Lemon Bars

I love gardening. I’ve become obsessed with collecting seeds from the fruit we eat and sticking them into some soil and wait. At the first sign of germination, the feeling of joy is like no other. It has been a year now since I started my gardening exploration and I’m fast running out of space for my new growths. When we got our lemon tree, last Spring, I was thrilled. As I use lemons on a daily basis, I was looking forward to what this little tree could provide. For it’s first year, it produced about 5 lemons which I was happy with since it is quite a small tree. And with the lemons, I managed to produce these lemon bars. So if you’re a lemonholic like me, I hope you give this a try. These lemon bars are so refreshingly zesty, every bite leaving you wanting for more.

Lemon from our tree.

What you need:

For shortbread Crust
115g unsalted butter, room temperature
25g (1/4cup) confectioner’s sugar (powdered or icing)
130g (1cup) all purpose flour
1/8tsp salt

Lemon Filling
200g (1cup) granulated sugar
2 large eggs
80ml (1/3cup) fresh lemon juice, approximately 2 large lemons
1tbs grated lemon zest
2tbs all purpose flour

Icing sugar for dusting

Here’s how:

Pre-heat oven to 180°C and place oven rack in the centre of the oven.
Butter an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust
In the bowl of your electric mixer, or hand mixer, cream the butter and sugar until light and fluffy.
Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned.
Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling
In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth.
Add the lemon juice and zest and stir to combine.
Fold in the flour until well combined.

Pour the filling over the over the shortbread crust and bake for 20 minutes or until the filling has set.
Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with icing sugar.
Best eaten on the day they are made but can be stored in the fridge for up to 3-4 days.

© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.

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About myhiddenkitchen

Discover the hidden kitchen within you.
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