Caramel Lemon Bars

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 10

    Drizzle the light brown soft sugar over the lemon curd and smooth the top.

    Tip: This will create a beautiful, caramelized topping.

11. 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. 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. 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.