Small batch Lemon Bars
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.
Servings: 9 bars
Calories: 210.18kcal
Ingredients
For the crust
- ⅓ cup unsalted butter melted
- 3 tablespoons white sugar
- ½ teaspoon vanilla extract
- a pinch of salt
- ¾ cup all-purpose flour maida
For the lemon filling
- ¾ cup white sugar
- 2 tablespoons all-purpose flour maida
- 2 large eggs room temperature
- ⅓ cup lemon 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.⅓ cup unsalted butter, 3 tablespoons white sugar, ½ teaspoon vanilla extract, a pinch of salt, ¾ cup all-purpose flour
- 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.¾ cup white sugar, 2 tablespoons all-purpose flour, 2 large eggs, ⅓ cup lemon juice
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.icing sugar
Notes
- Measured using a measuring set where 1 cup = 250ml.
- Measured dry items using the fluff, scoop and sweep method.
Nutrition
Calories: 210.18kcal | Carbohydrates: 32.53g | Protein: 2.71g | Fat: 8.05g
