Shikanji Lemon Bars
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!
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
Storage:
These bars can be stored in the fridge in an airtight container for up to 5 days.
Tips & Tricks:
- 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.