Lemon Butter Bars
Prep:  20 minutes, plus chilling time
Cook:  55 minutes
Makes:  12 bars
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Australian
155
Recipe by: Western Star
Share these delightful lemon bars with buttery shortbread crust over a cup of tea, or slice them into small squares to serve a crowd.
Credit: Whisk Media Group
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Lemon Butter Bars
Ingredients:
Lemon Butter Filling
Shortcrust Base
Method:
Lemon Butter Filling
  1. Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved
  2. Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base
Shortcrust Base
  1. Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges
  2. Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point
  3. Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven
  4. Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm
  5. To serve, dust with icing sugar and slice into bars with a hot knife
Tips & Hints:
  • Slicing with a hot knife is key as the lemon butter sticks to the knife. Dip knife in hot water and dry with a tea towel before slicing. This gives a lovely straight edge.
  • Store bars in an airtight container in the refrigerator for 2-3 days.
Western Star Chef’s Choice Butter
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Feedback and Reviews

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Can't get enough of these!
5
Janine
4 months 6 days ago
OMG these are dangerously good. Super easy to make and they are so moreish I had to cut them into smaller squares so they lasted longer ha ha ha