Lemon Bars
with Buttery Shortbread Crust
These luscious bars are full of flavour from the bright and zingy lemon curd filling to the buttery and crisp shortbread crust. A final dusting of icing sugar gives these an old-school bake sale feel.
Allergens:
Wheat
•Egg
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time2 hours
Cooking Time20 minutes
DifficultyMedium
Ingredients
/ serving 4 people
3 unit(s)
Lemon
¼ cup
Icing Sugar
1 cup
White Sugar
1.5 cup
All-Purpose Flour
(Contains Wheat)
3 unit(s)
Egg
(Contains Egg)
1 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
8 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Calories700 kcal
Fat30 g
Saturated Fat17 g
Carbohydrate98 g
Sugar60 g
Dietary Fiber2 g
Protein11 g
Cholesterol210 mg
Sodium210 mg
Trans Fat1.5 g
Potassium150 mg
Calcium100 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•8x8" Baking Dish
•Medium Bowl
•Aluminum Foil
•Measuring Spoons
•Measuring Cups
•Zester
•Large Bowl
•Whisk
Instructions
1
- Line an 8x8 metal baking dish with aluminum foil, pressing to adhere to all sides.
- Add flour, 4 tbsp white sugar and 1/4 tsp salt to a medium bowl, then whisk to combine.
- Add softened butter, then, using your fingers, rub butter into the flour mixture to form coarse crumbs. (NOTE: The mixture should be dry but hold together when squeezed in your palm.)
- Transfer shortbread mixture to the prepared pan and press into an even layer along the base and about 1/2-inch up the sides of the pan using the back of a spoon or straight-sided measuring cup.
2
- Bake crust in the middle of the oven for 18-22 min until lightly golden-brown.
- Meanwhile, zest, then juice lemons.
- Roughly chop lemon zest.
- Add 1 tbsp lemon zest, remaining white sugar and 2 tbsp icing sugar to a large bowl, then rub together using your fingers until fragrant, 1 min.
- Whisk in eggs, one at a time, until smooth, then whisk in sour cream and 1/3 cup lemon juice.
- Remove crust from the oven and transfer to a wire rack to cool slightly, 5 min.
- Reduce oven temperature to 325ºF.
3
- Pour lemon curd filling over the partially-baked shortbread crust.
- Carefully transfer to the middle of the oven and bake until curd is set around the edges with a slight wobble in the centre when the pan is gently shaken, 22-25 min.
- Transfer pan to a wire rack and let cool, 30 min.
- Transfer pan to the fridge to cool until completely set, 1-2 hrs.
4
- Remove lemon bars from the pan by gently tugging on the corners of the aluminum foil.
- Cut into 16 pieces using a sharp knife. (NOTE: For clean slices, wipe down the knife in between in each cut.)
- Sift remaining icing sugar over top of lemon bars before serving.