Easy Lemon Bars

• Vegetarian

• Produce

  • 1 tbsp Lemon

• Refrigerated

  • 3 Eggs or 4 small eggs, large

• Condiments

  • 6 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups Caster sugar / super fine sugar
  • 1/2 cup Icing sugar / confectioner's sugar
  • 15/16 cup Plain flour
  • 1/4 cup Rice flour
  • 1/4 tsp Salt

• Dairy

  • 110 g Butter

Found on recipetineats.com

Description

Ingredients

• ¾ cup plain flour (all purpose flour)
• ¼ cup rice flour (or cornstarch/cornflour) (Note 1)
• ½ cup icing sugar / confectioners sugar
• ¼ tsp salt
• 110g / 1 stick butter (cold), cut into 1cm / ½ cubes
• 3 large eggs or 4 small eggs
• 1½ cups caster sugar / super fine sugar
• 3 tbsp plain flour (all purpose flour)
• 1 tbsp lemon zest (do this before juicing)
• 6 tbsp lemon juice (2 - 3 lemons)

Directions

• Preheat oven to 180C/350F (fan forced / convection) (Note 3 for standard ovens). Spray a 20cm/9 square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form - see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
• Bake for 12 minutes or until light golden. Remove from oven.
• While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
• Pour Lemon Topping onto the Shortbread Base. Bake for 18 - 20 minutes until the topping is set and light golden.
• Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.