Caramel Lemon Bars
Prep
20 mins
Cook
35 mins
Servings
9
Difficulty
Easy
These caramel lemon bars are my go to when I want something that tastes fancy but comes together incredibly fast. The bright lemon juice cuts through the rich caramel beautifully, creating this perfect balance of sweet and tart that keeps everyone coming back for more. Plus, lemons are packed with vitamin C, so you're getting a little nutritional boost with every bite. The whole thing takes just over an hour from start to finish, making it perfect for weeknight desserts or unexpected guests. Trust me, once you try these, they'll become your favorite shortcut to looking like a baking superstar.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gconfectioner's sugar
- 5 gsalt
- 225 gunsalted butter
- 200 ggranulated sugar
- 3 egglarge eggs
- 50 mlfreshly squeezed lemon juice
- 20 glemon zest
- 100 gcaster sugar
- 50 glight brown soft sugar
- 50 mlheavy cream
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
Tip: Use a baking tray that's large enough to accommodate the shortbread crust and lemon curd without overflowing.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and salt.
Tip: Use a whisk or a fork to mix the dry ingredients until well combined.
- 3
Add the unsalted butter to the dry ingredients and mix until a crumbly mixture forms.
Tip: Be careful not to overmix the mixture, as this can lead to a tough shortbread crust.
- 4
Press the shortbread mixture into the prepared baking tray and bake for 20 minutes, or until lightly golden.
Tip: Rotate the baking tray halfway through the baking time to ensure even cooking.
- 5
While the shortbread is baking, prepare the lemon curd. In a large bowl, whisk together the granulated sugar, eggs, and lemon juice until well combined.
Tip: Use a hand mixer or whisk to beat the mixture until it's smooth and creamy.
- 6
Add the lemon zest and caster sugar to the lemon curd mixture and mix until well combined.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- 7
Return the shortbread crust to the oven and bake for an additional 10 minutes, or until lightly golden.
Tip: This will help the shortbread crust set and prevent it from becoming soggy.
- 8
Remove the shortbread crust from the oven and let it cool slightly.
Tip: This will make it easier to spread the lemon curd over the shortbread crust.
- 9
Pour the lemon curd over the shortbread crust and smooth the top with a spatula.
Tip: Make sure to spread the lemon curd evenly to avoid any bare spots.
- 10
Drizzle the light brown soft sugar over the lemon curd and smooth the top.
Tip: This will create a beautiful, caramelized topping.
- 11
Drizzle the heavy cream over the caramelized topping and smooth the top.
Tip: This will create a rich, creamy sauce to drizzle over the bars.
- 12
Refrigerate the bars for at least 30 minutes to set the caramel and allow the flavors to meld.
Tip: This will make the bars easier to cut and serve.
- 13
Cut the bars into 9 equal squares and serve chilled.
Tip: You can also dust the bars with confectioner's sugar for an extra touch of sweetness.
Recipe Variations
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