Lemon bars


DSC_0472These 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

DSC_0402very easy. Just three ingredients. Butter, sugar and flour.

DSC_0403In a clean bowl with a hand mixer, cream the butter and sugar, until it’s umm creamed. It should resemble something like this or better.

DSC_0405Add in the flour and beat again

DSC_0406until it just starts clumping together. Once it starts coming together we stop.

DSC_0407Tip this shortbread mixture into a baking vessel of choice. Mine happened to be a square silicon mould (7 x 7 inches).

DSC_0409spread it around as well as you can and bake at 180℃ for 15-18 minutes or until the sides just start turning a shade brown.

DSC_0417like so. Leave this to cool and prepare the filling.

DSC_0414The filling is fairly straightforward. Just eggs, lemon juice, sugar, lemon zest and flour.

DSC_0420we start with eggs

DSC_0421followed by sugar

DSC_0423then light mixing.

DSC_0424and some lemon zest

DSC_0427add in the lemon juice

DSC_0428finally in with the flour and a good beat up.

DSC_0431Mix it until it looks something like this, which means stir without caution for a couple of minutes and you’re there.

DSC_0433tip this batter in the now cooled shortbread base

DSC_0435making sure it’s evenly spread and bake at 175℃ for 18-20 minutes

DSC_0439My 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.

DSC_0441pass some powdered sugar through a sieve.

DSC_0444blanketing completely

DSC_0446cut into squares and thank Ma nature for creating lemons.

DSC_0448I cut mine into fairly small bars, simply because these are so rich and so sweet and citrusy that it’s all too easy to eat them.

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!!

 

Recipe

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

Eggs 2

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.

DSC_0454You do not want to miss this.

Enjoy!!

 

 

One thought on “Lemon bars

  1. Hi Salama! I know these taste sooo good since I’ve tried something similar in a coffeeshop once and I loved it!..I have nomintaed you for a Liebster award, have a look on my blog for the details,have a lovely day:)

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