. Cook over low heat, stirring constantly, for 5-6 minutes, or until the curd thickens enough to coat the back of a spoon. Do not let the mixture boil, as this will curdle the eggs.
  • The curd should turn from translucent to opaque, resembling a custard. Immediately strain the curd through a fine-mesh sieve into a bowl. This removes any lumps and ensures a smooth, creamy texture.
  • Pour the warm lemon curd over the slightly cooled shortbread crust and spread evenly.
  • Reduce oven temperature to 150°C (300°F). Bake for 10-12 minutes, or until the curd is set.
  • Let the bars cool completely in the pan before refrigerating for at least 30 minutes to firm up.
  • Once chilled, run a knife around the edges of the pan to loosen the bars. Cut into squares and dust with powdered sugar before serving.
    Tangy Lemon Bars with Buttery Shortbread Crust - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Good To Know

  • Indian lemons are smaller and more bitter than lemons found abroad. When a recipe calls for 2 large lemons and 94ml of juice, using 2 Indian lemons will yield approximately 20-25ml of juice.
  • Use your fingertips to mix the shortbread dough. The warmth helps create the perfect texture.
  • Use a 7-inch square pan, greased and floured or sprayed with baking spray.

Expert Tips

  • For a richer flavor, use European-style butter in the shortbread crust. Its higher fat content creates a more tender crumb.
  • If your lemon curd is too tart, whisk in a tablespoon of confectioners' sugar at a time until the desired sweetness is reached.
  • Blind bake the shortbread crust for a crispier base. Line the crust with parchment paper and fill with pie weights or dried beans before baking.

Storage Instructions

  • Store the bars in an airtight container layered with parchment paper in the refrigerator for up to 5 days.
  • Freeze for up to 1 month; thaw in the fridge overnight for the best texture.

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Please appreciate the author by voting!

4 from 3 votes

Recipe Nutrition

Calories: 254kcalCarbohydrates: 28gProtein: 3gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 6823mgFiber: 1gSugar: 16g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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