Tangy Lemon Bars
Indulge in these delightful lemon bars featuring a buttery crust and a refreshing, tart lemon filling that balances sweetness and tanginess in every bite.
Ingredients
For the crust
- 150 g unsalted butter, softened
- 75 g granulated sugar
- 210 g plain flour
For the filling
- 300 g granulated sugar
- 55 g plain flour
- 4 large eggs
- 100 ml lemon juice, freshly squeezed
Instructions
Preparation
- Heat the oven to 180°C (160°C fan) / 350°F / Gas 4. Line a 20 x 25cm (8 x 10in) baking tin with baking paper.
- In a large bowl, combine the butter, sugar, and flour for the base. Rub or mix together until the mixture looks evenly crumbly.
- Transfer the mixture to the lined tin and press it down firmly into an even layer using your hands or the back of a spoon.
- Bake for 15–20 minutes, until the base is lightly golden.
Making the Filling
- While the base bakes, make the topping. In another bowl, whisk together the flour and sugar, then add the eggs and lemon juice. Whisk until smooth and slightly foamy.
- Take the tin out of the oven and gently pour the lemon mixture over the hot base.
- Return to the oven and bake for about 20 minutes, or until the filling is set and no longer jiggles.
Cooling and Serving
- Let the bars cool fully in the tin before slicing into 16 pieces.
- For neater slices and a firmer texture, chill them in the fridge for 2 hours before cutting.
Notes
Serve with a dusting of powdered sugar and consider garnishing with fresh berries. These bars can be served cold or at room temperature.