When I first saw this recipe floating around Pinterest, I knew I had to give it a go. I'm a massive lemon cake fan, in fact, I love anything lemony. Ever since I was a child I've eaten raw lemons, not just sucked them, eaten them (minus the peel, obvs). It's taken me months to make this recipe as I found the three different stages quite daunting, however it's actually very easy to do and just requires a good hour of concentration. That hour is so worth it though, these lemon bars are incredible!
As I said earlier, these bars are a three stage process. You first bake the shortbread base, then the gooey lemon cake filling, and then the glaze. First, let's start with the ingredients;
- 250g plain flour
- 64g icing sugar
- 230g softened unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 4 eggs
- 400g granulated sugar
- 32g plain flour
- 1 teaspoon baking powder
- 85g lemon juice
- 200g icing sugar
- 4 tablespoons lemon juice
Now, start by preheating the oven to 176 degrees C, and then put the 250g of plain flour, 64g icing sugar, and 230g softened butter into a large bowl. Use an electric mixer on a low speed, and combine the ingredients until they go crumbly. Then using your hands, press the mixture into a 13 x 9 inch baking dish lined with parchment paper, the base should look and feel just like the shortbread I taught you to make a few months back. Bake for 30 minutes, or until golden brown.
While that's baking, start on the filling. Beat your 4 eggs lightly in a large bowl with a fork or whisk, then add in the 400g granulated sugar, 32g plain flour, and 1 teaspoon baking powder. Mix them all together really well, and then add in the 85g lemon juice. Set on the side while you wait for the base to finish baking.
When the base is ready, remove it from the oven, and while it's still warm pour your filling mixture all over it (give the filling a quick whisk before doing so if it's been standing for a few minutes). Put it back into the oven and bake for another 25-30minutes. Then remove from the oven and let it cool for an hour.
While the base is cooling make a start on the glaze. Mix the 200g icing sugar and 4 tablespoons of lemon juice together in a small bowl, and then spread the glaze over the cooled bars. Then put in the fridge to cool and set for a few hours. Then remove, and shove a few in your mouth!
What you'll get is a very moist lemon bar; shortbread base, gooey lemon cake filling, and sweet tangy glaze. These are so delicious and refreshing, and just perfect for those hot summer days!