Friday, 5 December 2014

Lemon Bars

Keeping with my lemon themed baking (see my lemon yoghurt cake here!!), I decided to give these delicious lemon bars a go!!  They're based on the recipe from the Tartine Cookbook, but I saw the recipe on the Late Afternoon Blog and they looked so good I had to give them a go!!

Sometimes I have those days where I get it all wrong!!  I attempted these two nights ago after just getting my little baby to sleep.  After making a beautiful base and having the filling ready to go, I some how managed to burn the hell out of the base, set off the smoke alarm and wake my poor bubba!!   I didn't have enough butter left to try and re-bake the base so had to throw away my filling after hand squeezing so many lemons!! :( Baking fail!! 

My oven seems to be set to overdrive so today I tried again but made a few temperature tweaks.

It was worth the second try!!  They look impressive, but were actually quite easy to make.  They're very sweet, so I'll be having mine with coffee!!  They also keep in the fridge for 4 days.

1/2 cup icing sugar
1 1/2 cups all purpose flour
3/4 cups unsalted butter at room temp

1/2 cup all purpose flour
2 1/4 cups caster sugar
1 cup freshly squeezed lemon juice (approx 5 large lemons)
6 large whole eggs
1 large egg yolk

Directions :
Pre-heat the oven to 175 Degrees Celsius and butter 9 by 13 inch pan.
To make the crust, sift the sugar into the bowl of an electric mixer. Add the flour and butter. Beat on low speed until you get a nice soft dough. Evenly spread the dough on the bottom of your buttered pan (I just patted it down with my fingers). 
Bake for 15 - 20 minutes, or until the crust is golden brown. Make sure the crust is cooked evenly.

While the crust bakes, prepare the filling. Sift the flour into a mixing bowl. Add the sugar and mix together. Add the lemon juice and a little bit of lemon zest. Stir until the sugar has dissolved. Next add all of the eggs and whisk well. 

When the crust is ready, pull out the oven rack keeping the pan on the rack and pour the filing directly into the hot pan. Drop the temp down to 150 Degrees Celcius  and bake for 25 minutes or until the filling is no longer wobbly. 
Let cool almost all the way through. Cut into rectangles, top with powdered sugar and serve. 

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