Lemon Bars
These lemon bars feature a crisp bottom layer and lemon filling, making them perfect for a summer afternoon.
Ingredients
all-purpose flour
150 g
cold butter, diced
90 g
powdered sugar, sifted
50 g
eggs
2
caster sugar
175 g
lemon zest, finely grated
1 large lemon
lemon juice
1 large lemon
all-purpose flour
1 tbsp
baking soda
1/2 tsp
powdered sugar, for dusting
to taste
Instructions
1
Preheat the oven
Preheat the oven to 180°C (350°F). Line the bottom of a 20 cm (8 in) square shallow pan with parchment paper and lightly grease the sides.
2
Make the shortbread crust
In a food processor, combine the flour, butter, and powdered sugar until a firm dough forms. Press into the bottom of the pan and smooth with the back of a spoon. Bake for 12 to 15 minutes, until starting to turn golden. Let cool in the pan.
3
Make the lemon filling
In a bowl, beat the eggs until stiff peaks form. Gradually add the caster sugar in small additions, beating well after each one. Stir in the lemon zest and juice, flour, and baking soda.
4
Bake the filling
Pour the filling over the cooled crust. Bake for 20 to 25 minutes, until the filling is golden and set.
5
Cut into bars
Let cool slightly, then cut into 12 bars and lightly dust with powdered sugar. Cool completely.
