Oh – I forgot to mention: rice flour vs cornflour/cornstarch. Is shortbread made with rice flour or cornflour? While it’s baking, whisk together the very simple lemon curd (eggs, sugar, lemon and flour), pour it in, bake again. Pour the buttery “sand” into the tin, pat down, bake for 15 minutes.
These days, I’m lazy and use my mini food processor. In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. Because the Scots claim shortbread as theirs, and there’s no denying they know a dang good one! I really love using a classic Scottish shortbread recipe. Mr Weatherman, make up your mind!!!)įor me, a key element of these Lemon Bars is the shortbread base. On Monday I was moaning about how I could feel that winter was just around the corner which is why I indulged in the winter-comfort Italian Meatball Soup, and yet yesterday when I made these, it was like summer was back and these Lemon Bars were fitting! (It’s Friday today and winter is back.
I score high on variety, don’t I? 😉 But I couldn’t resist.
And that I shared a Honey Lemon Chicken last week.Īnd here I am today sharing these easy Lemon Bars with a shortbread base. I think you’ll be surprised how straightforward Lemon Bars are to make!Īs I started writing this, I remembered that I shared Parmesan Shortbread Biscuits just 2 weeks ago. Made with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. Lemon bars are really easy to make and a delight to savour!
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