Perfect for potlucks, picnics or just a quiet afternoon tea, these lemon bars with buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!
Beautiful. Elegant. Impressive.
LOVE the lemon curd!. Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!
Ingredients:
Crust:
- 175g plain flour
- 95g granulated sugar
- 115g butter, cut into cubes, room temperature
Lemon Filling:
- 3 large eggs, room temperature
- 120g granulated sugar
- 80ml lemon juice
- 2 tsp lemon zest
- 30g butter, melted and cooled
- 10g plain flour
- icing sugar for coating the bars
Method:
Preheat the oven to 175ºC. Grease an 8 inch square oven-proof dish and line the bottom and sides with baking paper, about 2 inches of overhand on each side.
Crust: Mix the flour and sugar in a medium bowl. Add in the cubed butters and cut butter into flour mixture with a fork. Alternatively, you can rub the butter and flour mixture with your fingertips. The mixture will look like breadcrumbs.
Spread the mixture into the oven proof dish with your hand. You can use the back of a spoon to spread it evenly. You should lightly flour the spoon to avoid it sticking to the flour-butter mixture.
Bake for 25 minutes until it is golden brown. For a soft crust, bake for 22 minutes or until it lightly changes colour.
Lemon filling: Mix the lemon zest and sugar in a bowl with a fork or rub with your fingertips to increase the lemon flavour. Add in the eggs and whisk until well combined. Then add the cooled melted butter, lemon juice and mix. Add in the flour and mix until all incorporated.
Add the lemon filling to the hot crust. Bake for 12-15 minutes until the filling is set but still soft. Remove from oven and let it cool at room temperature for about 1½ hours. When it is cool enough, lift the paper from the sides.
Cut into 9 squares. Dust with icing sugar. These bars can last for a week if you keep in the fridge.
No comments:
Post a Comment