Just like every other female (it seems) in quarantine, I’ve been on the biggest baking kick recently. Between perfecting old favorites and trying out new recipes, there certainly has been no shortage of sweets in my house!
This week’s bake was lemon bars. These are so delicious and the perfect sweet treat with a cup of tea!
2 1/2 cups all-purpose (plain) flour
2/3 cups powdered (icing) sugar
Pinch of salt
175g unsalted butter melted
Zest of 3 large lemons
Juice of 3 large lemons
3 cups superfine (caster) sugar
8 eggs at room temperature
- Preheat oven to 350°F (175°C) and line a 9×13 dish with parchment paper
- Whisk together 2 1/2 cups of flour with the powdered sugar and salt. Then, pour in the melted butter and mix until combined. It will be crumbly!
- Pour mixture into your baking dish and press down into an even layer. Bake at 350°F (175°C) for about 20 minutes. (You know your oven– bake until it’s a very light golden brown on top!)
- Mix together the lemon zest and sugar in a food processor or blender.
- Pour in the lemon juice and eggs and mix until well combined.
- Pour the filling onto the crust and bake for about 25 minutes, turning the dish halfway through the bake. Let cool (and set) for about 30 minutes before putting in the fridge for at least 2 hours to chill completely!
- Cut into squares and dust powdered sugar on top for serving
- Make sure you line your baking dish! This isn’t one of those recipes where you can interchange between using parchment paper and simply lining with butter and flour. If you don’t have parchment paper, you can always use foil instead.
- Use only fresh lemon juice. None of the stuff out of a bottle, please!
- Be sure to use room temperature eggs– it will help the filling to combine more easily. No worries if you forget to take your eggs out of the fridge before you start; you can always pop them in the microwave for a few seconds.
- Your bars aren’t going to be completely set as you take them out of the oven. Don’t worry about it or think they’re underbaked– they will set as they cool!
- Let these chill completely before cutting and serving. Otherwise, they’ll go all gooey and fall apart.