I was unaware of the tarty deliciousness of lemon bars until about a week ago. I had seen umpteen recipes on international blogs but it wasn’t until my mother-in-law presented me with a bucket filled to the brim with lemons from her tree that I decided to make them.
This recipe, which I found on allrecipes.com & tweaked, was such a success that I made it twice in a week. For a baking junkie like me, who lives for trying new recipes, that is really saying something.
I thought they might be tart for misses 6 & 8 but how wrong I was – they adored the taste and texture.
An all-rounder winner.
225 grams softened butter, diced
½ cup caster sugar
2 cups plain flour
3 large size free-range eggs
1 cup caster sugar (extra)
¼ cup plain flour (extra)
Freshly squeezed juice from two large lemons
LET’S GET TO IT:
Preheat oven to 180C and grease and line a 9×13 inch slice pan. Ensure there’s enough baking paper over the edges to use to remove after baking.
In bowl of electric mixer beat together the first three ingredients then press into pan. Use the base of a glass to ensure base is even.
Bake for 15-20 minutes / until pale gold.
Allow to cool for about 10 minutes.
In another bowl whisk together the remaining ingredients and pour over the still-warm crust.
Bake for another 10-15 minutes – the slice may look raw but will firm up on cooling.
When cool slice into squares to serve.