Lemon Bars

It’s citrus season in Australia so it is the perfect time to make these delicious lemon bars. Recipe is adapted from “What’s Gaby Cooking – Everyday California Food” where she calls for Meyer lemons. We didn’t have Meyer lemons so used regular but I’m sure Meyer would be extra delicious if have them on hand.

Ingredients

For the crust:

• 170gm butter, room temperature
• 1/3 cup sugar
• 1/3 cup icing sugar
• 2 tsp lemon zest
• 220gm plain flour
• a pinch of salt

For the filling:

• 4 large eggs
• 2 cups sugar
• 1 tbsp lemon zest
• 2/3 cup lemon juice
• 2/3 cup plain flour
• a pinch of salt
• icing sugar

Directions

Preheat the oven to 175°C. Spay a square cake tin (22cm x 22cm) with cooking spray, line with baking paper leaving an overhang. Spray with cooking spray.

In a mixer combine the butter (170gm), sugars (1/3 cup), icing sugar (1/3 cup) and cream on medium speed until light and fluffy, 2 to 4 minutes. Add the lemon zest (2 tsp) and mix until combined. Add the flour (220gm) and salt and mix until just combined.

Dump the flour mixture into the prepared tin and flatten into an even layer as best you can.

Bake the crust for 15 – 17 minutes until light golden. Remove from the oven, place on a wire rack, and let cool completely, leaving the oven on.

In a large bowl, whisk together the eggs (4), sugar (2 cups), lemon zest (1 tbsp) and lemon juice (2/3 cup) until smooth. Fold in the flour and salt and mix to combine. Carefully pour the lemon filling over the crust.

Bake the lemon bars for 30 to 35 minutes, until the filling is set and lightly brown. Remove from the oven and place on a wire rack to cool completely.

Using the baking paper remove the lemon bars from the tin. Cut into squares, dust with icing sugar and serve.

As always if you decide to give this recipe a try let me know how you get on in the comments. Enjoy. Sheryl x