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Lemon bars, soft lemon tart recipe. These lemon bars have a crust of homemade shortcrust pastry and a filling of sweet lemon with a pinch of rosemary. Are irresistible!
CUCINA: American
PORZIONI: 12 pezzi
  • For the pastry
  • 220 g of butter, cold and cut into small cubes
  • 90 g of granulated sugar
  • 240 g of plain flour
  • a pinch of fleur de sel
  • fresh rosemary, finely chopped
  • For the lemon curd
  • 4 large eggs
  • 350 g of granulated sugar
  • the juice of 2 large lemons
  • the zest from a lemon
  • 35 g of plain flour
  • 1 level teaspoon of baking powder
  • icing sugar for dusting
  1. Using a food processor, combine all the ingredients for the pastry. Knead until you have a smooth and homogeneous ball of dough.
  2. Grease a rectangular baking pan with a knob of butter and line it with baking paper.
  3. Preheat the oven to 180°C.
  4. With the help of a rolling pin, roll out the pastry on a flour-dusted pastry board and transfer it to the baking pan, pressing down gently on the bottom and sides.
  5. Bake for about 15/20 minutes or until the tart is golden brown.
  6. Take the tart out of the oven and allow it to cool in the pan at room temperature.
  7. Meanwhile, make the lemon curd.
  8. In a bowl - or in the standing electric mixer - beat the eggs with the sugar, the lemon juice and the grated zest until you have a light and fluffy mixture.
  9. Gradually add the flour and the baking powder sifted. Gently mix with a wooden spoon.
  10. Pour the curd on the tart and level its surface with the back of a tablespoon.
  11. Bake again in the preheated oven at 180°C for about 20/25 minutes.
  12. Take the tart out of the oven and allow it to cool completely in the pan.
  13. Once the cake is cooled, unmold it and cut into bars.
  14. Transfer the bars to a serving dish and dust them with abundant icing sugar.
  15. Keep your lemon tart in the fridge until it’s time to serve it.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/lemon-bars/