Lemon Bars

DrygastDrygast, 2024-04-25

Delightfully refreshing and effortlessly decadent, these citrus-infused treats are sure to brighten up any occasion.

 

  • Servings15 Portions
  • AllergensEggs, Milk, Wheat

 

  • Rest Time90 min
  • Cook Time60 min

Description

This variant of lemon bars gives a crispy bottom and bright yellow filling.

I have tried other recipes and although it has been good, I think the bottom has become a little moist, which I don't like. This recipe produces a fairly hard and crispy base. With a little browned butter, I think you get a better taste.

Ingredients

Crust
Filling

Nutrition Facts*

 TotalServing100 g
Energy4298.86 kcal286.59 kcal339 kcal
Carbohydrates510.79 g34.05 g40.28 g
Fat227.5 g15.17 g17.94 g
Protein57.7 g3.85 g4.55 g
Sugar322.48 g21.5 g25.43 g
Salt6.34 g0.42 g0.50 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Crust
  1. Preheat the oven to 175°C.
  2. Cover a smaller ovenproof baking dish with baking paper.
  3. Melt and brown the butter while stirring in a small saucepan. The butter should turn light brown and smell slightly nutty.
  4. Add sugar and salt. Stir until mixed.
  5. Mix in the flour until everything is well mixed.
  6. If the mixture is too dry, add the water.
  7. Pour the dough into the ovenproof baking dish and flatten into an evenly thick layer.
  8. Bake in the middle of the oven, 175°C for 20-25 minutes until the bottom starts to get a little colour.
Filling
  1. In a saucepan - add all ingredients except lemon juice and butter.
  2. Mix until everything is mixed.
  3. Pour in lemon juice, mix and heat on medium temperature while stirring constantly.
  4. When the mixture starts to thicken, check the temperature. It should end up at about 70-75°C.
  5. Remove the pan from the heat. Add the butter and stir until melted and mixed into a smooth batter.
  6. Filter off the zest and pour the filling on top of the base in an even layer.
  7. Bake again in the oven, 175°C 7-15 minutes or until the filling has set.
  8. Let everything cool for about 2 hours at room temperature and then store in the fridge.
  9. Lift the now cool cake out of the tin and cut into squares. Dust with icing sugar before serving.