A small batch of Lemon Bars with shortbread crust baked using a 6x6 square glass pan is a perfect dessert for two sweet-toothed souls for two days.
Prep Time10 minutesmins
Cook Time35 minutesmins
Chilling Time3 hourshrs
Total Time3 hourshrs45 minutesmins
Course: Dessert
Cuisine: American
Servings: 9bars
Author: Famidha Ashraf
INGREDIENTS
For the crust
⅓cupunsalted buttermelted
3tablespoonswhite sugar
½teaspoonvanilla extract
a pinch of salt
¾cupall-purpose flourmaida
For the lemon filling
¾cupwhite sugar
2tablespoonsall-purpose flourmaida
2large eggsroom temperature
⅓cuplemon juice
For dusting
icing sugar
INSTRUCTIONS
Prepare the pan and oven
Preheat the oven to 160°C. Line the bottom and sides of a 6×6 glass pan with long baking paper making sure to leave excess on the sides so that you can lift the baked bars out of the pan easily.
Prepare the crust
Mix together the melted butter, sugar, vanilla extract, and salt in a bowl using a spatula. Add the flour and stir to combine and form a thick wet dough. Press the dough firmly into the base of the prepared pan making sure the layer of crust is even.
Bake the crust
Bake the crust for 15-20 minutes or until the edges are lightly browned. Remove from the oven and use a fork to poke holes halfway deep (not all the way through) all over the warm crust. Keep this aside.
Prepare the lemon curd filling
Sift together the sugar and flour in a large bowl. Add the eggs and lemon juice and whisk until combined. Pour the filling over the warm crust and make sure it covers the entire crust evenly.
Bake the lemon-filled crust
Bake for 15-20 minutes or until the centre is set and no longer jiggles. Remove the pan from the oven and let it cool completely at room temperature. Once cooled, place it in the refrigerator until chilled for about 2 to 3 hours or overnight.
Cool and slice to serve
Once chilled, lift the baking paper out of the pan using the extra hangs on the sides. Dust with icing sugar and then use a knife to cut into neat squares. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 3 days.