Salted Caramel Lemon Bars
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A sweet and tangy dessert featuring a shortbread crust, a lemon curd, and a layer of salted caramel.
Ella x
Ingredients
- 250butter
- 200 gsugar
- 200 gflour
- 4eggs
- 120 mllemon juice
- 2 tbsplemon zest
- 1 tspsalt
- 100 gcaster sugar
- 250 mlsalted caramel sauce
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line an 18cm square baking tin with parchment paper.
- 2
Make the shortbread crust: cream the butter and sugar until light and fluffy. Add the flour and mix until combined. Press into the prepared baking tin.
Tip: Press the mixture evenly into the corners of the tin.
- 3
Bake the shortbread crust for 20-25 minutes, or until lightly golden.
- 4
Make the lemon curd: whisk the lemon juice, zest, and eggs until smooth. Add the caster sugar and whisk until combined.
Tip: Whisk in a little water if the mixture is too thick.
- 5
Pour the lemon curd over the baked shortbread crust.
- 6
Bake for a further 10-15 minutes, or until the lemon curd is set.
- 7
Make the salted caramel sauce: heat the caramel sauce until smooth. Drizzle over the lemon curd.
Tip: Drizzle in a zig-zag pattern for a decorative touch.
- 8
Sprinkle the confectioners' sugar over the top of the caramel sauce.
- 9
Cut into squares and serve.
Tip: Dust with confectioners' sugar before serving for extra flair.
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