Lemon Bars
A sweet-tart lemon dessert with a sticky, luscious texture. Chill until set, dust with powdered sugar, and slice into bars.
Ingredients
Caster sugar (for the lemon layer)
210g
Eggs (for the lemon layer)
3
Lemon juice (for the lemon layer, freshly squeezed)
100ml
Lemon zest (for the lemon layer)
3 tsp
Plain flour (for the base)
290g
Icing sugar (for the base)
70g
Salt (for the base)
a pinch
Unsalted butter (for the base)
230g
Lemon zest (for the base)
2 tsp
Instructions
1
Make the base
Preheat the oven to 170°C (325°F) Gas 3. Place the flour, icing sugar, salt, butter and lemon zest in a stand mixer fitted with the paddle attachment and beat until the mixture resembles breadcrumbs. Bring the dough together with your hands and press into the base of a baking tin. Bake in the preheated oven for about 20 minutes until pale golden. (Leave the oven on.) Remove and leave to cool slightly.
2
Make the lemon layer
Whisk the caster sugar, eggs, lemon juice and lemon zest together in a bowl until well combined. Carefully pour the mixture over the baked base.
3
Bake the lemon layer
Return to the oven and bake for 20 minutes until the edges are golden brown and the lemon layer is set. Remove and leave to cool completely, then cover with cling film and chill overnight.
4
Decorate
Once chilled, dust generously with icing sugar, making sure the bars are thoroughly chilled and set before slicing.
