December 2016

December 2016
Lemon Bars

This is definitely an indulgent recipe to be reserved for special occasions with gatherings of friends and family so everyone enjoys a small piece of dessert (and you won’t be tempted with all the leftovers after!). To reduce the saturated fat content, substitute the butter with soft margarine that’s non-hydrogenated.


For Lemon Curd

  • 8 tbsp unsalted butter, cubed and chilled
  • 1 cup sugar
  • 3 eggs
  • zest and juice of 2 large lemons

For the Shortbread Crust

  • 12 tbsp unsalted butter, softened
  • 2 1/2 tbsp. sugar
  • 2 1/2 confectioner’s sugar, plus more for dusting
  • 1 1/3 cups flour


  1. Whisk together sugar and eggs in a 2-qt. saucepan until smooth; stir in zest and juice.
  2. Place over medium heat, and cook, stirring often, until thickened to the consistency of loose pudding.
  3. Remove from heat and add butter, a couple cubes at a time, until smooth; transfer to a bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours.
  4. Heat oven to 325°. Combine butter, both sugars, and flour in a bowl and beat on medium speed of hand mixer until smooth and evenly combined. Transfer to a parchment paper-lined 8″ square baking pan, and press into the bottom.
  5. Bake until lightly golden and set, about 30 minutes. Reduce oven temperature to 300°, pour lemon curd over crust, and continue baking until slightly loose in the center, about 10 minutes.
  6. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners’ sugar to serve. Makes 16 bars.

Nutrition facts; (1 serving: 1 square):

Calories: 234.9 | Fat: 15.6g | Sodium: 14.5mg | Carbohydrates: 21.9 g | Fibre: 0.3g | Sugar: 14.4g | Protein: 2.6g | Iron: 0.6mg | Vitamin A: 140.2 RAE | Vitamin C: 0.0mg | Calcium: 10.3mg

*Based on an average daily intake of 2000 calories. May vary according to ingredient modifications.

Recipe by