I still remember the first time I took a bite of these luscious tangy sun-kissed lemon bars. The buttery crust with the creamy tangy filling makes everything feel oh so right !
As we are heading more and more into summer, put your phone away, make some memories that no one knows about. Make some memories that are just yours.
Happy baking … ❤️
Short Crust Pastry
All purpose flour – 1 3/4 cup
Powdered Sugar – 2/3 cup
Cornstarch / Cornflour – 1/4 cup
Cold unsalted butter – 3/4 cup
Salt – 1/2 tsp
Double layer a 13 by 9 inch baking tray with foil, with extra foil hanging over the edges. Grease the foil with butter and set aside.
Add all the ingredients and using finger tips rub the butter into the flour mix, until flour turns pale and coarse. You can alternatively use a food processor to blend for 8 to 10 seconds. Sprinkle mixture evenly onto prepared pan and press firmly with fingers onto the pan bottom .
Refrigerate for 30 mins.
Preheat oven to 175 C . Bake for 20 mins until golden. After taking out of the oven reduce oven temperature to 165 C and keep the oven on.
Creamy Lemon filling
Lightly beaten Eggs – 4
Granulated sugar – 1 1/3 cup
All purpose flour – 3 tbsps
Grated Lemon zest – 1 tbsp
Lemon juice – 1/2 cup
Full fat milk – 1/3 cup
Salt – a pinch
Whisk eggs, add sugar and flour in a bowl . Mix in lemon zest and juice, milk and salt and blend well.
Layering and baking :
Pour the creamy lemon filling into the warm short crust pastry. Bake until filling feels firm , about 20 minutes. Let it cool , lift the aluminium foil onto a cooling rack. After 30 minutes, cut into squares and dust with powdered sugar .
Add a pinch of love ❤️:
Use lime zest, lemon zest and orange zest instead of just lemon zest. Add orange juice, lime juice and lemon juice instead of all lemon juice . Add toasted coconut as garnish .