Food: Homemade lemon bars

 
Lemon bars
Lemon bars

Before I made these I had never had a lemon bar before. But I'd seen them and I thought I'd love them. Crisp shortbread base - good, gooey, sticky, zesty lemon topping - good. What's not to love? Unless you don't like lemons of course - in which case you might like to try making these to perk  up your weekend eating instead.

Lemon bars 10
Lemon bars 10

The lemon bars were pretty easy to make just a bit of rubbing in and whisking to contend with. To be extra helpful I'm going to write the recipe out again at the bottom of the post (and all posts going forward) so if you're making these you don't have to keep scrolling past the pics to find where you are. I hope that will make things easier for you all. In the long run I would love to find a way to do recipes that you can just print straight out - but I currently have no idea how to do that. If you know, do let me know won't you?

Lemon bars 1
Lemon bars 1

Right to make lemon bars you will need:

For the shortbread base 175g butter at room temperature 75g caster sugar 225g plain flour

For the lemon topping 2 large eggs 200g caster sugar 100ml lemon juice (2 large/3 small lemons) 3 tbsp whole milk 2 tbsp plain flour

Icing sugar to dust - optional

Makes - about 12

Method:

Preheat your oven to 175c

Lemon bars 2
Lemon bars 2

To make the shortbread rub together the butter and flour until it resembles coarse breadcrumbs. Stir through the sugar. Then pack it tightly into the bottom of a 20 x 20cm square cake tin that has been lined with baking paper.

Lemon bars 3
Lemon bars 3
Lemon bars 4
Lemon bars 4

Pack it as tight as you can - mine was a little loose and some of the lemon seeped through - which was actually fine and just made them a bit gooeyer (word?). But obviously it's better if they don't leak. Bake for 15 minutes. Keep an eye on it though because it shouldn't go brown.

Lemon bars 5
Lemon bars 5

For the sticky lemon topping whisk together the eggs and sugar and add the lemon juice and milk and mix well. Sprinkle over the plain flour and whisk until smooth. Add the grated zest of one lemon. Pour over the shortbread and return to the oven for 15-20 mins or until just set. It should still have a slight wobble.

Lemon bars 6
Lemon bars 6
Lemon bars 7
Lemon bars 7

Allow to cool in the tin for an hour (if you can bear it). If you're really patient chill in the fridge for an hour or two to make cutting easier. If not slice up into 12 or so squares, sprinkle with icing sugar and eat.

Lemon bars 9
Lemon bars 9

Homemade Lemon Bars

Ingredients: For the shortbread base 175g butter at room temperature 75g caster sugar 225g plain flour

For the lemon topping 2 large eggs 200g caster sugar 100ml lemon juice (2 large/3 small lemons) 3 tbsp whole milk 2 tbsp plain flour

Icing sugar to dust - optional

Makes - about 12

Method:

Preheat your oven to 175c

To make the shortbread rub together the butter and flour until it resembles coarse breadcrumbs. Stir through the sugar. Then pack it tightly into the bottom of a 20 x 20cm square cake tin that has been lined with baking paper. Pack it as tight as you can. Bake for 15 minutes. Keep an eye on it though because it shouldn't go brown.

For the sticky lemon topping whisk together the eggs and sugar and add the lemon juice and milk and mix well. Sprinkle over the plain flour and whisk until smooth. Add the grated zest of one lemon. Pour over the shortbread and return to the oven for 15-20 mins or until just set. It should still have a slight wobble.

Allow to cool in the tin for an hour.  If you're really patient chill in the fridge for an hour or two to make cutting easier. Slice into 12 squares, sprinkle with icing sugar and eat.