My Favourite Cakes and Bakes
I had a bite of these lemon bars and exclaimed “omg, they are too sugary”. Later my daughter tried one, and said “Mum they are so sugary!’ but guess what? somehow, that sugar is so nice, tangy and addictive. We nibbled and nibbled all day long and soon the tray was empty. I haven’t made them again because I know I’ll not stop eating until they’re gone. Give them a try if you can.
Pat crumbly mixture into the bottom of the pan evenly. Bake for 10-15 minutes, remove from oven and prepare filling while crust is cooling.
Allow to cool, then sift icing (confectioners) sugar over on top and cut into bars. Store, covered with cling film, in fridge for up to 5 days.
I forgot to dust them with confectioners sugar, but all the same they tasted awesome
Preparation time: 30 minutes; Baking time: 30-35 minutes; Makes: 15-18 slices
Ingredients for the Crust
- 250g (2 cups, 8.8oz) all-purpose flour
- 125g sugar (½ cup, 4.4oz )
- ¼ teaspoon salt
- 225g (2 sticks, 8oz, 15tbsp ) butter, softened
Ingredients for the Topping
- 375g (1½ cups, 13oz ) sugar
- 40g (4 tablespoons) all-purpose flour
- 4 eggs, beaten
- 60ml (¼ cup) lemon juice
- Zest or rind of 1 lemon
- Icing (confectioners) sugar to top
- Preheat the oven to 170 (350F) ten minutes before baking. Grease and line a 9 x 13 inch tin (pan) with overhanging parchment.
- Sift or whisk flour, sugar and salt in a bowl. Rub in butter until the mixture resembles fine breadcrumbs (or blend in a processor). Pat the crumbly mixture into the bottom of the pan evenly. Bake for 10-15 minutes, remove from oven and prepare filling while crust is cooling.
- For the filling: whisk together the sugar, flour, eggs, lemon juice and zest (rind) until combined (note it will be lumpy, but will smooth out during baking)
- Pour filling over crust
- Bake for about 20 minutes or until the sides begin to loosen from the pan.
- Allow to cool, then sift icing (confectioners) sugar over on top and cut into bars. Store in fridge for up to 5 days.
- Cup measures based on American cup of 240ml (125g flour). Australian cup = 250ml (150g flour).
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the lemon bars at 350ºF (175ºC) 20 minutes (the sides were a little brown).
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.