Lemon Squares
This classic treat combines two of my favourite sweets: buttery-tender Scottish shortbread and satiny lilting English lemon curd. The clean, refreshing flavour of lemon makes these the perfect sweets to bring to a social gathering or pot-luck.
Shortbread Crust:
1 cup (2 sticks) unsalted butter, melted (230 g)
½ cup granulated sugar (100 g)
2 tsp. pure vanilla extract
½ tsp. sea salt
2 cups + 2 Tbsp. all-purpose flour, spoon and leveled (265 g)
Lemon Curd Filling:
2 cups granulated sugar (400 g)
6 Tbsp. all-purpose flour, unbleached (48 g)
6 large eggs
1 cup lemon juice, freshly squeezed (~ 4 lemons) (240 mL)
Garnish:
confectioners' sugar
Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Line the bottom and sides of a 9x13" baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier). Set aside.
Make the Crust:
Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even.
Bake for 20-25 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside.
Make the Filling:
Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Makes 24 bars.
Cook's Notes:
- Glass Dish: Use a ceramic or glass pan. I always detect a slight metallic flavour in the lemon bars when baked in metal pans.
- Halve the Recipe: Halve each of the ingredients to yield around 12 squares in a 9×9" baking pan. Same oven temperature. Bake the crust for 16-18 minutes and the bars for 20 minutes or until the center no longer jiggles.
- Sifting: More often than not, the flour doesn’t fully incorporate into the lemon filling unless it’s sifted with the sugar. As directed in the recipe, sift the two together before adding the eggs and lemon juice.
- Lemon Juice: For exceptional taste, I highly recommend fresh lemon juice, especially Meyer lemons. Or use another fresh-squeezed citrus like grapefruit, blood orange, lime, or regular orange.
- Room Temperature: Bringing the eggs and lemon juice to room temperature helps them mix easier into the flour and sugar.
- Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.