If you’re looking for the easiest lemon bar recipe, look no further. I have finally found the perfect balance between the base and lemon topping – which I think you’ll love.
These are officially one of my favourite bakes of all time, they’re not one thing nor another but they exist. You have a buttery biscuit base which is topped with a perfectly flavoured lemon topping… It’s not overly sweet, sour or anything really, just melt in the mouth magic.
I have been playing with recipes for this for well over 18 months and only in the past 2-3 months found the perfect balance. I found other recipes weren’t to my taste, they were lacking in the lemon topping… How can that even happen?! If I’m having a lemon bar, I want to be able to taste the lemon.
My take on lemon bars isn’t all that different, they’re chunky and have equal (or there about equal parts base to lemon ratio, sheer perfection).
Anyway, let’s get started, shall we?
290g plain flour.
70g icing sugar.
pinch of salt.
15g lemon zest.
260g granulated sugar.
125ml lemon juice.
30g lemon zest
Before yo get started don the recipe, you’ll want to do some prep work. Weigh up all your ingredients, preheat your oven to 170˚c/325˚f, line a 8 inch square cake tin with parchment paper and get any equipment you may need, such a stand mixer and spatulas.
To start on the recipe, you’ll want to make the base – this is really easy!
Take a mixing bowl and place in the flour, salt, icing sugar, butter and lemon zest and mix over a medium-low speed just until a dough forms. This doesn’t take very long and you should try your bets not to over mix the dough, otherwise it will have a tough mouthfeel once baked.
Grab your lined cake tin and place the dough into it and press/spread the dough out until you have it as level as possible.
Then place that into the oven and bake for around 20 minutes, it should be starting to look baked but only like a shortbread nothing too dark.
Now is the perfect time to make the lemon topping. This is just as easy as the base, which is perfect. Keeping this recipe super simple and straightforward.
Simply grab a mixing bowl and place in the sugar, eggs, lemon juice and lemon zest and whisk it together until everything is smooth and combined. This is quick but can be made in advance.
Once the base has had its time baking, remove from the oven and allow it to cool for 2-3 minutes, then go ahead and generously pour over the lemon filling, ensuring you get all of it on top – it looks a lot but its the perfect amount.
Transfer back into the oven and bake for a further 20 minutes or until its baked around the edge and the topping has se (a slight wobble is normal).
Leave to cool fully before you try and slice them up. For the best results, allow to cool, then store in the fridge overnight or for 8 hours and you’ll have a better lemon bar.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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