I love the lemon filling in lemon meringue
pie, I think it’s the combination something sweet and tart all together. I like
those sour sweets as well; the ones that make you purse your lips and squint,
your eyes. When I found this recipe for that reason alone I knew I was onto a
winner. The thing I love about bars is that they are so easy to make, easy to
eat and delicious too. The ones in the photo aren’t that photogenic, hahahaha!
I was still in the process of trying to bake and getting it right the aesthetics
weren’t a top priority on my agenda, but I have posted the picture anyway,
because if you are anything like me, you’ll be your worst critic and I wanted
to show a true representation of my baking… Or lack thereof.
Lemon
Bars
1 cup plain flour (all-purpose)
½ cup butter, softened
½ cup icing sugar (confectioners’)
Filling
2 eggs
1 cup sugar
2tbsp plain flour (all-purpose)
2tbsp lemon juice
1tsp grated lemon peel
Extra icing sugar (confectioners’)
- In a large bowl, combine the flour, butter and icing sugar, gently press down into a ungreased 8” square baking pan and bake at 180˚C/350˚F for 20 minutes.
- In a mixing bowl, beat the eggs, add the sugar, flour, baking powder, lemon juice and peel, whisk until frothy and then pour it over the baked base and return to the oven, until it is golden brown, about 25 minutes. Allow to cool on a wire rack then dust with icing sugar and cut into bars.