Lemon Bars

Lemon bars have been on my to-bake list for a while now, and what better occasion to make them for than a sunny (ha!) summer barbecue.

I had quite a few recipes bookmarked, but went for this one as they’re described as ‘perfect’…

As you can see from the pictures, these turned out nothing like the originals, in looks at least.

I cooked the shortbread for a lot longer as it wasn’t browning, and I couldn’t really work out if the filling was cooked or not, which I think led to it boiling a bit around the edges, and looking a bit messy.

Taste wise though, these were amazing – if you’re the kind of person who can happily eat lemon curd straight from the jar, then these are for you.

Tangy lemon, sweet sugar, and a bit of crunch to hold it all together – not perfect but pretty damn tasty!

Lemon bars (recipe courtesy of Baking Bites):

Crust:

  • 1 and a half cups plain flour
  • 1/3 cup caster sugar
  • zest of 3 lemons
  • 1/2 cup butter
Blend all the ingredients together in a food processor until it comes together as breadcrumbs. Press down into 9×9″ foil lined baking tin (I find using the bottom of a measuring cup works well for this). Bake at 180 degrees for 20-25 minutes until golden.
Filling:
  • 4 eggs
  • 1 and a third cups caster sugar
  • juice of 6 lemons
Whisk all the ingredients together, then pour onto the base as soon as it comes out of the oven. Put back in the oven and bake for a until set. The original recipe states 20 minutes, but I probably left it for closer to 30. Having never made lemon bars before I still don’t really know what’s correct! Dust liberally with icing sugar before serving.
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