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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Lemon
¼ cup
Icing Sugar
(May contain traces of: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
1 cup
White Sugar
(May contain traces of: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Egg, Milk, Tree nuts, Gluten)
3 unit(s)
Egg
(Contains: Egg)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
¼ tsp
Salt*
8 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
