- Dish type
- Lemon traybakes
A buttery base lends sweetness to these tart lemon bars made with double cream for extra richness.
17 people made this
- 200g (7 oz) plain flour
- 100g (3 3/4 oz) cornflour
- 200g (7 oz) butter, room temperature
- 100g (3 3/4 oz) sugar
- 600ml (1 pint) double cream
- 300g (11 oz) caster sugar
- 4 eggs
- 100g (3 3/4 oz) plain flour
- 3 large lemons, zested and juiced
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4.
- To make the base, combine flour and cornflour in a medium bowl. Rub the butter in until the mixture resembles breadcrumbs. Add 100g sugar and mix well. Press into the bottom of a 20x30cm baking tin.
- Bake for 10 to 15 minutes, or until golden in colour.
- Meanwhile, make the topping by whisking the cream, sugar and eggs together in a large bowl. Add the flour, lemon zest and juice and continue to whisk until the mixture is smooth.
- Remove the cooked shortbread base from the oven and IMMEDIATELY pour on the lemon cream mixture. Return to the oven and bake for another 25 minutes, or until the topping is set.
- Remove from the oven and leave to cool completely before slicing and serving.
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
Altered ingredient amounts.I sieved icing sugar over the top when they had cooled so they looked nice.-31 Aug 2008
Just wondering can you freeze these?-29 Nov 2011
Hmm, what am I missing? There was FAR too much topping so it ended up around an inch thick and none of the timings worked? Looked nothing like the piccy?-15 Jun 2013
Sunburst Lemon Bars
An easy lemon dessert bar recipe made from scratch. These outrageously delicious Sunburst Lemon Bars are made with a shortbread sugar cookie crust and a sweet lemon pie filling made of eggs, lemon juice, and sugar. The crust features a classic bakery-style bar with incredible almond flavor.
Lemon cookies are delicious but these Sunburst Lemon Bars take “lemon love” to the next level. Each bite is like a little slice of heaven baked into an easy sugar cookie bar shortbread cookie crust filled with a gooey citrus lemon pie center.
- sugar crunch top texture on top
- Moist lemon bar, never dry
- Soft lemon center filling
- Full of delicious citrus lemon flavor
- Buttery almond cookie bar crust.
- Well balanced flavors
Lemon one of my favorite flavors to experiential with and when you try this lemon bar, you’ll understand why. These scrumptious citrus lemon pie bars are an early birthday present to myself and I couldn’t be happier to share this from scratch lemon dessert bar recipe.
Recipe of Quick Lemongrass Flavoured Lemon Bars Recipe
Lemongrass Flavoured Lemon Bars Recipe. These tart, rich lemon bars need just seven common ingredients you probably already have, and Excellent, everything a true lemon bar should be. This will be my master recipe for Lemon Bars. See recipes for Coconut Lemon Bars too.
Recipes using fresh lemongrass including soup, marinades, and more. Never quite sure what to do with those stalks you see at the supermarket? This twist on lemon bars is tropical and seriously delicious.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lemongrass flavoured lemon bars recipe. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
These tart, rich lemon bars need just seven common ingredients you probably already have, and Excellent, everything a true lemon bar should be. This will be my master recipe for Lemon Bars. See recipes for Coconut Lemon Bars too.
Lemongrass Flavoured Lemon Bars Recipe is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Lemongrass Flavoured Lemon Bars Recipe is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have lemongrass flavoured lemon bars recipe using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lemongrass Flavoured Lemon Bars Recipe:
- Make ready of Shortbread Cookie Crust.
- Make ready 1/3 cup of unsalted butter, softened.
- Get 1/4 cup of powdered sugar.
- Get 1 cup of all-purpose flour.
- Take 1 pinch of salt.
- Get 1/4 tsp of vanilla extract.
- Get of Filling.
- Prepare 3 of large egg yolks, at room temperature.
- Get 1/3 cup of granulated sugar.
- Prepare 1/2 cup of lemongrass tea.
- Get of Juice of 1 medium lemon.
- Prepare 1/4 cup of all-purpose flour.
- Take 1 tsp of cornstarch.
- Make ready 1 pinch of salt.
- Prepare of Afew leaves of mint (add to the lemongrass tea for more flavour).
- Make ready of Yellow food colouring, as needed (optional).
- Prepare of For dusting.
- Take as needed of Powdered sugar,.
If you LOVE lemon, these Classic Lemon Bars are for you! Tart, velvety lemon curd is balanced by a crisp, buttery shortbread crust. Because passion fruit puree and lemon juice are fairly different in consistency and tartness, I'd suggest you seek out a bar recipe developed passion fruit. Whenever you are craving for a refreshing dessert I suggest you try these lemon bars.
Steps to make Lemongrass Flavoured Lemon Bars Recipe:
- In a mixing bowl, combine and mix all the dry ingredients for the cookie crust. Next, add in the softened butter and vanilla and mix it in with a spatula or your hands till the mixture resembles coarse crumbs. Pour the mixture into any greased medium sized square or rectangle baking pan depending on how think you want the bars to be (I used a 5×9 inch rectangle pan). Press the mixture into the pan to form an even layer and with a fork prick tiny holes on the dough..
- Bake the crust in a preheated oven at 300 degrees fahrenheit for about 20 minutes on the center rack until the dough is partially cooked and firm..
- While the crust bakes, make the filling by combining the egg yolks and sugar and whisking to combine. Next, add in the lemongrass tea, lemon juice and salt and whisk again thoroughly. To finish, add in the flour, cornstarch and finally food colouring (if using) and give it a final whisk till the mixture is smooth and there are no more lumps..
- Take out the crust from the oven when it is done. Pour over it the filling and bake again at the same temperature on the center rack for 15 more minutes and then bake an additional 10 minutes on the top rack..
- Take the bars out of the oven when done and let it cool completely. After, freeze in the pan for about 1 hour till the filling is firm..
- After freezing, take it out and run a knife around the sides to loosen it up and take it out of the pan. Cut into 8 equal pieces and finish with a dusting of powdered sugar..
- The bars will keep well in the refrigerator for up to 2 days and in the freezer in an airtight container for up to 2 weeks. Happy Baking!.
They are made with a very flavorful and tangy lemon filling on top of. Easy Lemon Bars are as the name suggests really simple to make and an absolute delight! I make mine with a classic Scottish shortbread base and a fresh lemon curd topping For me, a key element of these Lemon Bars is the shortbread base. Just wanted to say that I've made your lemon bars twice now, and my family and I love them! These classic lemon bars have a crisp shortbread crust and a creamy delicious tart lemon topping.
So that is going to wrap it up with this exceptional food lemongrass flavoured lemon bars recipe recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Aside from the lemons, I can almost guarantee you already have all the ingredients on hand to make this Gluten Free Lemon Bar recipe, plus several ingredients are used in both the shortbread crust and lemon filling.
- Butter: Softened butter gives the shortbread crust richness. I haven’t tested these bars with vegan butter, but I’m sure the swap would work just fine.
- Sugar: Sugar is an essential ingredient in the shortbread crust, plus it balances out the tart lemon juice in the filling.
- Vanilla: I add vanilla extract to the shortbread for an oomph of coziness.
- Gluten Free Flour Blend: A gluten free flour blend WITH added binder is used in both the shortbread crust and lemon filling to give it structure. I have tested this recipe with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour Blend. If you use another blend your results could differ slightly.
- Lemons: Both lemon zest and freshly squeezed lemon juice give this lemon bar recipe it’s pretty yellow hue and tart, bright flavor. Lemon zest won’t make the bars taste more sour – it just packs in the lemon flavor.
- Eggs: Eggs give the lemon filling structure and silkiness.
- Powdered sugar: The lemon bars will come out of the oven with a thin white crackle on top, plus some little bubbles from the eggs. This is totally normal, and completely undetectable with a dusting of sweet powdered sugar on top.
These classic lemon squares feature a buttery crust, and smooth, rich filling with the perfect balance of sweet and tang.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 cup (28g) confectioners' sugar
- 8 tablespoons (113g) unsalted butter, at room temperature
- 4 large eggs
- 1 large egg yolk
- 1 cup + 2 tablespoons (223g) granulated sugar
- 3 tablespoons (21g) confectioners' sugar
- 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon salt
- 2/3 cup (152g) lemon juice
- Snow White Non-Melting Topping Sugar, or confectioners' sugar for topping
To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed the mixture will be crumbly. Press the crust firmly into an ungreased 8" square pan. If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then continue to press into the pan. It's important that the crust is firmly anchored to the pan so no filling seeps underneath.
Bake the crust for 30 to 35 minutes, or until it's golden brown. Remove it from the oven, and reduce the oven temperature to 325°F.
While the crust is baking, make the topping: Combine the whole eggs, egg yolk, and sugars and whisk until smooth. Add the flour and salt, then the lemon juice, and whisk until thoroughly combined.
Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear.
While the baked crust is still hot, pour the topping over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes.
Remove the bars from the oven, and cool them on a rack. Let them cool completely before slicing. Just before serving, sprinkle the top of the bars with confectioners' sugar.
6 Lemon Dessert Recipes
Classic lemon tart recipe &ndash this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you&rsquove never tried lemon tart you should definitely try it. Full Recipe here: Lemon Tart Recipe
Lemon Poppy Seed Cake
Lemon poppy seed cake with cream cheese frosting &ndash this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake! Full Recipe here: Lemon Poppy Seed Cake Recipe
Lemon Cheesecake Bars
These lemon cheesecake bars are so creamy, so rich and lemony. Classic baked cheesecake topped with delicious lemon curd. Easy and refreshing dessert that you must try! If you are a lemon dessert lover, you need to learn how to make lemon cheesecake. Full Recipe here: Lemon Cheesecake Bars Recipe
Lemon Blueberry Tart
This lemon and blueberry tart recipe has a flaky-buttery crust, sour-sweet lemon curd filling and refreshing blueberry topping. Is you like the classic lemon tart version you are going to love this recipe, this tart is perfect for holidays, parities, birthdays or any other occasions. Full Recipe here: Lemon Blueberry Tart Recipe
Lemon Blueberry Ricotta Pound Cake
This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. All you need is one bowl, some basic ingredients and 10 minutes of work and have such a delicious cake. Full Recipe here: Lemon Blueberry Ricotta Pound Cake Recipe
Learn how to make the best lemon cake! This lemon cake is soft, moist with gentle lemony flavour and topped with lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques required to make it. If you like loaf cakes you definitely should give this lemon loaf cake a try!. Full Recipe here: Lemon Cake Recipe
Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!
- Butter: Melted butter is the base of the shortbread crust.
- Sugar: Sugar sweetens the crust and lemon curd filling layers. Not only this, it works with the eggs to set up the lemon filling. If reduced, the filling will be too wet.
- Flour: Flour is also used in both layers. Like sugar, it gives structure to the lemon filling. These days, I add slightly more flour to the shortbread crust compared to my cookbook version. You can get away with 2 cups, but an extra 2 Tablespoons really helps solidify the foundation of the lemon bars.
- Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Not many lemon bar recipes call for vanilla extract and I promise you it’s my best kept secret.
- Salt: Without salt, the crust would be too sweet.
- Eggs: Eggs are most of the structure. Without them, you have lemon soup!
- Lemon Juice: I highly recommend using lemon juice squeezed from fresh lemons. You can also use another citrus like blood orange, grapefruit, or lime juice.
Here you can find reader&rsquos favorite recipes.
From lemon curd mousse to chocolate ganache tart, you can make delicious desserts.
Welcome to my blog! I share my tested, easy and yummy recipes from scratch with accessible ingredients. I make everything clear with step by step pictures. Hope you all enjoy Pastry and Beyond!
Sarah’s Luscious Lemon Bars
PRINT: Click here for a printer-friendly version of this recipe
1 cup (2 sticks) unsalted butter, melted
1 ½ teaspoons pure vanilla extract
½ teaspoon kosher salt (skip if using salted butter)
2 cups + 2 tablespoons all-purpose flour
6 tablespoons all-purpose flour
1 cup lemon juice, freshly squeezed (about 4 lemons)
Powdered sugar (for dusting)
Preheat oven to 325 degrees. Line a 9-by-13-inch baking dish with parchment paper or aluminum foil and leave some hanging over the sides so that the bars will be easy to remove when ready.
In a medium-large bowl, add the melted butter, sugar, vanilla and salt. Use a wooden spoon to stir together until fully combined. Tip the dough into the prepared baking dish and use the back of a spoon to firmly press the dough into the pan in a smooth, even layer. Use a paper towel to wipe any crumbs from the bowl and set aside to use for the lemon filling.
Bake the shortbread until the edges just begin to turn a light golden brown, about 22 to 25 minutes.
Prepare the lemon curd filling as the shortbread bakes. Sift the flour and sugar together in the same bowl that was used for the shortbread. Add the eggs and use a whisk to vigorously mix them in until fully blended. Add the lemon juice and zest and whisk to combine.
Once the shortbread is ready, remove the pan from the oven and immediately use a fork to poke holes all around the crust, but not going all the way through to the bottom. This will bind the lemon curd filling to the crust.
Pour the prepared lemon filling over the warm crust. Bake the bars until the filling is set and barely jiggles when tapping the side of the pan, about 20 to 25 minutes. Remove the pan from the oven and transfer to a wire rack. Cool completely at room temperature, at least 1 hour.
Once cool, cover the pan with plastic wrap and refrigerate the bars until well-chilled, about 2 hours or even overnight.
When ready to slice, run a knife or offset spatula between the pan and the bars at each end of the pan and then use the parchment or foil overhang to lift the bars out of the baking pan and onto a cutting board.
Dust the top generously with powdered sugar and cut the bars into 2-inch squares. To create sharp squares, use a damp paper towel to wipe the knife after each cut.
To store: Lemon bars can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for several months. For best result, cut the bars into squares and freeze on a baking sheet until frozen, about 2 hours, then transfer to an airtight container.
Sarah’s tip: Other citrus fruits like orange, lime and grapefruit can also be used in place of, or combined with, the lemon.
Lemon squares or lemon bars are a favorite of mine, especially because this lemon bar recipe was shared with me by my grandmother. Seeing her handwriting on a recipe card and baking these lemon treats is a special way that I remember her joy of baking these for family gatherings. A shortbread crust is topped with a lemon curd filling. Sprinkling powdered sugar on top finishes them off perfectly!
Lemon comes in a close second to chocolate in my ranking of desserts&hellipusually. For these easy lemon bars, though, I&rsquod pass right by a chunk of chocolate just to enjoy one (or two or three!) squares of these lemony sweets. The rich, buttery crust perfectly pairs with the bright, lemon filling.
This is my grandmother&rsquos lemon square recipe and I have yet to be disappointed by it. I&rsquove made these lemon squares in every home I&rsquove had in the past fifteen years&mdashlevels of humidity and various altitudes can do nothing to dim the bright taste of this lemon dessert.
Baking easy lemon bars is a great idea is the heat of the summer or in the dull days of winter when you crave a citrus pop of flavor. Lemons are readily available year round. Before baking with lemon, scrub the outer peel with a vegetable brush to clean off any residue that might be on the lemon. You&rsquoll use the zest and the juice of the lemons so choosing organic lemons is a good choice.
How to Make Lemon Bars
The key to the best lemon bars is to partially bake the crust first, then to add the lemon custard. Bake until the lemon layer is no longer jiggly (yup, now there is a technical term!). Allow the lemon bars to cool in the pan. Sift a dusting of confectioners sugar on top.
This topping step that might date the appearance of the squares a bit, but yes, the recipe comes from the 50s and 60s! I&rsquove seen contestants on cooking shows receive poor marks for this outdated attempt at plate presentation but I still like it and sift away. My grandmother would serve it no other way!
Gluten free Lemon Bars:
Homemade lemon bars are easily made gluten free if you substitute the traditional flour for a Gluten Free Flour Blend in the shortbread crust. In this recipe I used Bob&rsquos Red Mill Gluten 1 to 1 Baking Flour to swap out the traditional flour and to make this a gluten free dessert. In fact, the photos on this post are gluten free lemon squares made with the flour substitute. You really can&rsquot tell the difference in looks or taste!