Food Network UK

Lemon bars

22
17
recipe_page_slideshow
term_weight,type,nid
16325
16325
page
17
recipe_page_slideshow
term_weight,type,nid
16325
16325
attachment_1
1
Made this? How was it?

Ingredients

  • For the pastry:

  • 8¾ oz (250g) unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • 4 oz (112g) caster sugar
  • 10½ oz (300g) plain flour
  • 1/8 tsp salt

  • For the filling:

  • 6 extra-large eggs, at room temperature
  • 1 lb 7¾ oz (675g) caster sugar
  • 2 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest (4 to 6 lemons)
  • 0.4 pt (240 ml) freshly squeezed lemon juice
  • 5¼ oz (150g) plain flour
  • Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar, for dusting

Use metric measurements

Method

How to make Lemon bars

1) Preheat the oven to 180C/Gas mark 4. To make the shortcrust pastry, in the bowl of an electric mixer fitted with the paddle attachment, cream the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and caster sugar until pale. Combine the plain flour and salt and, with the mixer on low, add to the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until just mixed.

2) Turn out the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 23 by 33 by 5cm baking sheet, building up a 0.5cm edge on all sides. Chill.

3) Bake the pastry for 15 to 20 minutes, until very lightly browned. Remove from the oven and leave to cool on a wire rack. Leave the oven on.

4) For the filling, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the eggs, caster sugar, lemon zest, lemon juice and plain flour. Pour the filing over the shortcrust pastry base and bake for 30 to 35 minutes, until set.

5) Remove from the oven and leave to cool to room temperature. Cut into squares or triangles and dust with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar.