Lemon bars have been on my ‘must bake’ list for ages now. I’ve never tried one of these gloriously delicious and zingy bars before but I really wanted to taste one to see what they were really like- so I finally decided to whip up a batch of my own. And as you could probably guess, I wasn’t disappointed. With the weather being absolutely amazing and the sun shining, zesty, tart lemon bars seemed the perfect bake to try out. I’m a real lemon lover. I almost certainly always pick a lemon dessert whenever I eat out at a restaurant. These are my new favourite lemon recipe. And I know I will definitely be making these over and over again this Summer. Enjoy and have a great weekend guys!
There’s not enough words to describe these lemon bars. They’re like bites of pure sunshine and each bar is super zingy, tart and really moorish! Perfect to pack up for a Summer picnic or for an afternoon tea party. Also, what’s great is they hardly take a moment to make, so in no time you’ll have an amazing bake without any effort or fuss. Perfect.
Slice up once really cool, then liberally dust with icing sugar. And I’ve got to warn you, these bars are VERY additive. I dare you to try stop at just one…
225g of plain flour
85g of caster sugar
100g of unsalted butter, cubed and chilled
40g of vegetable shortening
Splash of pure vanilla extract
1-2 tbsp of milk, more if needed
Zest from 3 lemons + juice from 4
100g of caster sugar
3 free-range eggs
25g of plain flour, sifted
Sifted icing sugar, for serving
1. Preheat your oven to 180 degrees C Fan and line a 23cm square baking tin with non-stick baking paper. Set aside.
2. For the shortbread layer: Put the flour and sugar into a large bowl. Using your fingertips, rub the butter and shortening into the flour mix until you have a fine breadcrumb texture. Stir in the vanilla and milk. Then tip into the lined tin, spread and press out and down evenly until firm. Bake for 15-20 minutes or until lightly golden.
3. For the lemon filling: Whisk together the eggs, lemon juice and zest. Then add the sugar and flour and whisk in to combine fully. Pour the mixture on top of the baked shortbread base. Then turn the oven down to 160 degrees C Fan. Gently place the shortbread back in the oven and bake for a further 10-15 minutes until the mix is set but with a slight wobble in the centre.
4. Once cooked, allow to cool in the tin, then slice up into squares and dust with icing sugar- you can cut big or small squares.
Also, as you may have seen my blog post the other day my recipe got featured on the Laura Ashley Blog- I’d really appreciate if you helped me reach 1000 likes on Facebook by liking here!
Enjoy guys and have a great weekend!