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Tuesday, 29 July 2014

Simple Lemon Bars

I have always loved lemon flavoured cakes, biscuits and puddings.  Lemon Tart has to be my all time favourite, as I have said before, I can quite easily eat a whole tart to myself over a weekend.  Today's recipe is inspired from my 'Leon' cookbook.  Lemon bars are simple to make and consist of a shortcake like base topped with a lemon tart egg mixture.  Baked in the oven and dusted with icing sugar you end up with a tray of sharp but sweet tasting bars.  Perfect with a cup of coffee eaten outdoors.

I have slightly adapted the Leon recipe to make the tarts a little more sharper, simply reducing the amount of sugar does this.    You do need to make sure you have a tin with high sides or you might struggle to get all the mixture in.  I used my 'Delia Silverware' swiss roll tin as it was the correct measurements for the recipe and the height is good although could have been a little taller.

Best to chill and then dust with icing sugar just before serving.  You will find that the icing sugar is absorbed when these little goodies are left overnight so you may need to dust again before serving if you don't intend to eat them all in one go.

Simple Lemon Bars
makes about 16 depending on how you cut them

for the base
280g plain flour
80g icing sugar
225g salted butter, cold

for the lemon filling
4 large eggs
250g caster sugar
120ml fresh lemon juice
1 tsp lemon zest
35g plain flour
1 tsp baking powder

Preheat the oven to 170C (150C fan)

Make the shortcake base by placing all the ingredients in a food processor and bringing together in to crumbs.


Press in to a 30x20cm tin

Bake for 20 minutes until set and lightly browned.

To make the filling, beat the eggs with the sugar. Pour in the lemon juice and zest.  Whisk.


Sift over the flour and baking powder.  Whisk.


Pour over the shortcake base and bake for another 25 minutes until set. 

Leave to cool before dusting with icing sugar and cutting in to potions.