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Snappy Crust Lemon Bars

Bright, tangy lemon bars with a crisp, snappy cookie base and a smooth lemon filling. Wisps of lemon peel bake into the crust for fragrance without interrupting the custardy bite.

Intermediate
1h 5m
16 servings
Snappy Crust Lemon Bars

Ingredients

  • 250g (2 cups) all-purpose flour, for crust
  • 100g (1/2 cup) granulated sugar, for crust
  • 3g (1/2 tsp) fine sea salt, for crust
  • 170g (3/4 cup) unsalted butter, melted and warm, for crust
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Preheat oven to 175 C (350 F). Line a 23 x 33 cm (9 x 13 in) metal baking pan with parchment, leaving overhang for lifting.
  2. 2Make the crust: In a bowl, whisk 250g flour, 100g sugar, and 3g salt. Stir in 170g warm melted butter and 6g shredded lemon peel until a soft dough forms.
  3. 3Press dough evenly into the lined pan. Dock lightly with a fork. Bake 18 to 20 minutes until set and lightly golden at the edges.
  4. 4While the crust bakes, make the filling: In a bowl, whisk 275g sugar, 70g flour, and 1g salt. Gradually whisk in 180ml lemon juice and 180ml water until smooth. For ultra smoothness, strain into a jug.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.