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These lemon bars are so heavenly. I cant describe how much flavour and yumminess there is in each bite. They have this fresh lemon flavour and you can serve it with ice cream or cream if you wish. These slices of zesty lemony goodness are hard to resist.
They are tart, rich and perfection, all rolled into one. This recipe makes either 8-9 large bars or small 16 squares, but it also depends on which pan you are using!
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Ingredients
For the crust
80 gr OR 3/4 cup almond flour
125 gr OR 1 cup all-purpose flour
115 gr of unsalted butter
60 gr OR 1/2 cup icing sugar
pinch of salt
For the lemon curd
200 gr OR 1 cup granulated sugar
Zest from 5 to 6 lemons and juice from those lemons
115 gr of unsalted butter
icing sugar ( for dusting)
4 large eggs
4 large egg yolks
pinch of salt
Directions
Step 1 : Prepare the shortbread crust. In a stand mixer ( or hand mixer), add softened butter and icing sugar and mix on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing. Around 5 min.
Step 2 : Preheat your oven to 180 C / 350 F. I am using a different pan in my video, but you can line an 8x8-inch baking dish with parchment, letting the excess parchment hang over the sides of the pan. This way it will be easier for you.
Step 3 : When butter and sugar are mixed in, add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
Step 4 : Press the dough using your hands into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
Step 5 : Make lemon curd. In a pan, add eggs, egg yolks, sugar, lemon zest, lemon juice, and salt to form a smooth, liquid mixture. Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer; this should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
Step 6 : Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
Step 7 : When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It's okay if one is finished before the other, though ideally, they will finish at close to the same time.) Put the pan back in the oven and bake at 180 C/ 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.
Step 8 : Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight). To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a chef's knife to cut straight down into bars; wipe the knife clean between cuts. Bars will keep refrigerated for several days. Enjoy!
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