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):
- 1 and a half cups plain flour
- 1/3 cup caster sugar
- zest of 3 lemons
- 1/2 cup butter
- 4 eggs
- 1 and a third cups caster sugar
- juice of 6 lemons