Toffee Lemon Bars
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These toffee lemon bars have become my go to treat whenever I need something special but don't want to spend all day in the kitchen. The bright, zesty lemon juice provides natural vitamin C while the buttery toffee layer keeps things indulgent and delicious. What I love most is how quickly they come together with just 20 minutes of prep and 40 minutes in the oven. They're simple enough for a weeknight bake but impressive enough to bring to a gathering, and the flaky sea salt really makes those toffee bits shine.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gbutter(softened)
- 2 egglarge eggs(room temperature)
- 50 mllight corn syrup
- 50 mlwater
- 100 gtoffee bits
- 10 gflaky sea salt
- 20 glemon zest
- 50 mllemon juice
- 50 gunsalted butter(for pastry crust)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking dish with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup
- 2
Prepare the pastry crust: In a medium bowl, whisk together flour, sugar, and sea salt. Add softened butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Optional: Use a food processor for a more uniform crumb
- 3
Press the pastry crust into the prepared baking dish and bake for 15 minutes.
Tip: Optional: Use a pie crust shield for an even crumb
- 4
Prepare the toffee topping: In a small saucepan, combine sugar, corn syrup, and 50ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Optional: Use a candy thermometer for a precise temperature
- 5
Bring the toffee mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.
Tip: Optional: Stir occasionally to prevent scorching
- 6
Remove the saucepan from the heat and stir in toffee bits until they are fully incorporated.
Tip: Optional: Let the mixture cool slightly before pouring it over the lemon bars
- 7
Prepare the lemon filling: In a medium bowl, whisk together lemon zest, lemon juice, and 25g of sugar until well combined.
Tip: Optional: Use a fine grater to grate the lemon zest
- 8
Pour the lemon filling over the baked pastry crust and smooth the top.
Tip: Optional: Use a spatula to create a decorative border
- 9
Pour the toffee topping over the lemon filling and smooth the top.
Tip: Optional: Use a spatula to create a decorative border
- 10
Bake the bars for an additional 15-20 minutes, or until the toffee topping is golden brown and the filling is set.
Tip: Optional: Use a thermometer to check for doneness
- 11
Remove the bars from the oven and let them cool completely in the pan.
Tip: Optional: Use a wire rack to cool the bars
Recipe Variations
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