LEMON BARS
It’s the weekend and what perfect way to use up some lemons is to make some thick lemon bars. I always seem to have a lot of lemons in the kitchen. Lemons always reminds me of summer and you can use them in a variety of ways from cutting them into slices and serving them in drinks to squeezing and zesting the lemons to make some tasty bakes.
The reason why these were made because I had an urge to make something I have not made in a very long time and that is these absolutely tasty lemon bars.
The shortcrust pastry crust base is buttery and tender and the thick lemon-y layer is sweet and perfectly gooey.
Every mouthful makes you think of summer, holidays and a good tan! What is there not to love?
If you love lemons, then this is one of my go to recipes.
Scroll down for the full recipe.
LEMON BARS WITH SHORTBREAD CRUST
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 minutes
Yield: 9-12
Ingredients
CRUST
155g plain flour
60g icing sugar
10g cornstarch
114g unsalted butter, softened
FILLING
3 large eggs
100g caster sugar
zest of 1 lemon
125ml fresh lemon juice (about 2 lemons)
62g plain flour
icing sugar for dusting
Method
Preheat oven to 180 C and line an 8×8″ square baking pan with baking paper.
Mix the flour, icing sugar and cornstarch together.
Cut in the softened butter using a fork until the mixture resembles coarse breadcrumbs.
Put the mixture into the prepared pan. Spread it out evenly then press firmly into an even layer. Bake for 10 minutes or just until the edges start to brown.
Meanwhile, whisk together the eggs, caster sugar, lemon zest, and lemon juice.
Slowly add in the flour, whisking quickly. Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
Let stand at room temperature to cool for an hour and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving. Cut into 9 squares or 12 bars.
The reason why these were made because I had an urge to make something I have not made in a very long time and that is these absolutely tasty lemon bars.
The shortcrust pastry crust base is buttery and tender and the thick lemon-y layer is sweet and perfectly gooey.
Every mouthful makes you think of summer, holidays and a good tan! What is there not to love?
If you love lemons, then this is one of my go to recipes.
Scroll down for the full recipe.
LEMON BARS WITH SHORTBREAD CRUST
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 minutes
Yield: 9-12
Ingredients
CRUST
155g plain flour
60g icing sugar
10g cornstarch
114g unsalted butter, softened
FILLING
3 large eggs
100g caster sugar
zest of 1 lemon
125ml fresh lemon juice (about 2 lemons)
62g plain flour
icing sugar for dusting
Method
Preheat oven to 180 C and line an 8×8″ square baking pan with baking paper.
Mix the flour, icing sugar and cornstarch together.
Cut in the softened butter using a fork until the mixture resembles coarse breadcrumbs.
Put the mixture into the prepared pan. Spread it out evenly then press firmly into an even layer. Bake for 10 minutes or just until the edges start to brown.
Meanwhile, whisk together the eggs, caster sugar, lemon zest, and lemon juice.
Slowly add in the flour, whisking quickly. Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
Let stand at room temperature to cool for an hour and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving. Cut into 9 squares or 12 bars.
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