Shortbread Base | Baked Lemon Curd
Lemon Bars are a classic tray-baked dessert consisting of a buttery shortbread crust topped with a bright, baked lemon custard layer. Unlike stovetop lemon curd, this version is baked directly over the shortbread base, allowing the egg structure to set gently in the oven while maintaining a smooth, sliceable texture.
The contrast between the rich shortbread base and the tart citrus custard creates a balanced dessert widely used in pastry shops, cafés, and plated dessert menus.
What you will need:
Short Bread
| Ingredient | Quantity (g) |
|---|---|
| Unsalted butter | 113 |
| Sugar | 50 |
| Salt | 2 |
| Vanilla | 4 |
| All-purpose flour | 152 |
Lemon Layer
| Ingredient | Quantity (g) |
|---|---|
| Lemon zest | 12 |
| Lemon juice | 100 |
| Sugar | 250 |
| Whole eggs | 240 |
Equipments:
- Digital Scale
- 20 × 30 cm tray or frame
- Parchment paper
- Mixing bowl
- Whisk
- Microplane or fine zester
- Citrus juicer
- Offset spatula
- Wire cooling rack
- Slicing Knife
Time:
| Stage | Time |
|---|---|
| Shortbread Base | Refer to previously developed shortbread recipe |
| Lemon Curd Mixing | 5 minutes |
| Baking | 25 minutes |
| Cooling | 1–2 hours |
Instructions:
Short Bread Base
- Use the Classic Shortbread formula (Creaming Method).
- Roll to 5 mm thickness (slightly thinner than cookie version).
- Dock lightly.
- Bake at 160°C until pale golden (approx. 20 minutes).
- Cool completely in frame before adding lemon curd mixture.
Lemon Curd Layer
- In a bowl, rub sugar and lemon zest till the sugar is fragrant.
- Now add lemon juice, and eggs and whisk until fully combined.
- Strain the mixture through a sieve to remove the lemon zest.
- Pour mixture directly over the partially cooled shortbread base.
- Bake at 160°C for 25 minutes.
- Rotate tray halfway through baking for even setting.
- Target texture: fully set custard with slight center softness.
Slicing
- Cool completely at room temperature before cutting.
- Chill briefly if needed for cleaner slicing.
- Cut using a hot knife wiped between cuts.
Try these!
- Lime Bars: Replace lemon juice with lime juice.
- Passionfruit Bars: Replace 50% lemon juice with passionfruit purée.
- Coconut Lemon Bars: Add 40 g toasted coconut to shortbread base.
- Meyer Lemon Version: Substitute Meyer lemon juice for softer acidity.
- Lavender Lemon Bars: Infuse lemon juice with culinary lavender.
Serving Suggestions
- Dust lightly with powdered sugar before service.
- Pair with fresh berries or raspberry coulis.
- Serve chilled or at cool room temperature.
- Garnish with thin candied lemon zest.
Applications
- Café traybake dessert
- Afternoon tea pastry selection
- Retail bakery bar cookie
- Plated dessert component (served with berry coulis)
- Buffet dessert squares
Nutrition Profile / 100g
| Nutrient | Amount |
|---|---|
| Energy | ~345 kcal |
| Fat | 15 g |
| Carbohydrates | 47 g |
| Sugars | 34 g |
| Protein | 6 |
Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
Tips for Best Results:
- Mix lemon zest into sugar first to extract citrus oils.
- Avoid excessive whisking which can introduce bubbles in the custard.
- Pour filling through a strainer if foam forms.
- Rotate tray at midpoint to ensure even setting.
- Dust with icing sugar only immediately before serving to prevent absorption.
Troubleshooting Guide:
| Issue (with Cause) | Fix |
|---|---|
| Lemon layer too soft due to underbaking | Bake until custard center is just set (160°C / 25 min) |
| Cracks in surface caused by overbaking | Remove once center barely jiggles |
| Separation between layers caused by hot base | Allow shortbread to cool slightly before pouring curd |
| Rubbery custard due to excessive egg coagulation | Maintain moderate oven temperature (160°C) |
| Bubbles on surface caused by over-whisking | Strain mixture before pouring |
Don’t forget to share your results and tag @bake.hows on instagram
