Salted Caramel Lemon Bars
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These salted caramel lemon bars are my go to when I need something impressive without spending hours in the kitchen. They come together in just 55 minutes total, making them perfect for weeknight desserts or last minute gatherings. The bright lemon juice gives you a wonderful vitamin C boost while cutting through the richness of that dreamy salted caramel. What I love most is how simple the whole process is, even with three layers of pure indulgence. You probably have most of these ingredients sitting around your kitchen already, which means you can whip these up whenever that craving hits.
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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