The magic of baking and how a few simple steps can transform into something so scrumptious always amazes me. In fact, with the shortbread base, these taste just like lemon meringue pies – minus the meringue top. In contrast, shortbread made with cornflour is not as crisp but melts in your mouth more.įor this particular recipe, I think that the crisper shortbread is nicer as a contrast to the creamy lemon curd. Rice flour produces a crisper biscuit (but still soft) that crumbles beautifully as shortbread should. Label and date it, and then place it in the freezer where the bars won’t get crushed. Remove the excess air, then seal the bag. After wrapping the bars, place them in a freezer bag. The jury is out out on whether classic Scottish shortbread is made using rice flour or cornflour. Wrap each lemon bar tightly with two layers of plastic wrap, making sure that no part of the bar is exposed to the air. Oh – I forgot to mention: rice flour vs cornflour/cornstarch. Is shortbread made with rice flour or cornflour? While it’s baking, whisk together the very simple lemon curd (eggs, sugar, lemon and flour), pour it in, bake again. Pour the buttery “sand” into the tin, pat down, bake for 15 minutes. These days, I’m lazy and use my mini food processor. In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. Because the Scots claim shortbread as theirs, and there’s no denying they know a dang good one! I really love using a classic Scottish shortbread recipe. Mr Weatherman, make up your mind!!!)įor me, a key element of these Lemon Bars is the shortbread base. Bake 20-22 minutes or until light brown remove from oven. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Beat at low speed until mixture resembles coarse crumbs. On Monday I was moaning about how I could feel that winter was just around the corner which is why I indulged in the winter-comfort Italian Meatball Soup, and yet yesterday when I made these, it was like summer was back and these Lemon Bars were fitting! (It’s Friday today and winter is back. Combine all crust ingredients in large bowl. I score high on variety, don’t I? 😉 But I couldn’t resist. And that I shared a Honey Lemon Chicken last week.Īnd here I am today sharing these easy Lemon Bars with a shortbread base. I think you’ll be surprised how straightforward Lemon Bars are to make!Īs I started writing this, I remembered that I shared Parmesan Shortbread Biscuits just 2 weeks ago. Made with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. Lemon bars are really easy to make and a delight to savour!
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