Lemon bars

Based on 15 ratings

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
15
min.
Resting

Ingredients

Servings:-6+
lemon (juice and zest)
70 g butter
120 g sugar (divided)
¼ tsp salt
110 g flour
egg
egg yolk
10 g starch
confectioner's sugar for serving
Metric
Imperial

Utensils

  • bowl
  • hand mixer with dough hooks
  • plastic wraps
  • fine grater
  • citrus press
  • whisk
  • oven
  • loaf pan
  • parchment paper
  • knife
  • rolling pin

Nutrition per serving

Cal
266
Protein
4 g
Fat
12 g
Carb
35 g
  • Step 1/4

    Add butter, some sugar, and salt to a bowl and start kneading. Add flour and keep kneading until a smooth dough forms. Wrap dough in plastic wrap and let rest in the fridge.
    • 70 g butter
    • 40 g sugar
    • ¼ tsp salt
    • 110 g flour
    • bowl
    • hand mixer with dough hooks
    • plastic wraps

    Add butter, some sugar, and salt to a bowl and start kneading. Add flour and keep kneading until a smooth dough forms. Wrap dough in plastic wrap and let rest in the fridge.

  • Step 2/4

    Add whole egg, egg yolk and sugar to a bowl and whisk. Add lemon juice, lemon zest and starch and whisk to combine.
    • egg
    • egg yolk
    • 80 g sugar
    • lemon
    • 10 g starch
    • bowl
    • fine grater
    • citrus press
    • whisk

    Add whole egg, egg yolk and sugar to a bowl and whisk. Add lemon juice, lemon zest and starch and whisk to combine.

  • Step 3/4

    Pre-heat oven to 170°C/340°F. Remove dough from fridge and roll out to a thickness of approx. 5-mm/0.2-in. Transfer dough to the bottom of a parchment-lined loaf pan and trim off any excess. Bake for approx. 15 min.
    • oven
    • loaf pan
    • parchment paper
    • knife
    • rolling pin

    Pre-heat oven to 170°C/340°F. Remove dough from fridge and roll out to a thickness of approx. 5-mm/0.2-in. Transfer dough to the bottom of a parchment-lined loaf pan and trim off any excess. Bake for approx. 15 min.

  • Step 4/4

    Remove loaf pan from the oven and spread filling on top of the baked dough. Bake a second time at 170°C/340°F for approx. 25 min. Remove from the oven and let cool completely. Slice to serve and dust with confectioner’s sugar if desired. Enjoy!
    • confectioner's sugar for serving

    Remove loaf pan from the oven and spread filling on top of the baked dough. Bake a second time at 170°C/340°F for approx. 25 min. Remove from the oven and let cool completely. Slice to serve and dust with confectioner’s sugar if desired. Enjoy!