Lemon & almond shortbread bars

Lemon & almond shortbread bars

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(3 ratings)

Prep: 25 mins Cook: 45 mins

Easy

makes 12

These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party

Nutrition and extra info

  • Vegetarian

Nutrition: per bar

  • kcal320
  • fat14g
  • saturates6g
  • carbs42g
  • sugars29g
  • fibre1g
  • protein6g
  • salt0.3g
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Ingredients

  • 125g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • 175g plain flour
  • 50g ground almonds
  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the topping

  • zest 3 lemons, plus juice 4 lemons (about 225ml juice)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g golden caster sugar
  • 25g plain flour
  • 25g toasted flaked almonds
  • icing sugar, for dusting

Method

  1. 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.

  2. Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden. 

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (6)

LizzieColledge's picture
5

Loved this recipe!
We seem to have smaller lemons - my 4 lemons only produced about 60% of the juice stated. Easily made up with water

Claireypurple's picture
1.25

There was far too much topping for the shortbread. I would halve the amount of topping. It tasted good though and I baked the surplus topping in ramekins which turned out like intense flavoured lemon brulees.

sirlene's picture
0

The topping is too liquid. I would also use less sugar, less lemon juice and cook it a little bit before baking. Though, at the end, the recipe is a good idea and everybody enjoyed it.

femmett's picture

Hi, made this recipe and this has been my first failure with a good food recipe. I would consider myself an experienced cook and I have no idea what went wrong. The lemon mixture when it had come out of the oven had soaked into the shortbread mixture so instead of the curd mixture being on top it ended up on the bottom! What did I do wrong?I followed the recipe faithfully.

alelopez's picture

Hi. Would love to bake this recipe but just want to make sure the flour for the topping is indeed 25g. Could you please confirm? Seems rather low. Thank you.

sllyst's picture

Usually lemon curd doesn't have any flour in but this is added to stabilise the mixture and prevent curdling so it is the right quantity.

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