I had some leftover lemons in the fridge, so decided to give this ‘Lemon Bars’ recipe from the Hummingbird Bakery a go. It looked relatively simple to follow, plus it was a sweltering 31 degrees, so this recipe was perfect for a tangy kick for our taste-buds.
I invited the girls over for tea and they popped by while I was making this so they got to sample a bite of this and I packed some of the bars for them as an after-dinner dessert which I hoped they enjoyed.
Lemon Bars (adapted from the Hummingbird Bakery)
Makes about 16 small bars
- 200g caster sugar
- 3 eggs
- 100ml of freshly squeezed lemon juice
- 3 teaspoons of grated lemon zest
Ingredients for base:
- 140g plain flour
- 35g icing sugar
- a pinch of salt
- 120g unsalted butter
- 2 teaspoons of grated lemon zest
- Preheat the oven to 170 degrees C.
- Grease baking tray or line it with parchment paper.
- For the base: Put the flour, sugar, salt, butter and lemon zest and using a handheld electric whisk (or a freestanding electric mixer), beat until the mixture resembles breadcrumbs. Press the dough evenly into the base of the prepared baking tray. Bake in the preheated oven for about 20 minutes, or until light golden brown. Leaving the oven on, leave the crust to cool slightly.
- Put the sugar, eggs, lemon juice and zest in a bowl and whisk until well-mixed. Pour carefully over the baked base and return to the oven. Bake for 20 minutes or until the edges are golden brown and the topping has set in.
- Leave to cool completely and dust with icing sugar before serving. Alternatively, you could cover the lemon bars and refrigerate it overnight before cutting them up into individual bars.
We had this for dessert after dinner and as I bit into the bars, my senses were immediately awakened thanks to the tangy-ness of the lemons! The Man surprisingly enjoyed this sour treat with his cuppa espresso.
Another winner in my recipe book.
[Ooh and update: This post is featured on Kitchen Artistry.]