Best Ever Lemon Bars


Lemon bars are quite popular in the US, but I’d never heard of them until we moved here. They were requested for an event that I was providing the catering for. The first batch was somewhat of a disaster (… don’t ask), but the second worked well.

Since then, I made another smaller batch over the Christmas season. They are now becoming my favorite go to recipe. The shortbread like base is crisp and buttery, and the custard like topping is zesty, tangy and lemony. They are basically like a transformed version of lemon meringue pie, without the meringue.

The following recipe uses a tin with the size: 20 x 10 cm (8 x 4 cm), but can be easily doubled to make 20 x 20 cm (8 x 8 inch)


BEST EVER LEMON BARS

Makes 8 – 5 cm (2 inch) squares

Adapted from  Allrecipes: The Best Lemon Bars


Ingredients

For the buttery base

  • 60 g (4 tablespoons) unsalted European butter, melted
  • 25 g (2 tablespoons) raw cane (turbinado) sugar
  • 75 g (½ c) plain (all-purpose) flour
  • 1 tiny pinch salt

For the lemon custard topping

  • 1 large egg
  • 75 g (6 tablespoons) raw cane (turbinado) sugar
  • 1 tablespoon plain (all-purpose) flour
  • 1 lemon, zested and juiced


Method

1. Preheat oven to 180°C (350°F). Line one 20 x 10 cm (8 x 4 inch) tin with parchment paper.

2. To make the base, mix together the melted butter, sugar and plain flour. It should be a wet dough. Spread evenly onto the bottom of the tin and about 1.25 cm (½ inch) up the edges.

3. Bake in the middle of the oven for 20 minutes or until lightly brown.

4. Meanwhile, make the lemon custard, by beating together the egg, sugar, flour, zest and juice. Pass the mixture through a sieve.

5. Once the pastry case (shell) is ready, pour the lemon mixture into it and bake for another 15-20 minutes.

6. Allow to cool before cutting into squares. Dust with icing (confectioners) sugar before serving. Enjoy!

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3 thoughts on “Best Ever Lemon Bars

  1. this looks simple enough to make! its not too sweet though is it? I want tangy without the guilt (without the over sweetness) u have an approximation of how long it takes u to make a batch?

    • Hi myfavoritelabdork! These lemon bars are deliciously tangy, and not sweet at all. If you can’t handle the tang too much, just dust with a little powdered sugar before serving. A batch would take about 45 minutes total I think. I had a quicker way of doing this. I melted the butter in a microwave, tossed in the flour etc for the crust, mixed it and pressed it into the pan. Once in the preheated oven baking, I will make the lemon topping. :) Enjoy!

  2. Pingback: Meyer Lemon Cake « Honey and Spice

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