It’s summertime, and the living is easy. So why not go along with the lemon theme that characterizes summer and make these delicious lemon bars?
These lemon bars have a slight twist to them – instead of the traditional base, I opted for a shortbread-inspired foundation for my tantalizing lemony topping. Perhaps this comes from living in Scotland for four years. Shortbread is everywhere – the streets, the shops, the airport – and always associated with the bonnie image of Scotland. There is something very heartwarming about shortbread and a cup of tea, so it made sense to give my current lemon bar recipe a slight facelift and a new texture.
- 1 1/4 cup flour
- 1/4 cup confectioner’s sugar
- 1/3 cup butter (melted)
- 1 cup sugar
- Smidge light brown sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 5 tablespoons lemon juice
- 2 teaspoons grated lemon zest
*Preheat oven to 350ºF (approximately 180/160ºC [160 for Fan Oven])
The creation of lemon bars happens in two stages:
1) The base and cooking of the base
2) The creation of the filling and subsequent cooking of it
With ingredients bought and apron on, it is time to bake! So let’s begin with the bottom layer.
1) Mix your flour and sugar. Add butter and blend well. Once blended, press flat and even in an 8×8 inch pan. Bake at 350ºF for 18-20 minutes. While baking, time to make the top layer!
2) Once you place your base in the oven, begin making your topping. Mix sugar, flour, and baking powder. Add the beaten eggs and mix well. Add lemon juice and mix again. Pour over your crust. Bake at 350ºF for 22-25 minutes, depending on the thermal functioning of your particular oven.
After the final buzzer, cool your lemon bars yet cut while still warm. Dust with a little extra confectioner’s sugar, grab one for yourself, and sit back in your easy chair to enjoy this tasty summertime treat.
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