Lemon Bars
with Buttery Shortbread Crust
These luscious bars are full of flavour from the bright and zingy lemon curd filling to the buttery and crisp shortbread crust. A final dusting of icing sugar gives these an old-school bake sale feel.
Allergènes:
Blé
•Oeuf
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation2 heures
Temps de cuisson20 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 4 personnes
3 pièce(s)
Citron
¼ tasse(s)
Sucre à glacer
1 tasse(s)
Sucre blanc
1.5 tasse(s)
Farine tout usage
(Contient Blé)
3 pièce(s)
Œuf
(Contient Oeuf)
1 pièce(s)
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sel*
8 cs
Beurre non salé*
Informations nutritionnelles
Énergie (kcal)700 kcal
Graisses30 g
dont saturés17 g
Glucides98 g
dont sucres60 g
Fibres2 g
Protéines11 g
Cholestérol210 mg
Sel210 mg
Gras Trans1.5 g
Potassium150 mg
Calcium100 mg
Fer3 mg
Ustensiles
•Plat de cuisson de 20x20 cm
•Bol à mélanger, moyen
•Papier aluminium
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grand bol
•Fouet
Instructions
1
- Line an 8x8 metal baking dish with aluminum foil, pressing to adhere to all sides.
- Add flour, 4 tbsp white sugar and 1/4 tsp salt to a medium bowl, then whisk to combine.
- Add softened butter, then, using your fingers, rub butter into the flour mixture to form coarse crumbs. (NOTE: The mixture should be dry but hold together when squeezed in your palm.)
- Transfer shortbread mixture to the prepared pan and press into an even layer along the base and about 1/2-inch up the sides of the pan using the back of a spoon or straight-sided measuring cup.
2
- Bake crust in the middle of the oven for 18-22 min until lightly golden-brown.
- Meanwhile, zest, then juice lemons.
- Roughly chop lemon zest.
- Add 1 tbsp lemon zest, remaining white sugar and 2 tbsp icing sugar to a large bowl, then rub together using your fingers until fragrant, 1 min.
- Whisk in eggs, one at a time, until smooth, then whisk in sour cream and 1/3 cup lemon juice.
- Remove crust from the oven and transfer to a wire rack to cool slightly, 5 min.
- Reduce oven temperature to 325ºF.
3
- Pour lemon curd filling over the partially-baked shortbread crust.
- Carefully transfer to the middle of the oven and bake until curd is set around the edges with a slight wobble in the centre when the pan is gently shaken, 22-25 min.
- Transfer pan to a wire rack and let cool, 30 min.
- Transfer pan to the fridge to cool until completely set, 1-2 hrs.
4
- Remove lemon bars from the pan by gently tugging on the corners of the aluminum foil.
- Cut into 16 pieces using a sharp knife. (NOTE: For clean slices, wipe down the knife in between in each cut.)
- Sift remaining icing sugar over top of lemon bars before serving.