Add a little tartness to your dessert table with these yummy bars from Mairlyn Smith.
Lemon bars
Ingredients for the base:
- 1 ¼ cups all-purpose flour
- 2 tbsp icing sugar
- 2/3 cup cold unsalted butter, cut into small pieces
Ingredients for the lemon filling:
- 2 large eggs
- 1 cup granulated sugar
- 2 tbsp lemon zest, approx. the zest from 2 lemons
- 1/3 cup fresh lemon juice
- 3 tbsp all-purpose flour
- ¼ tsp baking powder
Method:
Make sure the rack is in the centre of the oven. Preheat oven to 350°F.
Line an 8 x 8 inch square metal baking dish with parchment paper, as this makes it easier to slice later.
In a food processor, pulse the flour, icing sugar, and butter together until it looks like sand. This should take about 2-3 minutes.
Tip into prepared pan and firmly press down. (If you don’t, the bars will fall apart later.) Bake for 15 minutes or until just starting to brown.
Meanwhile, in the food processor (no need to wash before this step, you’re welcome!) pulse together the eggs, sugar, zest, juice, flour and baking powder until combined. Let sit until the base comes out of the oven.
Pour the filling over the base as soon as it comes out of the oven, and bake for 25 minutes, or until set.
Cool on a wire rack. To slice, remove from pan and cut into equal squares (your call on the size — I like mine on the tiny side). Store between layers of parchment in an airtight container for 3-5 days.
Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith