how to make lemon bars – delicious and easy lemon bar recipe!

how to make lemon bars; crumbly and buttery shortbread topped with a smooth and tangy lemon custard.

Original recipe posted on my site: https://maverickbaking.com/

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* ~ EASY LEMON BARS RECIPE ~ *
INGREDIENTS:
For the shortbread:
– 225g (1 ¾ cups) plain flour
– 175g (11 ½ tbsp) cold salted butter, cut into cubes
– 75g (⅓ cup) caster or granulated sugar

For the lemon custard:
– 4 large egg yolks
– 397g (1 ½ cups) tin of sweetened condensed milk
– Zest and juice of 3 lemons

INSTRUCTIONS:
For the shortbread:
1) First, preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4.
2) Line a reasonably deep 30 x 20cm (12 x 8in) rectangular baking tray with greaseproof paper.
3) Measure your flour and sugar into a large bowl and add your cubed butter.
4) Rub the butter into the flour and sugar until it resembles chunky breadcrumbs (you can do this by hand or with a food processor).
5) Use either your fingers or the back of a spoon to press this mixture down well into your baking tray, it should press into a firm sheet of shortbread dough. (If you feel the mixture is too crumbly, add a little water to help it stick together!)
6) Once evenly pressed in, prick the dough all over with a fork to prevent it rising too much
7) Bake the shortbread for 30-40 minutes until golden brown and firm to touch.

For the lemon custard:
1) Place your egg yolks in a large bowl (you can save the whites for omelettes or a meringue topping!) and whisk vigorously by hand or with an electric whisk for about a minute to lighten them.
2) Add the whole tin of condensed milk and whisk for a further 2 minutes.
3) Zest and juice the lemons into the bowl and whisk for another 2 minutes to ensure the filling is lovely and airy.
4) Pour this mousse-like mixture onto the cooling shortbread.
5) Place into the oven – at 160 C / 140 C fan / 325 F / gas mark 3 – to bake for a final 15 minutes.
6) By this stage the custard should be set or just have the SLIGHTEST wobble, so remove it from the oven and allow it to cool.
7) Chill the cooled lemon bars in the fridge for at least two hours before slicing and serving.
8) Enjoy!

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How to make lemon bars? How to make shortbread? How to make lemon squares? Follow today’s recipe!

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Good afternoon my loves welcome to Maverick baking and welcome back to another super simple recipe video today I’m taking you guys step by step through something so lusciously lemony something so supremely citrusy we’re talking the ever beloved lemon bars a generous base layer of buttery Scottish style

Shortbread topped with a super Tangy but wonderfully and addictively creamy yet sharp lemon custard on top this is one that you can make all for yourself it’s one you could make to take to a special occasion it’s one you can make all year round and it’s one that even beginner

Bakers can make promise it’s based on a lemon tart recipe that I’ve been making for years now this is basically just the kind of slightly more greedy version and it’s every bit as good as long as you have a square or rectangular baking tin lying somewhere and you can grab yourself an electric

Whisk or just kind of pluck up enough elbow grease to whisk it by hand you can make these bars and they are absolutely worth it let me show you how to make these lovely lemon bars Let’s begin our luscious lemon bars with the most beautifully basic ingredients we start off with some plain flour which you’re just going to tip into a nice big clean bowl and we’re going to add some sugar to that you can use either granulated sugar or regular caster sugar

Whichever you have to hand not too much just enough to sweeten the biscuit base but the topping is going to be pretty sweet on its own so we don’t want too much stir that together a little bit before adding an incredibly generous amount of butter ideally salted butter

But if you only have unsalted the hands just add a pinch of salt to the mixture and you’re just going to want to use a kind of regular table knife or like a steak Knife nothing crazy just to kind of cut that butter through the flour and

Then you’re just going to want to get your Clean Hands in there to rub it all together to make sure that there are no big kind of chunky lumps of cold butter in there you know rub it together squeeze it together whatever you need to

Do to make it a kind of crumbly mixture instead adding some water if you think it’s a bit too dry before pressing into a nice even flat layer and popping it into the fridge for about half an hour to cool down cold butter helps lend a better texture to the biscuit and

Stabbing it with a fork just before baking will also stop it from rising up too much now the shortbread should be pretty much baked all the way through and you’re just going to want to let it cool down a little bit out of the oven while you make that gorgeous lemon

Topping for which you’re going to need four large egg yolks of course full recipe and measurements and instructions will be in the description box below as always and on maverickbaking.com you can save the whites for something else you can make some meringues or throw them into an omelette whatever you like but

We’re just going to need the yolks for this recipe not only for their beautiful flavor and texture but also for that gorgeous natural kind of yellow color that they’ll give to the lemon custard topping you’re just going to want to whisk that ideally with an electric whisk because it’s just much easier on

The elbows for about 10 a minute just to kind of incorporate a little bit of air before adding a whole roughly 400 gram tin of just standard condensed milk I use Nestle brand but you can use Carnation whatever you can get your hands on this just adds a kind of Rich

Sweet milky flavor and texture to the custard all in one go and you’re just adding the whole tin no need to be precious here just pour it all into those lovely kind of slightly Amy egg yolks before whisking again for a further two minutes by which point you

Should really see these looking a little bit more 80 not quite fluffy but a little bit moussey before adding the zest of three large lemons and then squeezing in as much juice as you can get out of them without dropping any of those annoying little seeds and pits

Inside then you’re going to whisk it one more time promise for a further one to two minutes just to get it all nice and Incorporated and to add a bit more air to make these wonderfully light when you eat them pour that on top of your slightly cooled shortbread spread it out

Evenly and you’re just going to pop that back in the oven to bake for another 15 minutes before cooling completely chilling and then slicing into these very generous lemon bars feel free to dust them with a little bit of icing sugar or decorate them however you like they’re beautiful on their own they’re

Beautiful with toppings however you like to eat them even adding a little bit of raspberry jam before baking is also a very cheeky Maverick baking kind of touch but the texture here the smoothness the creaminess and the crunch all in one I love these and I hope you do too