Lemon Almond Shortbread Bars Recipes

LEMON & ALMOND SHORTBREAD BARS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
• Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
• Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
• When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

CLASSIC LEMON BARS

Steps:

• Set the oven rack to the middle position. Heat to 325ºF (163ºC).
• Lightly grease the bottom and sides of a 9x13-inch baking pan with cooking spray. Line the pan with a piece of parchment paper, enough to hang over the longer edges. This will help to lift the bars out after baking. Set aside.
• Add sliced almonds to a food processor. Process on high speed until a coarse ground texture is achieved, about 25 seconds. Alternatively, chop the nuts using a chef's knife.
• Over a medium bowl, sift the flour and baking powder. Add the chopped almonds, whisk to combine.
• In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and salt. Mix on medium-low speed (setting 4) until light and fluffy, 90 seconds. Use a spatula to scrape down the sides of the bowl.
• Add the egg and vanilla, mix on medium-low speed (setting 4) until combined, 25 seconds. Scrape down the bowl and paddle.
• Add the flour mixture and turn the mixer on and off 15 times. Mix on low speed (setting 2) until the mixture just comes together, about 10 seconds.
• Transfer the crust to the prepared baking pan. Flour your hands, then press the crust evenly to fill the bottom of the pan, leaving no spaces between. Push the crust up the edges so that it reaches ¼ to ½-inch up the sides of the pan. Use more flour to dust hands as needed to prevent sticking.
• Par-bake the crust for 20 minutes, then place on a cooling rack. Meanwhile, make the lemon filling.
• In a large bowl whisk together the eggs, lemon zest, lemon juice, and vanilla extract until combined.
• In a medium bowl whisk together the granulated sugar and flour. Add to the lemon mixture and whisk until smooth. If needed, whisk again before adding to the crust if it's been sitting.
• Pour the lemon mixture on top of the hot crust. Use oven mitts to transfer the lemon bars to the oven carefully. Bake until the surface is shiny and the center has just set. It may have a slight wiggle, about 30 to 35 minutes. Do not overbake, if the top starts to crack it's getting overcooked, the bars will become thick and chewy instead of gooey. It will continue to cook and thicken as it cools.
• Cool the lemon bars on a wire rack until room temperature, about 1 ½ to 2 hours. Chill in the refrigerator for 30 to 60 minutes to make the bars easier to slice.
• To cut the bars, run a paring knife along the edge of the pan to help release the bars from the sides. Place a cutting board next to the pan. Slowly and carefully use the overhanging parchment paper to lift the lemon bars out and place on the cutting board.
• Dip a knife into warm water and carefully wipe off after each cut to make it less sticky and easier to portion. Cut into 24 bars, about 2 by 2-inch squares. Dust the tops of the bars with powdered sugar. Serve immediately or store refrigerated in an airtight container.