by Buttery shortbread and luscious lemon filling make these lemon bars incredibly delicious! With their bright pop of color and zesty lemon flavor.
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| Zesty Lemon Bars |
Ingredients
Base
- 225g or 2 Sticks or 16 Tbsp Butter
- 3/4 Cup or 90g Powdered Sugar
- 2 Cups or 250g Flour
Zesty Lemon Filling
- 2 Cups or 400g Granulated White Sugar
- 1/2 Cup or 60g Flour
- 6 Eggs
- 1 Tbsp of Lemon Zest
- 1 cup or 250ml Lemon Juice
EQUIPMENT FOR THIS RECIPE
- Mixing Bowl
- Hand Mixer
- Whisk
- Microplane
- Baking Pan
How to make Zesty Lemon Bars
Base
- In a large mixing bowl if you’re the usage of a hand mixer or the bowl of your stand mixer add the butter and powdered sugar. Mix on medium velocity for a couple of minutes until well mixed and the butter is mild and fluffy.
- Add the flour to the mixed butter and sugar and mix collectively simply till you may no longer see any dry flour. Scrape down the bowl with a rubber spatula to get all of the dry flour included.
- Tip the bottom into a lined nine via thirteen″ or 23 by 33cm baking pan and use the lower back of a spoon to press it into a flat even layer.
- Bake the bottom in a 160°C / 325°F oven for approximately 25-30 minutes.
Lemon Filling
- In a medium-sized bowl add your dry ingredients, the flour, and sugar. Crack inside the 6 eggs and use a whisk to combine the ingredients collectively well. It might also appear a bit lumpy before everything however it must start to smooth out after a minute.
- When the aggregate is smooth and the lumps were whisked outpour in the lemon juice. Add the zest of 1 lemon (it’s a good deal simpler to zest the lemon first before juicing it).
- Give the batter an awesome blend together to mix the elements properly. Set to the aspect until the base has finished baking.
- After 20-25 mins or while the edges of the bottom are simply beginning to get some color cast off it from the oven. While it’s still hot pour over the lemon filling, you can have a tiny quantity leftover depending on the peak of your pan.
- Place the pan back into the oven, being cautious to keep it level so the lemon filling doesn’t spill, and bake for any other 25-30 minutes.
- After 25 mins check on the lemon bar to see if the filling has been set absolutely. Give the pan a bit shaky and if it doesn’t jiggle it’s geared up to come out. If it jiggles inside the center supply it another 5 mins.
- Let the lemon bars simply cool inside the pan earlier than setting them inside the fridge for 1-2 hours to corporation up (this facilitates them slice up nicely).
Instructions
1. Start with the base first. Add your butter to a medium-sized mixing bowl. you’ll need 225g, 2 sticks, or 16 Tbsp. Add the butter to the bowl followed by 1 cup or 125g of powdered sugar or icing sugar. Use a stand mixer or a hand mixer to cream the butter and sugar together for a minute or two until light and fluffy and the sugar is fully dissolved.
2. Measure out 2 cups or 250g of all-purpose flour. Use your spatula to combine it with the butter and sugar mixture. Pour the base into a lined 9x13inch or 23 by 33cm baking pan. Use the back of a spoon to press it firmly into an even layer and bake it in a 160C or 325F oven for about 25 minutes. While the base is baking in the oven we can get started on the filling.
3. In a large mixing bowl measure out 2 cups or 400g of granulated white sugar. you can add lemon juice for sweetness. To the sugar measure out 1/2 cup or 60g of flour. After you’ve added the dry ingredients we can start cracking in the eggs. We’ll need 6 medium good quality eggs here, Once you’ve cracked in all the eggs using a whisk to start to combine everything together.
4. Now, zest one medium-sized lemon, this ends up being about 1 Tbsp of zest. After you’ve zested the lemon into the bowl you’ll need to juice about 4-6 to get 1 cup of juice. Use the whisk again to combine the lemon filling together. Set it to the side until the base has finished baking.
5. When the base is just starting to get some color on the edges removes it from the oven. While it’s still hot pour over your lemon filling, transfer the pan back to the oven for another 25-30 minutes or until the lemon filling is set and no longer jiggles. Let the bars cool fully in the pan and transfer them to the fridge to firm up even more. Use a sharp knife to cut it into squares and finally dust with sugar. These will keep for about 3 days in the fridge.
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