These winters when the sun is scarce and sky seems frozen, these lemon bars will inject that bit of sunshine and tang to your day. I had earlier been of the view that chocolate heals all ills, chocolate is the universal answer and that chocolate gives meaning to your life… however once I made these bars I realized It’s actually these sweet lemon bars that can actually bring about world peace. No seriously, its true!! These lemon bars aren’t just good they are dazzling with sexy oomph!
They are super chic, exquisite and the taste is like a mouthful of magnificent citrus love. It makes no sense because these bars make no sense. They are so ridiculously good, very zippy, tart, sweet and rich all at the same time. You have to MAKE THESE to believe it, and you’d say, that crazy internet girl was right about this one.
The best part about these is that they are easy to make. Not fussy like a lemon meringue pie. Easy to put together and easier still to eat. But careful, these yellow babies are rich!!
These bars are made of a shortbread base and a mouth-watering lemon filling. Here is how its done.
For the shortbread base
My oven got a little too hot, hence the tan, but if you think the top of the bars is getting browned too quickly then just tent it with silver foil. This tan is not going to affect the final outcome because it’s just pleasantly golden not overly burnished, so don’t worry. You will know the top is done when it’s just set and there’s a slight jiggle to it.
You have to let it cool complete before you do anything to it. Mine took about 45 minutes.
You wouldn’t believe the smugness you’d feel after making these, because they come out perfect every single time, even if you’re making these for the first time. They work great as desserts and taste unexpectedly delicious. Make these Now!!
For the shortbread
butter 110 g ( a little less than 1/2 cup)
powdered sugar 30 g (about 2 tablespoons)
flour 125 g (about a cup)
- In a clean bowl cream together the butter and sugar using a hand mixer.
add in the flour and beat until it just starts to come together.
Tip into a baking dish and evenly spread to form a base.
Bake at 180℃ for 18-20 minutes or just until the sides lightly brown
allow to cool.
For the lemon filling
sugar 170 g (a little less than a cup)
lemon juice 70 mls (2.5 tablespoons)
lemon zest 1 tablespoon
flour 30 g (about 2 tablespoons)
- In a clean bowl beat the sugar and eggs until smooth.
add in the remaining ingredients and mix well.
Pour over the now cooled shortbread base making sure it’s evenly spread out.
Bake at 175℃ for 18-20 until just set with a bit of jiggle. If the top starts getting too brown, tint with a foil.
Allow to cool completely and sift some powdered sugar on top before cutting into bars.