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Recipe for Lemon Cake With Shortbread Crust

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L.M. Reid is an Irish writer who has published many articles. She creates delicious recipes and has plenty of dinner and desserts to share.

Recipe for Lemon cake bars with shortbread crust

Recipe for Lemon cake bars with shortbread crust

Recipe for Lemon Bars

In this article I give you step by step instructions for making this lemon cake. I have included my own photos so you can follow my recipe easily.

Ingredients

For the base:

  • 200g plain flour
  • 60g caster sugar
  • 140g butter

For the filling:

  • 50g plain flour
  • 200g caster sugar
  • 120ml lemon juice (about 3 medium lemons worth)
  • 3 large eggs
Mix together until a smooth dough forms

Mix together until a smooth dough forms

Step 1: Prepare the Cake Tins

  1. Preheat the oven to 160C/320F (fan) or 180C/350F/Gas mark 4 (convection).
  2. Line two 7-inch cake tins with greaseproof paper, leaving some overhang to use as handles.
  3. Grease the tins and let them chill in the fridge while you make dough.

Step 2: Make the Shortbread Base

  1. Sieve together flour and sugar.
  2. Add butter and mix until resembling coarse breadcrumbs.
  3. Continue working mixture until a smooth dough forms.
  4. Divide dough between tins and press down evenly, filling any cracks.
  5. Pierce dough repeatedly with a fork to prevent bubbles.
  6. Bake for 25 minutes, until starting to brown around edges.

Step 3: Make the Filling

  1. Sieve together flour and sugar and mix until fully combined.
  2. Add lemon juice and mix until no lumps remain.
  3. Add eggs and whisk at medium speed for 2 to 3 minutes.
  4. Divide filling between tins as soon as base is cooked.
  5. Bake for 25 minutes, until filling has set firm.
Run a knife around the edge and lift paper handles gently to loosen from the tin.

Run a knife around the edge and lift paper handles gently to loosen from the tin.

Step 4: Cool, Chill, and Serve

  1. Run a knife around the edge and lift paper handles gently to loosen from the tin.
  2. Allow it to cool in the tin at room temperature for 1 hour.
  3. Move to fridge to chill for 3 hours.
  4. Transfer to plate and remove the greaseproof paper.
  5. Dust with icing sugar before serving.
  6. Cut into wedges.
Dust with icing sugar before serving.

Dust with icing sugar before serving.

Comments

Danny from India on August 11, 2020:

LM Reid, nice recipe. It's wonderful the way you have used lemons to create the end product.