There is a first time for everything, isn’t there?
Shamefully, today was the first day I have ever tackled making something with pumpkin… But what did I do? I made some savory pumpkin muffins, they looked pretty and edible, Oh… But they weren’t. Still pretty but the insides were gelatinous and gooey. Not the best first experience…
While still in the kitchen, two little lemons sat alone in the fruit bowl, looking quite lonely so I decided it was lemon time!
So smooth, creamy, velvety and luscious, every lemon lovers dream come true. These bars are so fresh and zingy to the contrasting crisp, biscuity base, you could eat 2 or 3 of these without feeling weighed down.
So, these lemon bars are very simple to make but the key is to pick bright, lemony smelling lemons so the bars have an intense flavor. You just know they’re going to be good.
So… This is my 24th post and I have only 1 (kinda) savory one… I should really start to write some more savory recipes.
You can’t live on sugar but boy, I wish you could.
Anyway, These bars, even though sweet, have quite a lot of lemon juice in them, 80mls. Enough to have a little bit of sharpness and a lot of flavors.
As well as these bars being buttery and sweet, there healthy! The secret trick, reducing the sugar quite a bit just a bit can save a lot! Referring back to our old friend, Ina Garten, with 675g of sugar in the filling alone for only 20 bars, wow… Yum but scary, a bit…
Ok, so first you prepare your base. Butter (not that much) and sugar ( a small amount) is beaten together just enough to combine well. Don’t over beat as we don’t really want air in the base as the base is like a crumbly shortbread. Add the flour and get your hands in there. Mix in the flour with your hands until fine like breadcrumbs.
Tip into a tin, squish down and bake. Don’t be worried about the base consistency, it is REALLY crumbly. Just press really well into the tin and you’ll be fine.
Once the base is baked, make the filling. The filling is like a lemon curd but baked. Beat the eggs until nice and foamy, add the rest of the ingredients. I said they were simple, didn’t I? Just bake!
Chill in the fridge, slice, dust with icing sugar and serve!
If you make my Lemon Bars Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the base 50g Caster sugar For the topping 3 Eggs Keep the bars in an air-tight container separated with parchment. They will keep for a maximum of 4-5 days.
How do you make Lemon Bars
40g Unsalted butter softened
1/2 tsp. Vanilla extract
120g Plain flour
165g Caster sugar
Zest of 2 large lemon
90ml Fresh lemon juice – for me, that was two lemons
20g Self-raising flour
A tiny bit of salt
Icing sugar, to finish
Try out our Lemon Bars recipe and post your results below in the comments…
For the base
50g Caster sugar
For the topping
Keep the bars in an air-tight container separated with parchment. They will keep for a maximum of 4-5 days.