Mini Bars Recipe
Make Mini Bars Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust / Base
Filling (lemon curd style)
Topping / Finish
Method
Crust / Base
- 1
Prepare pan and oven
Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to lift the bars out later. Lightly grease the parchment with a little butter or nonstick spray.
- 2
Make shortbread dough
In a medium bowl combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/8 tsp fine salt. Add 8 tablespoons chilled, cubed unsalted butter. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 3
Form and blind-bake crust
Press the mixture firmly and evenly into the prepared 9x9 pan, creating a compact, flat layer. Use the bottom of a measuring cup to smooth the surface. Bake in the preheated oven for 15–18 minutes, or until the edges are just beginning to turn golden but the center is set. Remove from oven and let cool slightly while preparing the filling. Keep oven on.
Filling (lemon curd style)
- 4
Combine filling ingredients
In a medium mixing bowl, whisk together 2 large eggs and 3/4 cup granulated sugar until smooth and slightly pale. Whisk in 3/4 cup fresh lemon juice and 1 tablespoon finely grated lemon zest until fully combined. Sprinkle in 1 teaspoon cornstarch and whisk to eliminate lumps. Finally, whisk in 3 tablespoons melted (but not hot) unsalted butter.
- 5
Strain and pour
For an extra smooth filling, strain the mixture through a fine-mesh sieve into a measuring cup or bowl. Pour the filling evenly over the hot baked crust, spreading gently to the edges.
- 6
Bake until set
Return the pan to the oven and bake for 15–20 minutes more, until the filling is set but still slightly jiggly in the center (it will continue to set as it cools). The top should appear matte and not wet.
- 7
Cool completely
Remove the pan from the oven and transfer to a wire rack. Let cool to room temperature, then refrigerate for at least 1.5 hours (or up to 4 hours) to fully firm the filling for clean slicing.
Topping / Finish
- 8
Unmold and dust
Use the parchment overhang to lift the chilled bars from the pan onto a cutting board. Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 24 mini bars (6 across by 4 down yields 24; adjust to preferred size). Sift 1/2 cup powdered sugar over the top evenly.
- 9
Garnish and serve
If using, top each mini bar with a fresh raspberry or a small piece of lemon zest. Serve chilled or at cool room temperature. Store leftover bars tightly covered in the refrigerator for up to 4 days.