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Sweet Sofrito

Lemon Bars

A thick, tangy, bright yellow lemon layer on a buttery shortbread crust, dusted with powdered sugar.

By Wanda Oyola 4 h 10 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Square lemon bars with a bright yellow lemon layer on shortbread, dusted with powdered sugar, on a platter with lemon slices.

Lemon bars are a bake sale and baby shower favorite: a buttery shortbread base that melts in your mouth, under a thick layer of tart, sunny lemon custard and a snowy dusting of powdered sugar. They are sweet and sour in perfect balance, and they cut into neat squares that are easy to serve to a crowd.

The Thermomix® TM7™ mixes the shortbread in seconds. For the filling, it first grinds strips of lemon zest with the sugar, which releases the oils from the peel and gives the bars a strong, fresh lemon flavor, and then it mixes in the eggs and juice. Chill them well before cutting for clean edges.

Made in the Thermomix® TM7™

Lemon Bars

Makes: 16 bars, from a 23 cm (9 in) square pan

  • Prep20 min
  • Cook50 min
  • Total4 h 10 min
  • Serves16

Ingredients

Shortbread crust

Lemon filling

To finish

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 23 cm (9 in) square metal pan with parchment paper, leaving some hanging over two sides.
  2. Place the flour, powdered sugar, salt and cold butter in the mixing bowl and chop 10 sec/speed 6. Then mix 15 sec/speed 4, until the dough starts to clump.
  3. Press the dough evenly into the bottom of the pan and bake for 20 to 22 minutes, until lightly golden. Lower the oven to 160°C (325°F).
  4. Wipe out the mixing bowl. Place the lemon zest strips and sugar in it and grind 10 sec/speed 10. Scrape down the sides.
  5. Add the flour, salt, eggs and lemon juice and mix 20 sec/speed 3, just until smooth.
  6. Pour the filling over the hot crust and bake for 22 to 28 minutes, until the center is set and no longer wobbles when you nudge the pan.
  7. Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Lift them out with the parchment, cut into 16 squares and dust with powdered sugar just before serving.

Tips

  • Pour the filling while the crust is still hot from the oven: it seals the crust and keeps it crisp.
  • For neat edges, wipe the knife with a damp towel between cuts.
  • Keep the bars covered in the fridge for up to 4 days, and dust them with powdered sugar again before serving, since it soaks in.

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