Inspired by the classic, refreshing South Asian lemonade, these Shikanji bars are sweet, sour, and tangy, and full of flavor with a little spice. Think lemon bars, but with a spice kick!
When it’s 50 degrees outside, there are very few things that are quite as refreshing as an ice-cold glass of lemonade. And while everyone loves a classic lemonade, there’s nothing like shikanji, which is a desi way of making lemonade.
PS: If you love lemons, you’ll love these recipes!
What is Shikanji?
Shikanji is a popular South Asian lemonade that’s found in countries like India and Pakistan. It’s like classic lemonade, but mixed with a few spices like black salt and cumin, and often mixed with crushed mint. The spices balance out the sweetness of the sugar and the tanginess of the lemons perfectly and make it SO much more flavorful and refreshing than a regular lemonade. Trust me, don’t knock it till you try it.
These bars are just like lemon bars with a crisp shortbread base and a soft, tart lemon custard, but we’ve made them more like shikanji by adding those spices to bring out the classic South-Asian flavor.
They’re super simple to make and require a handful of simple ingredients.
Let’s get into the details.
Shortbread Base
The shortbread adds a crisp, buttery base that pairs perfectly with the soft lemon custard. The dough is super simple to make and needs only three ingredients – butter, sugar, and flour.
Here are the steps for making the shortbread base.
- In a bowl, add the melted butter and sugar and whisk for 2 minutes until combined.
- Add the flour and mix with a wooden spoon or spatula until a thick dough forms.
- Place the dough in the pan and press it down with your hands or using a flat-bottom cup until it forms an even base.
- Bake at 170 degrees Celsius for 20 minutes, or until the edges are lightly golden.
Lemon Custard
The lemon custard is sweet, tart, and provides the perfect lemon-y flavor to the dessert. The recipe needs only six ingredients and a hand whisk, and comes together in 15 minutes. You can add the spices as per your preference – taste as you go! You can leave them out entirely to make regular lemon bars.
Make the custard while the shortbread bakes.
Here are the steps for making the lemon custard.
- In a bowl, add the sugar and lemon zest. Rub the zest into the sugar with your fingers – this helps release the oils from the zest and gives the custard a stronger lemon flavor.
- Add the spices and rub with the sugar once more to properly mix them in, then add the flour and gently mix with a spoon until combined.
- Add the eggs and lemon juice and whisk until fully combined. Taste the custard to check the spice level and add more if needed.
- Pour the custard over the warm shortbread base and bake for 25-30 minutes, or until the sides are set but the center is still jiggly. Don’t overcook or the custard will curdle.
- Chill the bars at room temperature for an hour, and in the fridge for at least 3-4 hours, until set.
- Dust with icing sugar before serving and serve cold.
If you love lemon desserts, you won’t be able to stop eating this one. It highlights that tart lemon flavor and balances it perfectly with the sweetness and spiciness. You’ll be thinking about this one for days!
Frequently Asked Questions (F.A.Q)
1. Can I make Shikanji lemon bars ahead of time?
Yes! These bars are perfect for making in advance. Since they need several hours in the fridge to set, you can easily prepare them a day before serving. Just dust with icing sugar right before serving for the freshest look.
2. What pan size should I use for lemon bars?
An 8×8 inch (20×20 cm) square pan works best for this recipe. You’ll get the perfect balance of shortbread crust and custard filling. If you use a larger pan, the bars will be thinner and may need less baking time.
3. How do I know when the lemon custard is baked?
The custard should look set around the edges but still have a slight jiggle in the center. It will continue to firm up as it cools. Overbaking can cause the filling to curdle.
4. Can I adjust the spices in Shikanji lemon bars?
Absolutely! Shikanji is all about balancing tangy lemon with warming spices like cumin, black salt, or ginger. Taste the custard before baking and adjust the spice levels to your preference.
5. How long do lemon bars last?
Stored in an airtight container in the fridge, these lemon bars stay fresh for 4–5 days. You can also freeze them (without icing sugar) for up to 2 months.
6. Why did my icing sugar disappear on top?
This is common with lemon bars since the custard has moisture. To avoid this, dust the icing sugar just before serving. For longer-lasting coverage, you can use a blend of icing sugar and cornstarch.
7. Can I double the recipe?
Yes! If you want a bigger batch, double the ingredients and bake in a 9×13 inch pan. Keep an eye on the baking time—it may need an extra 5 minutes for the custard to set.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Shikanji Lemon Bars
Equipment
- 8" square pan
- Silicone spatula
- Hand whisk
- Sifter
Ingredients
Shortbread Base
- 112 grams unsalted butter
- 50 grams granulated white sugar
- 1/4 th tsp salt
- 130 grams all-purpose flour
Lemon Custard
- 450 grams granulated white sugar
- 3 tbsp lemon zest
- 3 tsp black salt more or less based on your preference
- 1 tsp cumin powder more or less based on your preference
- 1 tsp black pepper powder more or less based on your preference
- 180 ml lemon juice
- 6 eggs
- 45 grams all-purpose flour
- 2 tsp icing sugar for topping
Instructions
Shortbread Layer
- Preheat the oven at 170°C and prepare the baking pan by lining it with baking paper. Leave an overhang on two sides to easily remove the bars from the pan after baking.
- In a mixing bowl, combine the melted butter and sugar. Whisk together for a couple of minutes until smooth and well blended.
- Stir in the flour using a spatula or wooden spoon until the dough comes together and feels thick.
- Transfer the dough to your prepared baking pan and press it down evenly with your hands or the base of a flat cup to create a smooth layer.
- Bake for 20 minutes, or until the edges start turning light golden.
Lemon Custard
- Place the sugar and lemon zest in a bowl. Use your fingertips to rub the zest into the sugar, this step helps release the lemon oils and boosts the citrus flavor.
- Sprinkle in the spices and repeat the rubbing process so they mix evenly. Add the flour and mix gently with a spoon until just incorporated.
- Add the lemon juice and eggs and whisk until everything is fully combined. Taste the mixture and adjust the spices if you’d like a stronger flavor.
- Pour the custard mixture over the warm shortbread crust. Bake for 25–30 minutes, until the edges are set but the center still has a slight wobble. Avoid overbaking, as the custard may curdle.
- Allow the bars to cool at room temperature for about an hour, then transfer to the fridge for at least 3–4 hours to firm up completely.
- Finish with a dusting of icing sugar before slicing and serving chilled.
Notes
- Don’t skip rubbing the zest with sugar: This simple step intensifies the lemon flavor and gives your lemon custard a brighter, fresher taste. It’s the secret to that classic citrus punch in lemon bars.
- Even shortbread crust: When pressing the dough into the pan, use the bottom of a flat glass or measuring cup to get a perfectly smooth and level shortbread base. An even crust means the custard will bake consistently on top.
- Spice balance is key: Shikanji traditionally has a mix of spices like black salt, cumin, and sometimes black pepper. Start with the amount listed, taste the custard, and adjust to your preference before baking. Remember, spices will mellow slightly after baking.
- Don’t overbake the custard: The lemon filling should still have a slight jiggle in the center when you take it out of the oven. If it’s baked until completely firm, the custard can become grainy.
- Chilling is non-negotiable: Lemon bars need time to set. Let them cool at room temperature first, then refrigerate for at least 3-4 hours (or overnight). This ensures clean slices and the perfect creamy texture.
- How to slice neatly: Use a sharp knife dipped in hot water and wiped dry between cuts. This prevents the custard from sticking and helps you get bakery-style squares.
- Don’t add the icing sugar too early: Dust generously with icing sugar just before serving. If you add it too early, the sugar will melt into the custard.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
